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Cresti Di Gallo with Creamy Tomato and Bacon sauce


  • 400g Cresti Di Gallo
  • 1 tbsp olive oil
  • 170g streaky bacon, thinly sliced
  • 500g roma tomatoes, roughly chopped
  • 1/2 cup (125 ml) thick cream
  • 2 tbsp sun dried tomato pesto
  • 2 tbsp finely chopped fresh flat leaf parsley
  • 1/2 cup finely grated Parmesan


  • Cook the pasta in a large saucepan of boiling water until al dente. Drain and return to the saucepan.
  • Meanwhile, heat the oil in a frying pan, add the bacon and cook over high heat for 2 minutes or until starting to brown.
  • Reduce the heat to medium add the tomato and cook, stirring frequently for 2 minutes, or until the tomato has softened but still holds its shape.
  • Add the cream and tomato pesto and stir until heated through.
  • Remove from the heat, add the parsley and then toss the sauce through the pasta with the grated Parmesan.

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