Bacon & Mozzarella Pasta in Tomato Cream

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.

2.In a large skillet over medium heat, add the diced bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3.In the same skillet, add the olive oil, chopped onion, and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

4.Pour in the crushed tomatoes and stir in the dried oregano. Season with salt and black pepper to taste. Let the sauce simmer for about 5 minutes, allowing the flavors to meld.

5.Reduce the heat to low and stir in the heavy cream, mixing until fully incorporated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6.Add the cooked pasta and crispy bacon to the sauce, tossing to coat evenly. Gently fold in the cubed fresh mozzarella, allowing it to melt slightly into the pasta.

7.Serve immediately, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.