Did you know that Starbelly serves up to five tons of bacon each year? That's a lot of slaughtered creatures. But Babe's unfortunate loss of life is your insatiable belly's gain. Starbelly's signature Bacon-Jalapeño Spaghetti dish is also one of the Castro eatery's most popular. Now you can make it at home.
Starbelly's Bacon-Jalapeño Spaghetti (recipe by executive chef and partner, Adam Timney)
Ingredients for the sauce:
6 cup canned whole peeled tomatoes in sauce
1/4 c. olive oil
1/2 cup onion minced fine
1 clove garlic minced
1 T. tomato paste
1 tsp dried thyme
1 tsp. dried oregano
To make the sauce:
Using a heavy bottom pot, heat the olive oil over low heat for a minute, then add and sauté the onions, garlic, thyme, and oregano. Cook until onions are soft, translucent, and fragrant. Add tomato paste and stir to combine. Set aside. Meanwhile, remove whole tomatoes from sauce. Reserve sauce. Add onion mixture to tomatoes and purée in blender (or use an immersion blender) for a mixture that is as coarse or fine as desired. Add pureed tomato mixture back to sauce.
Ingredients for the spaghetti:
1 lb dry or fresh spaghetti
10 oz slab bacon, cut into 1/4 inch cubes
2 jalapeños, sliced (you can remove the seeds to make it less spicy)
2-3 oz white wine
1 tablespoon of coarsely chopped garlic
12 basil leaves
parmesan for garnish
To prepare the spaghetti:
Boil spaghetti per manufacturers instruction, set aside.
In a large sauté pan, render bacon until brown and a little crispy over medium heat. Add jalapeños and garlic and sauté briefly. Remove extra fat from the pan. Add the white wine and reduce by half, then add prepared tomato sauce and cooked spaghetti. Wilt in fresh basil, mix all together, and season with salt.
Divide into 4 bowls and garnish with shaved parmesan.