INGREDIENTS
1/3 lb
Bacon, smoky
1
Bay leaf, large
2 pints
Cherry tomatoes
1/2 cup
Flat-leaf parsley
4 cloves
Garlic
1
Red onion, large
2 tbsp
Thyme, fresh
1 lb
Perciatelli
1
Salt and pepper
1
Parmigiano-reggiano and pecorino-romano, mixed
1/4 cup
Evoo