Creamy Bacon Pasta (Print)
An easy weeknight dish with crisp bacon and creamy Parmesan sauce. Ready in just 30 minutes to satisfy your comfort food cravings.
# Ingredients:
→ Core Ingredients
01 -
Chopped bacon, 8 slices
02 -
Butter, 2 tbsp
03 -
Minced garlic, 4 small cloves
04 -
Parmesan cheese, 1 cup (100g), finely grated
05 -
Heavy cream, 1 cup (240ml)
06 -
Chicken broth, 1/2 cup (120ml)
07 -
Fresh parsley, 1/4 cup (15g), finely chopped, as garnish
08 -
Black pepper, 1/2 tsp
09 -
Salt, as needed
10 -
Red pepper flakes, 1/4 tsp (for a spicy touch; optional)
11 -
Pasta (penne, rigatoni, or spaghetti), 12 oz (340g)
# Steps:
01 -
Follow the instructions on the package to cook your pasta until it's just slightly firm (al dente). Set aside 1 cup of its water before draining and letting the pasta rest.
02 -
Chop up the bacon and cook it in a big pan over medium heat. Let it crisp up, about 5-7 minutes. Once ready, move it to a paper towel-lined plate. Leave behind around 2 tablespoons of the leftover fat; get rid of the rest.
03 -
Using the same pan, add butter and garlic to the leftover bacon fat. Let it soften for a minute or two, releasing that garlicky smell. Slowly mix in the cream and broth. Stir it all well. Once the mix starts gently bubbling, toss in the Parmesan, pepper, and red flakes (if added). Blend until it's all creamy and silky.
04 -
Transfer the drained pasta and cooked bacon into that creamy skillet. Blend everything so the sauce evenly covers the pasta. If it feels too thick, add a splash of the reserved pasta water until you like the texture. Taste and tweak the seasoning with salt or pepper.
05 -
Scatter the fresh parsley over the top and enjoy while warm.
# Notes:
01 -
Boost flavor: Toss in sautéed mushrooms, spinach, or peas for a veggie boost.
02 -
Make it fiery: Try adding more pepper flakes or a splash of hot sauce.
03 -
Leftover tip: Keep it in a sealed container in the fridge for up to 3 days. Reheat gently on the stove.