Creamy Bacon Pasta
Creamy Bacon Pasta is a rich and comforting dinner made with crispy bacon, Parmesan cream sauce, and perfectly cooked pasta. Ready in about 35 minutes, this easy recipe uses simple ingredients to create a satisfying and indulgent meal for busy weeknights.
Equipment
- large pot for boiling pasta
- large skillet for cooking bacon and sauce
- slotted spoon for removing bacon
- colander for draining pasta
- wooden spoon or tongs for tossing pasta
Ingredients
- 8 oz tagliatelle, fettuccine, or spaghetti
- 6–8 slices streaky bacon, diced
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- freshly cracked black pepper, to taste
- 1–2 tbsp lemon juice (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
- Place diced bacon in a cold skillet and turn heat to medium. Cook slowly until golden and crispy. Remove with a slotted spoon and place on paper towels. Leave 1–2 tablespoons of bacon fat in the pan.
- Add diced shallot to the bacon fat and cook for 2–3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2–3 minutes to reduce slightly. Add heavy cream and bring to a gentle simmer. Cook for 4–5 minutes until slightly thickened. Lower heat and stir in Parmesan until melted and smooth. Add black pepper and lemon juice if using.
- Add cooked pasta to the sauce and toss to coat. Use reserved pasta water if needed to loosen the sauce. Return crispy bacon to the pan and toss again. Sprinkle with parsley and extra Parmesan before serving.
Notes
Salt pasta water generously for best flavor. Cook bacon slowly starting in a cold pan for even crisping. Simmer cream gently to prevent splitting and stir in cheese off heat for a smooth sauce. Add reserved pasta water gradually to loosen the sauce if needed. Best served fresh, but leftovers can be reheated gently with a splash of milk or broth. Optional lemon juice adds brightness if not using wine.
Nutrition
Calories: 650kcalCarbohydrates: 55gProtein: 22gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 110mgSodium: 780mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 4mgCalcium: 250mgIron: 2mg
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