Creamy Bacon Pasta
This creamy bacon pasta combines crispy bacon and a rich, velvety sauce to create a comforting and indulgent dish. Perfect for a weeknight dinner or a special occasion, it's sure to please everyone at the table.
Equipment
- 1 large pot
- 1 skillet or frying pan
- 1 colander
- 1 wooden spoon
- 1 whisk
- 1 measuring cups and spoons
- 1 serving bowls
Ingredients
- 12 oz pasta (fettuccine or penne)
- 6 slices bacon
- 1 cup heavy cream For a lighter version, substitute half-and-half.
- 1 cup grated Parmesan cheese Additional cheese may be added for serving.
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes Optional.
- 2 tablespoons chopped fresh parsley For garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a skillet or frying pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and drain on paper towels. Once cooled, crumble the bacon and set aside.
- In the same skillet, remove excess bacon fat, leaving about 1 tablespoon. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and whisk in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook until the sauce thickens slightly, about 2-3 minutes.
- Add the cooked pasta to the sauce, tossing to coat the pasta evenly. Stir in the crumbled bacon and mix well.
- Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream.
Feel free to add vegetables such as peas or spinach for added nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop with a splash of water to loosen the sauce.