Creamy Bacon Pasta (Printable Version)
Indulgent dish featuring crispy bacon and pasta in a rich Parmesan cream sauce, ready in just 30 minutes for weeknight comfort.
# Ingredients:
01 -
340g pasta (penne, rigatoni, or spaghetti)
02 -
8 slices bacon, chopped
03 -
2 tablespoons butter
04 -
4 garlic cloves, minced
05 -
240ml heavy cream
06 -
120ml chicken broth
07 -
100g grated Parmesan cheese
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
Salt, to taste
11 -
15g chopped fresh parsley (for garnish)
# Steps:
01 -
Cook the pasta according to package instructions until al dente. Reserve 240ml of pasta water, then drain and set aside.
02 -
In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Transfer the cooked bacon to a plate lined with paper towels. Remove excess bacon fat, leaving about 30ml in the skillet.
03 -
In the same skillet, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, stirring well. Bring to a gentle simmer. Add the grated Parmesan cheese, black pepper, and red pepper flakes (if using). Stir until the cheese melts and the sauce is smooth.
04 -
Add the cooked pasta and crispy bacon to the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick. Taste and adjust seasoning with salt and more pepper, if needed.
05 -
Garnish with chopped fresh parsley and serve hot.
# Notes:
01 -
Add cooked mushrooms, peas, or spinach for extra nutrition.
02 -
For more spice, add extra red pepper flakes or a drizzle of hot sauce.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.