Bacon Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 people
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Calories
575 kcal
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Course
Main Course
Bacon Pasta
Description
Bacon Pasta uses bacon cooked slowly to render fat without burning, then incorporates garlic and chicken broth to deglaze the pan and pull up flavor. Tomato paste, dried oregano, basil, mustard powder, onion powder, pepper, and a pinch of cayenne add layers to the rich cream and cream cheese sauce. Cherry tomatoes soften in the sauce, contributing bursts of tangy sweetness that complement the smoky bacon.
The sauce thickens slightly with cream cheese and Parmesan cheese stirred in lastly. Spaghetti or other pasta is cooked separately and combined when ready. The seasoning with red pepper flakes adds a subtle heat. Fresh parsley garnish adds a fresh herbal note and color contrast.
Variations include swapping cherry tomatoes with diced tomatoes or using different pasta types like farfalle or medium shells. Cream cheese needs to be room temperature for even melting. Using freshly grated Parmesan improves the sauce’s creaminess. Heating half and half before adding prevents curdling if substituting for heavy cream.
Ingredients
Seasoning
- ¾ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 pinch cayenne pepper optional
Pasta
- 5 lices Bacon
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 Tablespoons tomato paste
- 1 cup heavy cream
- 1 pint cherry tomato
- 1 pinch red pepper flakes
- 2 Tablespoons cream cheese at room temperature
- 1/2 cup Parmesan Cheese grated
- 8 oz spaghetti
- parsley to garnish, fresh
Instructions
- Cook the bacon slowly over low heat until crispy on each side. Remove and set aside on a paper towel lined plate. Reserve 1 tablespoon bacon drippings. Remove any black flecks from pan, but leave the brown remnants on the bottom as this will add great flavor to the sauce.
- Add reserved bacon drippings to the pan along with the garlic over medium heat.
- Add a splash of chicken broth and use a silicone spatula to “clean” the bottom of the pan. Continue to add small splashes of broth while the garlic cooks for 1-2 minutes.
- Once the bottom and sides of the pan are clean, you’ll be left with a brown liquid full of flavor. Add any remaining chicken broth along with the tomato paste, seasonings, and heavy cream. Stir to combine.
- Bring to a boil, then reduce to a simmer. Add the cherry tomatoes, red pepper flakes, and room temperature cream cheese. Stir to combine the cream cheese into the sauce. Cover partially and let it bubble slightly while you begin boiling salted pasta water. The tomatoes will eventually split.
- Taste the sauce and season with a pinch of salt if desired.
- Cook pasta 1 minute less than instructed on package. Once the pasta is nearly finished, reduce heat on the sauce to low. Gradually sprinkle on freshly grated Parmesan cheese and stir to combine. If the base is too hot when you do this, the dairy will separate and you’ll have a grainy consistency so be sure to let the heat reduce to low.
- Use kitchen tongs to add the pasta to the sauce and toss to combine until desired sauce/pasta ratio is obtained. Allow it to cook for 1 minute more to allow the sauce to thicken further and for the pasta to absorb it.
- The sauce will continue to thicken further upon standing. Garnish with chopped bacon and fresh parsley and serve with Garlic Bread with Cheese.
Notes
- You can use any pasta type; bowtie, medium shells, and spaghetti work well.
- Cherry tomatoes provide a softer texture; diced tomatoes offer a firmer mouthfeel.
- Use room temperature cream cheese to ensure smooth melting into the sauce.
- Grate Parmesan cheese fresh from the block for better sauce texture.
- If substituting half and half for heavy cream, warm it before adding to avoid curdling.
- Mustard powder enhances overall flavor even if it seems unusual.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 19g | 38% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 713mg | 30% |
| Potassium | 653mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1793IU | 36% |
| Vitamin C | 34mg | 38% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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