Be sure to try my Bacon Ranch Chicken recipe next!
Bacon Pasta
I can’t wait for you to smell this creamy bacon sauce. It’s got the perfect balance of garlic, Parmesan, fresh tomatoes, cream, seasonings, and of course… bacon. You can use any kind of pasta with this recipe. I love using bowtie pasta (farfalle), medium shells, regular or thin spaghetti, and even penne. Let’s get to it! Here’s what you need to know:
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook the bacon over low and slow heat until crispy. Remove and reserve 1 TBS drippings. Add minced garlic and add splashes of chicken broth to the pan. Use a silicone spatula to “clean” the bottom of the pan while the garlic cooks for 1-2 minutes.
Once the bottom and sides of the pan are clean, add remaining chicken broth, cream, tomato paste, and seasonings. Bring to a boil, reduce to a simmer.
Add cherry tomatoes and stir in room temperature cream cheese. Let it bubble gently, partially covered, while you boil the pasta. Reduce heat to low and gradually stir in Parmesan cheese.
Add the pasta to the sauce and toss to coat. The sauce will thicken upon standing and the pasta will continue to absorb it. Garnish with crumbled bacon and fresh parsley.
Pro Tips
Any kind of pasta can be used in this recipe. My favorites include bowtie (farfalle), medium shells, and thin or regular spaghetti. Diced/drained tomatoes can be used instead of cherry tomatoes. I like the flavor and texture from the softened cherry tomatoes but a firmer and more uniform texture from diced tomatoes may be preferred. The cream cheese must be at room temperature in order to melt well into the sauce. Be sure to grate Parmesan cheese from a block instead of using packaged grated cheese as it will melt much smoother and creamier. If you substitute half and half instead of heavy cream, heat it in the microwave for 30-40 seconds before adding it into the sauce to ensure that it doesn’t curdle. You can’t taste the mustard powder, it enhances the other flavors in the recipe. If you love extra saucy pasta, use slightly less than 1/2 lb.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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Tried This Recipe?
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Stainless Steel Skillet– This is the one I used for this recipe. Kitchen Tongs– Easiest way to handle and flip the bacon. Silicone Spatula
