Creamy Bacon Pasta
A comforting dish of tender pasta enveloped in a creamy sauce, punctuated by crispy bacon and fresh tomatoes, perfect for busy weeknights or spontaneous dinner parties.
Ingredients
Pasta and Sauce
- 8 ounces pasta Any type, fettuccine preferred for texture.
- 4 strips bacon Use good quality bacon; turkey bacon is a lighter substitute.
- 2 cloves garlic, minced Fresh garlic is essential—do not use powdered.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup diced tomatoes Fire-roasted canned tomatoes add flavor.
- ½ cup grated Parmesan cheese Freshly grated is preferred; substitutions include Pecorino Romano.
- to taste salt and pepper Adjust according to preference.
- to taste fresh basil, optional Adds vibrancy and color.
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the bacon over medium-high heat until crispy, about 4-5 minutes. Remove from pan and drain on paper towels, then crumble.
Cooking
- In the same pan, sauté the minced garlic in the bacon grease for about 1 minute.
- Add the diced tomatoes to the pan and let them simmer for about 2-3 minutes.
- Pour in the heavy cream and let it simmer for a few minutes while stirring.
- Slowly stir in the Parmesan cheese until smooth and melted.
- Combine the cooked pasta with the creamy sauce, tossing gently to coat.
- Season with salt and pepper to taste.
- Serve warm, topped with crumbled bacon and fresh basil if desired.
Notes
Serve with a light arugula salad and crusty garlic bread to complement the richness. Can be stored in an airtight container in the fridge for up to three days.