Creamy Bacon Pasta (Print Version)
# Ingredients:
→ Core Components
01 -
12 oz (340g) of your favorite pasta (spaghetti, rigatoni, or penne)
02 -
8 slices of chopped bacon
03 -
2 tablespoons of butter
04 -
4 minced garlic cloves
05 -
1 cup (240ml) of heavy cream
06 -
1/2 cup (120ml) of chicken stock
07 -
1 cup (100g) of shredded Parmesan cheese
08 -
1/2 teaspoon of ground black pepper
09 -
1/4 teaspoon of optional red chili flakes, for an extra kick
10 -
Salt, adjust to your liking
11 -
1/4 cup (15g) of fresh parsley, finely chopped for sprinkling on top
# Instructions:
01 -
Cook your pasta in salted water following the package directions. Keep 1 cup of the cooking water aside, then drain and put the pasta aside for later.
02 -
Heat a big pan over medium. Cook the chopped bacon until it's crispy, which should take around 5–7 minutes. Place the fried bacon on a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the pan.
03 -
Use the same pan and toss in the minced garlic with the butter. Let it cook until you can smell the garlic, about 1-2 minutes. Stir in the heavy cream and chicken stock next. Let it simmer softly. Mix in the grated Parmesan, black pepper, and chili flakes if you're using them. Keep stirring until the sauce is creamy and smooth.
04 -
Add your drained pasta and crispy bacon right into the sauce pan. Toss it all together, adding splashes of the reserved pasta water if the sauce feels too thick. Taste and tweak the seasoning if needed by adding more salt or black pepper.
05 -
Serve immediately with a sprinkle of fresh parsley on top.
# Notes:
01 -
Want more depth in flavor? Toss in sautéed spinach, peas, or mushrooms.
02 -
Crave spiciness? Add more chili flakes or hot sauce to the mix.
03 -
Storing tip: Put leftovers in a sealed container in the fridge. Good for up to 3 days! Heat leftovers gently in a pan.