Creamy Bacon Pasta (Print Version)
# Ingredients:
→ Main Things You Need
01 -
12 oz (340g) pasta (spaghetti, rigatoni, or penne)
02 -
1 cup (100g) Parmesan cheese, shredded
03 -
8 slices of bacon, chopped into pieces
04 -
4 garlic cloves, finely chopped
05 -
2 tbsp of butter
06 -
1/2 cup (120ml) chicken stock
07 -
Salt, as needed
08 -
1/2 tsp black pepper
09 -
Optional: 1/4 tsp crushed red chili flakes, for a bit of heat
10 -
1 cup (240ml) heavy cream
11 -
1/4 cup (15g) fresh parsley, chopped (for finishing touch)
# Instructions:
01 -
Follow the instructions on the pasta package to cook it al dente. Scoop out 1 cup of the pasta water and set it aside. Drain the rest and keep the pasta ready.
02 -
Heat a large pan over medium heat and fry the bacon pieces for 5–7 minutes until crunchy. Place the crispy bacon on paper towels to drain. Get rid of most of the bacon grease but leave 2 tbsp in the pan.
03 -
Add butter to the same pan, then toss in the chopped garlic. Stir for 1-2 minutes until fragrant. Pour in the chicken stock and heavy cream, mixing it all together as it warms. Let it simmer gently. Sprinkle in Parmesan cheese, black pepper, and red chili flakes (if using) while stirring until smooth.
04 -
Combine the cooked pasta and bacon with the sauce in the pan. Stir everything together, adding a splash of pasta water at a time if the sauce feels too sticky. Adjust the salt or pepper if needed.
05 -
Sprinkle the top with the fresh parsley and enjoy while it's warm!
# Notes:
01 -
Want more flavor? Toss in some cooked spinach, peas, or even mushrooms.
02 -
Turn up the heat: Add a pinch more chili flakes or a splash of hot sauce.
03 -
Leftovers? Store in a sealed container in the fridge and use it up within 3 days. Reheat carefully on the stove.