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This creamy bacon pasta is exactly what I crave on cozy nights or when guests come over craving something a bit retro and indulgent. Smoky bacon and a velvety tomato cream sauce take plain spaghetti to a real crowd-pleaser, with parmesan and loads of garlic for depth. You get the best of both worlds—rich but bright, easy but restaurant-level impressive.
The first time I made this bacon pasta for my partner after a long workday, it disappeared before I could blink. Now it’s the one dish my out-of-town friends always ask for when they visit.
Ingredients
- Bacon: Gives the dish a smoky and savory backbone go for thick-cut if you want bigger bites
- Garlic: Four cloves fill the sauce with fragrance and great flavor fresh is best for punch
- Tomato paste: Just a little adds richness and turns the sauce from pale to vibrant pick one with no added sugar
- Cherry tomatoes: They burst and become saucy and sweet choose firm and glossy ones
- Heavy cream: Adds decadence and silky texture choose the real thing for best mouthfeel
- Parmesan cheese: Freshly grated is creamy and more flavorful than packaged always grate from a block if you can
- Cream cheese: Softens and smooths out the sauce let it sit at room temp so it blends in easily
- Spaghetti or pasta shape: Provides the hearty base try to get bronze-cut or rough textured pasta for sauce cling
- Chicken broth: Lightens up the sauce so it is not too heavy opt for low sodium for control
- Seasonings: Oregano basil mustard powder onion powder pepper cayenne red pepper flakes for layering flavors reach for dried herbs that are fragrant and not dusty
Step-by-Step Instructions
- Cook the Bacon:
- Slowly cook bacon slices over low heat until crisp on both sides. Set aside on a paper towel lined plate. Pour off all but one tablespoon of bacon fat and clean out any black bits but leave the flavorful brown bits stuck to the pan.
- Start the Sauce:
- Add the reserved bacon fat back to the pan and stir in the minced garlic. Sauté over medium heat just until the garlic is fragrant and soft but not browned about one to two minutes.
- Deglaze and Build Flavor:
- Splash a little chicken broth into the pan and use a spatula to scrape up all the browned bits. Keep adding broth a bit at a time as you scrape for about two minutes. This step makes a deep delicious flavor for your sauce.
- Finish the Sauce Base:
- Pour in all remaining broth plus tomato paste and all the seasonings. Mix thoroughly. Add heavy cream and combine until the sauce is smooth and orange hued.
- Simmer and Add Cherry Tomatoes:
- Bring the mixture to a gentle boil then lower the heat to a light simmer. Add the whole cherry tomatoes cream cheese and a pinch of red pepper flakes. Stir to blend in the cream cheese fully. Cover partially and let the sauce bubble gently while prepping the pasta water. The tomatoes will start to burst and become jammy which is exactly what you want.
- Taste and Season:
- Check the sauce for taste and adjust with a bit of salt if needed.
- Cook the Pasta:
- Boil the spaghetti in salted water until just shy of done about one minute less than package says. This way the pasta will not overcook later.
- Combine Pasta and Sauce:
- Lower the pan with sauce to low heat. Sprinkle in the grated parmesan and stir until melted—make sure the sauce is not bubbling hard or the cheese can become grainy. Add the drained pasta directly into the sauce and toss well to coat every strand. Simmer together for about a minute so the pasta soaks up flavor.
- Serve and Finish:
- Crumble the reserved crisp bacon over the top. Toss in chopped fresh parsley and spoon onto plates. Let it sit a minute to thicken before digging in.
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Bacon is my favorite part of this dish and brings loads of nostalgia. I always remember my grandmother using up bacon ends when money was tight and turning it into something special. The combination of cream cheese and parmesan gives an extra creaminess that my family has come to love and ask for again and again.
Storage Tips
Store any leftovers in an airtight container in the fridge for three days. To reheat add a splash of milk or broth and warm gently on the stove or in the microwave. This helps revive the creaminess. If freezing let the pasta cool completely first then freeze in single portions so you can grab lunch on the go.
Ingredient Substitutions
If you do not eat pork try turkey bacon or even a handful of sautéed mushrooms for a similar smoky effect. No heavy cream around Use full-fat coconut milk or combine half and half with a little melted butter. If you cannot get spaghetti try short shapes like penne or bowties—they catch every bit of sauce.
Serving Suggestions
Serve this pasta with a crisp green salad and some garlic bread for an easy meal. If you are feeding a crowd double the recipe and let everyone top their own bowl with extra bacon and fresh herbs. I also love spooning leftovers into a baked potato for a fun twist.
Cultural Context
This pasta takes inspiration from American Italian comfort food with a bit of a creamy twist. Tomato cream sauces are a staple in Italian American kitchens and bacon brings in a touch of modern decadence. The idea of finishing pasta in its sauce is straight from Italian tradition and helps every noodle absorb all the flavor.
Frequently Asked Questions
- → What type of pasta works best with this sauce?
Spaghetti, bowtie (farfalle), and medium shells all soak up the rich sauce well. Choose your favorite or mix it up for variety!
- → Can I use another type of tomato?
Absolutely! Diced and drained tomatoes can be substituted for cherry tomatoes if you prefer a more uniform texture in your sauce.
- → Why add mustard powder?
Mustard powder deepens flavor and lifts the other seasonings. It may seem unusual, but it gives a subtle, savory boost.
- → How do I avoid curdling the sauce when adding cream?
Ensure the heat is on low and, if using half and half, warm it beforehand so it integrates smoothly without curdling.
- → What’s the best way to melt parmesan into the sauce?
Lower the heat and add freshly grated parmesan gradually, stirring constantly to prevent the sauce from turning grainy.
- → Can I make it extra saucy?
Yes, use slightly less pasta for a sauce-heavy result or double the sauce ingredients for an even creamier finish.