Ah, pasta—always the reliable fallback in my culinary adventures, and yet, never quite the same dish twice. Sometimes I wonder if the secret ingredient is the bacon or the cream, but really, it’s the magic of both, swirling together in a dreamy dance. Like the unexpected joy of finding a long-lost sock, this creamy bacon pasta is comfort incarnate, and somehow, it feels both nostalgic and new every time I make it.
Steps
- Cook the bacon slowly over low heat until it becomes crispy on both sides. Remove the bacon and place it on a plate lined with a paper towel. Keep aside one tablespoon of the bacon drippings and clear the pan of any black flecks while leaving the brown bits.
- Add the reserved bacon drippings to the pan and sauté the minced garlic over medium heat. Pour in a splash of chicken broth and use a silicone spatula to scrape the bottom of the pan clean. Continue adding small amounts of broth while cooking the garlic for another 1-2 minutes.
- Add the remaining chicken broth, tomato paste, seasonings, and heavy cream to the pan. Stir well to combine everything and bring the mixture to a boil, then reduce the heat to let it simmer.
- Introduce cherry tomatoes, red pepper flakes, and room temperature cream cheese to the sauce. Stir them in and partially cover the pan, allowing the mixture to bubble gently while you prepare the pasta.
- Boil the pasta in salted water, cooking it for one minute less than the package instructions. Meanwhile, reduce the sauce heat to low and gradually add freshly grated Parmesan cheese, stirring to blend it smoothly without the dairy separating.
- Use kitchen tongs to transfer the pasta to the sauce, tossing until it is well-coated. Allow it to cook for an additional minute to let the sauce thicken and be absorbed by the pasta.
- Let the dish stand for a moment to further thicken, then garnish with chopped bacon and fresh parsley before serving. Enjoy it best with a side of Garlic Bread with Cheese.
Ingredients
- 5 slices bacon
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1 pint cherry tomatoes
- 2 tablespoons cream cheese, at room temperature
- 1/2 cup Parmesan cheese, grated
- 8 oz spaghetti
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 pinch cayenne pepper (optional)
- 1 pinch red pepper flakes
- Fresh parsley, for garnish
Nutritional Values
Calories: 575kcal | Carbohydrates: 53g | Protein: 19g | Fat: 33g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 713mg | Potassium: 653mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1793IU | Vitamin C: 34mg | Calcium: 242mg | Iron: 2mg
FAQ
- Can I use a different type of pasta for this recipe?
- Yes, you can use any pasta of your choice. Popular options include bowtie (farfalle), medium shells, and both thin and regular spaghetti.
- What can I use if I don’t have cherry tomatoes?
- You can substitute diced and drained tomatoes for cherry tomatoes. The diced tomatoes will offer a firmer and more uniform texture, although cherry tomatoes provide a unique flavor and texture when softened.
- Why is it important for the cream cheese to be at room temperature?
- Cream cheese at room temperature ensures it melts smoothly into the sauce, preventing any lumps or uneven texture.
- Can I use half and half instead of heavy cream?
- Yes, you can use half and half. To prevent curdling, warm it in the microwave for 30-40 seconds before incorporating it into the sauce.
- What is the purpose of mustard powder in the recipe?
- Although mustard powder might seem unusual, it helps enhance the other flavors in the dish without being directly noticeable.
Tips
- Ensure the cream cheese is at room temperature before incorporating it into the sauce, as this will help it melt smoothly and blend seamlessly.
- Always grate Parmesan cheese from a block rather than using pre-grated versions, to achieve a creamier and more uniform melt in the sauce.
- If using half and half instead of heavy cream, warm it in the microwave for 30-40 seconds before adding it to prevent curdling.
- Experiment with different types of pasta, such as bowtie, medium shells, or spaghetti, to find which one you prefer with the creamy bacon sauce.
Equipment
- Stainless Steel Skillet
- Kitchen Tongs
- Silicone Spatula
