Bacon Pasta

5 from 1 vote

Bacon pasta is an easy to make dinner dish with noodles, crunchy bacon, and a creamy sauce.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: Bacon Pasta Recipe

Servings:

Calories: 848kcal

2 teaspoons table salt
3 cups penne pasta, dry
14 strips bacon, diced
1 tablespoon fresh garlic, minced
1½ cups heavy cream
½ cup whole milk
¾ cup grated parmesan
½ teaspoon black pepper
1 teaspoon kosher salt
2 teaspoons onion powder
2 tablespoons grated parmesan, for topping
1½ tablespoons finely chopped fresh flat parsley, or 2 teaspoons dried parsley (optional garnish)

Fill a 4 to 5-quart stock pot with water and 2 teaspoons of table salt. Heat the salted water on medium-high heat. Once the water comes to a low rolling boil, add the pasta and cook until the pasta is al dente. Drain the pasta and set aside.
In a 10 to 12-inch skillet over medium to medium-high heat, cook the diced bacon until completely cooked and browned. Remove the bacon only to a plate or bowl lined with paper towels, but leave the bacon drippings in the pan.
Pour the excess bacon drippings into a heat-safe bowl. If possible, try to keep the crunchy bacon bits in the bottom of the skillet.
Reduce the heat to low and return the skillet to the heat.
Using a whisk, add the minced garlic and sauté for 1½ to 2 minutes, being careful not to burn the garlic.
Continue whisking and slowly add the heavy cream and the whole milk. Whisk continually until the milk reaches a very low simmer, being sure to scrape the bottom of the skillet to release all the delicious bacon bits.
Continue to whisk and evenly sprinkle the ¾ cup of parmesan cheese, kosher salt, black pepper, and onion powder. Remove the skillet from the heat and continue to whisk.
Using a wooden spoon, stir in the pasta until it is evenly coated.
Sprinkle the cooked crumbled bacon and the parmasen cheese evenly over the top of the pasta.
Sprinkle the flat leaf parsley over the top of the pasta before serving. Serve immediately.

Your sauce will come together better if you let your cream and milk sit out for 20 to 30 minutes beforehand. This lets them warm up a bit first.
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
Start with a cooler pan and turn up the heat slowly if needed. If the pan gets too hot, it won’t cool quickly enough and the bacon will burn.