Everything Bagel Pasta

5 from 1 vote

This everything bagel pasta takes linguine pasta with a creamy cheese sauce and elevates it to out-of-this-world delicious with the popular bagel spice.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: Everything Bagel Pasta Recipe

Servings:

Calories: 434kcal

Ingredients

16 ounces linguini pasta, cooked
½ cup reserved pasta water, from the cooked pasta
4 tablespoons unsalted butter
1 cup yellow onion, diced (1 small)
2 tablespoons everything bagel seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
8 ounces cream cheese, room temperature
2 cups whole milk
½ cup pecorino romano cheese, grated

Garnish

1 tablespoon everything bagel seasoning
2 tablespoons fresh parsley chopped (optional)

Instructions

In a large stockpot, cook your linguini pasta according to package instructions (9 to 11 minutes). When pasta is done cooking, reserve ½ cup of the starchy pasta water in a separate bowl to be used for later. Drain the remaining liquid. Set aside.
While your pasta is cooking, in a large skillet on medium-high heat saute your butter, onions, everything bagel seasoning, salt, and pepper. Saute the onions for 2 to 3 minutes or until they are soft and translucent.
Add the flour to the onions and cook for another 1 to 2 minutes, until you no longer see raw flour.
Whisk the reserved pasta water into the flour mixture, making sure you do not have any lumps remaining.
Add the cream cheese to the flour and onion mixture. Stir the cream cheese around so that it melts into the flour mixture and is smooth.
Slowly add the milk to the cream cheese mixture. Allow this sauce to cook and thicken for 3 to 5 minutes. Make sure to whisk constantly to avoid any lumps from forming.
Add the grated pecorino-romano cheese to the sauce and stir to combine.
Add the cooked pasta to the sauce and toss it to coat it entirely in the sauce.
You can garnish the Everything Bagel Pasta with the additional everything bagel seasoning and chopped fresh parsley if desired.

Notes

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.
Keep a close eye on the spices in the pan as you don’t want to burn them while sauteing the onion. Just make sure you stir frequently.
Make sure you are whisking constantly as you want to maintain the creamy consistency and not have any milk or cream cheese burn on the bottom of the pan.

Nutrition