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Bacon Pasta Recipe

This creamy bacon pasta combines crispy thick-cut bacon with a luscious tomato cream sauce that rivals any restaurant dish. The cream cheese creates an incredibly silky texture while fresh cherry tomatoes add brightness to balance the richness. Ready in just 30 minutes, this recipe delivers elegant flavor without the fuss.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 624
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices thick-cut bacon
  • 8 oz pasta bowtie, shells, or spaghetti
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • 4 oz cream cheese room temperature
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ cup low-sodium chicken broth
  • 1 tsp dried basil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet or sauté pan (12-inch recommended)
  • Large pot for boiling pasta
  • Colander
  • Chef's knife and cutting board
  • Grater (for Parmesan cheese)
  • Tongs
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • - Paper towels

Method
 

  1. Cook the bacon: Place bacon strips in a cold skillet and turn heat to low. Cook for 10-12 minutes, flipping occasionally, until crispy. Transfer to a paper towel-lined plate. Drain excess fat, leaving 1 tablespoon in the pan.
  2. Boil the pasta: While bacon cooks, bring a large pot of salted water to boil. Cook pasta until al dente (about 1 minute less than package directions). Reserve 1 cup pasta water before draining.
  3. Sauté the garlic: Return skillet with bacon fat to low heat. Add minced garlic and cook for 30 seconds, stirring constantly until fragrant and golden.
  4. Deglaze the pan: Add chicken broth to the pan, scraping up any browned bits from the bottom. Let bubble for 1 minute.
  5. Add tomatoes: Stir in halved cherry tomatoes, dried basil, salt, black pepper, and red pepper flakes if using. Cook for 4-5 minutes until tomatoes soften and start to break down.
  6. Create the cream base: Pour in heavy cream and stir to combine. Bring to a gentle simmer, then reduce heat to low.
  7. Incorporate cream cheese: Add cream cheese in small chunks. Stir continuously until completely melted and sauce is smooth, about 2-3 minutes.
  8. Add Parmesan: Gradually add grated Parmesan cheese, stirring between each addition until fully melted and sauce is creamy.
  9. Combine pasta and sauce: Add drained pasta directly to the sauce. Use tongs to toss until every piece is coated. If sauce is too thick, add reserved pasta water 2 tablespoons at a time until desired consistency.
  10. Finish the dish: Crumble or chop the cooked bacon. Toss most of it into the pasta, reserving some for garnish. Sprinkle with fresh chopped parsley and serve immediately.

Notes

Cream cheese temperature is crucial: Cold cream cheese will not melt smoothly. Let it sit at room temperature for at least 30 minutes before cooking.
Fresh Parmesan only: Pre-shredded Parmesan contains anti-caking agents that prevent smooth melting. Always grate from a block for best results.
Pasta water is your friend: The starchy water helps the sauce adhere to pasta and adjusts consistency. Always reserve some before draining.
Don't overcook the bacon: You want crispy edges with some chew. Overcooked bacon becomes bitter and too hard.
Sauce will thicken: The sauce continues to thicken as it sits. If making ahead, keep it slightly looser than desired and add pasta water when reheating.
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk.
Pasta shape options: Bowtie pasta (farfalle) holds sauce in its folds, shells create creamy pockets, and spaghetti offers classic twirl-ability. All work beautifully.
Lighten it up: Substitute half-and-half for heavy cream and turkey bacon for regular bacon to reduce calories. The texture will be slightly thinner but still delicious.