Rich Garlic Parmesan Bacon Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz (340g) pasta (penne, rigatoni, or spaghetti)
02 -
8 slices bacon, chopped
03 -
2 tbsp butter
04 -
4 garlic cloves, minced
05 -
1 cup (240ml) heavy cream
06 -
1/2 cup (120ml) chicken broth
07 -
1 cup (100g) grated Parmesan cheese
08 -
1/2 tsp black pepper
09 -
1/4 tsp red pepper flakes (optional, for heat)
10 -
Salt, to taste
11 -
1/4 cup (15g) chopped fresh parsley (for garnish)
# Instructions:
01 -
Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
02 -
In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Transfer the cooked bacon to a plate lined with paper towels. Remove excess bacon fat, leaving about 2 tbsp in the skillet.
03 -
In the same skillet, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, stirring well. Bring to a gentle simmer. Add the grated Parmesan cheese, black pepper, and red pepper flakes (if using). Stir until the cheese melts and the sauce is smooth.
04 -
Add the cooked pasta and crispy bacon to the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick. Taste and adjust seasoning with salt and more pepper, if needed.
05 -
Garnish with chopped fresh parsley and serve hot!
# Notes:
01 -
Add flavor: Stir in cooked mushrooms, peas, or spinach for extra nutrition.
02 -
Make it spicy: Add extra red pepper flakes or a drizzle of hot sauce.
03 -
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.