Creamy Bacon One Pot Pasta
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A rich and comforting one-pot meal featuring crispy bacon, tender pasta, and a velvety cream sauce. Perfect for a quick weeknight dinner with minimal cleanup.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 110 g
- 9 g
- 720 g
- 240 g
- 50 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 1.81 kg before cooking, which is about 455 g per serving.
Steps
Place a large pot or deep skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crispy and the fat has rendered.
Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the diced onion to the pot with the bacon fat. Sauté for 3-5 minutes until the onion is translucent and soft.
Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Add the dry pasta and chicken broth to the pot. Ensure the pasta is mostly submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
Stir in the heavy cream and grated parmesan cheese. Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the pasta evenly.
Stir the cooked bacon back into the pasta. Season with salt and black pepper to taste.
Garnish with fresh parsley and serve immediately while hot.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less thick. If the pasta absorbs too much liquid before it is cooked through, add an extra 1/4 cup of broth at a time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 943
- Protein
- 29 g
- Carbs
- 87 g
- Fat
- 53 g
- Fiber
- 4 g
Where the calories come from
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