Garlic Parmesan Bacon Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz (340g) penne, spaghetti, or rigatoni
02 -
8 slices of bacon, diced small
03 -
2 tablespoons of butter
04 -
4 minced garlic cloves
05 -
1 cup (240ml) of heavy whipping cream
06 -
1/2 cup (120ml) chicken stock
07 -
1 cup (100g) Parmesan cheese, finely grated
08 -
1/2 teaspoon ground black pepper
09 -
1/4 teaspoon red chili flakes (optional, for some heat)
10 -
A pinch of salt to suit your taste
11 -
1/4 cup (15g) fresh parsley, chopped finely (optional topping)
# Instructions:
01 -
Follow the directions on your pasta package to cook it until it’s just firm to the bite (al dente). Save 1 cup of the starchy pasta water, then drain the noodles and set them aside.
02 -
Heat a big pan or skillet over medium. Cook the bacon pieces until they’re crispy, which should take about 5-7 minutes. Place the bacon on a paper towel-lined plate to drain, and leave roughly 2 tablespoons of bacon drippings in the pan.
03 -
Toss butter and minced garlic into the hot skillet. Cook for 1-2 minutes until you can smell the garlic. Stir in the chicken stock and heavy cream and mix well. Let it bubble gently. Add Parmesan, black pepper, and chili flakes if you want some spice. Stir until smooth.
04 -
Put the cooked pasta and bacon back into the skillet with the sauce. Stir everything up, adding a bit of the reserved pasta water if the sauce gets too thick. Taste it and adjust with salt and pepper if necessary.
05 -
Sprinkle freshly chopped parsley on top and enjoy while it’s nice and warm.
# Notes:
01 -
Boost flavor: Mix in things like cooked spinach, peas, or mushrooms for more veggies.
02 -
Turn up the heat: Add more chili flakes or a splash of hot sauce for some kick!
03 -
Leftovers: Store in the fridge (airtight container) for up to 3 days. Reheat gently on low heat.