17 Delicious Bacon Pasta Recipes Ultimate

Dinner

Hungry for a dish that combines the smoky goodness of bacon with the comforting embrace of pasta? You’re in for a treat! Our roundup of 17 Delicious Bacon Pasta Recipes is your ultimate guide to turning simple ingredients into mouthwatering meals. Whether you’re craving a quick weeknight dinner or a hearty comfort food feast, these recipes promise to delight. Let’s dive into the deliciousness!

Creamy Bacon and Mushroom Pasta

Creamy Bacon and Mushroom Pasta

Radiating with the comforting allure of rustic Italian cuisine, this Creamy Bacon and Mushroom Pasta marries the earthy depth of forest mushrooms with the smoky richness of artisanal bacon, all enveloped in a velvety, herb-infused cream sauce.

Ingredients

  • 8 oz. fettuccine pasta
  • 4 slices thick-cut artisanal bacon, diced
  • 1 cup wild mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp fresh thyme leaves
  • Salt, to season

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and render until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
  3. In the same skillet, add butter and sauté the mushrooms until golden and tender, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  4. Reduce heat to low and pour in the heavy cream, stirring gently to combine. Simmer for 2 minutes to slightly thicken the sauce.
  5. Fold in the cooked pasta, crispy bacon, and Parmigiano-Reggiano, tossing to coat evenly. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
  6. Season with freshly ground black pepper and salt, then garnish with fresh thyme leaves before serving.

Silky strands of pasta cling to the luxurious sauce, offering a perfect balance of smoky, earthy, and creamy notes. Serve this dish with a crisp white wine and a sprinkle of additional Parmigiano-Reggiano for an extra touch of elegance.

Spaghetti Carbonara with Crispy Bacon

Spaghetti Carbonara with Crispy Bacon

Whisking together the golden yolks of pasture-raised eggs with finely grated Pecorino Romano creates the luxurious base for our Spaghetti Carbonara with Crispy Bacon, a dish that marries simplicity with sophistication.

Ingredients

  • 8 oz spaghetti
  • 4 oz guanciale, diced (or substitute with thick-cut, applewood-smoked bacon)
  • 2 pasture-raised eggs, lightly beaten
  • 1/2 cup Pecorino Romano, finely grated
  • 1/4 cup Parmigiano-Reggiano, finely grated
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sea salt

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, 8-10 minutes, stirring occasionally to prevent sticking.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and render until crispy and golden, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the skillet.
  3. In a medium bowl, whisk together the lightly beaten eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until smooth.
  4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the rendered fat, tossing to coat.
  5. Remove the skillet from heat. Quickly stir in the egg and cheese mixture, adding reserved pasta water a tablespoon at a time until the sauce is creamy and clings to the pasta.
  6. Fold in the crispy guanciale, ensuring it’s evenly distributed throughout the dish.

Garnished with an extra sprinkle of Pecorino Romano and a twist of black pepper, this Spaghetti Carbonara offers a perfect balance of creamy texture and smoky, salty flavors. Serve immediately in warmed bowls for an authentic experience.

Garlic Bacon Alfredo Pasta

Garlic Bacon Alfredo Pasta

Unveiling a dish that marries the robustness of garlic with the smoky allure of bacon, all enveloped in a velvety Alfredo sauce, this pasta creation is a testament to comfort food elevated to gourmet status.

Ingredients

  • 8 ounces fettuccine pasta
  • 4 slices thick-cut bacon, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
  2. In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
  3. Reduce the heat to medium-low. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to burn.
  4. Pour in the heavy cream and add the unsalted butter, stirring continuously until the butter is fully melted and the mixture begins to simmer gently.
  5. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes. If the sauce is too thick, adjust the consistency with the reserved pasta water, one tablespoon at a time.
  6. Season the sauce with freshly ground black pepper and sea salt, then add the cooked fettuccine and crispy bacon to the skillet. Toss until the pasta is evenly coated with the sauce.
  7. Garnish with finely chopped fresh parsley before serving.

Marvel at the creamy texture that clings to each strand of pasta, offering a perfect balance of smoky bacon and sharp garlic notes. For an added touch of elegance, serve with a sprinkle of extra Parmesan and a side of crusty artisanal bread to soak up the luxurious sauce.

Bacon and Pea Pasta Salad

Bacon and Pea Pasta Salad

Zesty and refreshing, this Bacon and Pea Pasta Salad combines the smoky richness of bacon with the sweet pop of peas, all tossed in a creamy dressing that clings perfectly to al dente pasta. It’s a dish that sings of summer picnics and leisurely lunches, offering a delightful contrast of textures and flavors.

Ingredients

  • 8 oz fusilli pasta
  • 6 slices thick-cut applewood-smoked bacon, diced
  • 1 cup fresh peas, blanched
  • 1/2 cup crème fraîche
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh chives
  • Sea salt and freshly ground black pepper, to season

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy and golden, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
  3. In a small bowl, whisk together the crème fraîche, extra virgin olive oil, Dijon mustard, and fresh lemon juice until smooth. Season with sea salt and freshly ground black pepper to taste.
  4. In a large mixing bowl, combine the cooled pasta, crispy bacon, blanched peas, and dressing. Toss gently until everything is evenly coated.
  5. Fold in the finely grated Parmigiano-Reggiano and chopped fresh chives, reserving a small amount of each for garnish.
  6. Transfer the salad to a serving dish and sprinkle with the reserved Parmigiano-Reggiano and chives. Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Rich in flavor and texture, this pasta salad boasts a creamy dressing that complements the crisp bacon and tender peas beautifully. For an extra touch of elegance, serve it on a platter garnished with edible flowers or alongside grilled chicken for a more substantial meal.

One-Pot Bacon Mac and Cheese

One-Pot Bacon Mac and Cheese

Brimming with comfort and sophistication, this One-Pot Bacon Mac and Cheese marries the smoky depth of artisanal bacon with the creamy decadence of aged cheddar, all enveloped in perfectly al dente pasta. A dish that promises to delight the senses and simplify your cooking routine, it’s a testament to the elegance of simplicity.

Ingredients

  • 8 ounces dry elbow macaroni
  • 4 slices thick-cut applewood-smoked bacon, diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 2 cups sharp aged cheddar cheese, freshly grated
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt

Instructions

  1. In a large pot, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the unsalted butter to the bacon drippings, melting over medium heat. Sprinkle in the all-purpose flour, whisking continuously for 1 minute to create a roux.
  3. Gradually pour in the warmed whole milk, whisking constantly to prevent lumps, until the mixture thickens slightly, about 3 minutes.
  4. Reduce heat to low and stir in the freshly grated sharp aged cheddar cheese until fully melted and smooth, about 2 minutes.
  5. Season the sauce with smoked paprika, freshly ground black pepper, and sea salt, adjusting to your preference.
  6. Add the dry elbow macaroni to the pot, stirring to coat evenly. Cover and simmer on low heat for 8 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
  7. Fold in the reserved crispy bacon, saving a small amount for garnish.
  8. Remove from heat and let stand for 2 minutes to allow the sauce to cling to the pasta.

The final dish boasts a velvety cheese sauce clinging to each piece of pasta, with the smoky bacon adding a crispy contrast. Serve it in a warm bowl, garnished with the remaining bacon and a sprinkle of smoked paprika for an extra touch of elegance.

Bacon and Tomato Pasta Bake

Bacon and Tomato Pasta Bake

Perfectly blending the smoky richness of bacon with the bright acidity of ripe tomatoes, this Bacon and Tomato Pasta Bake is a comforting yet sophisticated dish that promises to delight the senses. Its layers of flavor and texture make it an ideal centerpiece for any gathering, offering a harmonious balance that appeals to both the palate and the eye.

Ingredients

  • 8 ounces of penne pasta
  • 6 slices of thick-cut bacon, diced
  • 2 cups of cherry tomatoes, halved
  • 3 cloves of garlic, minced
  • 1 cup of heavy cream
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup of fresh basil, chiffonade
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of crushed red pepper flakes
  • Salt and freshly ground black pepper, to season

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
  2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, then drain and set aside.
  3. In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet.
  4. In the same skillet with the reserved bacon fat, add the cherry tomatoes and minced garlic, sautéing until the tomatoes begin to soften, about 3 minutes.
  5. Stir in the heavy cream and crushed red pepper flakes, bringing the mixture to a simmer. Cook for 2 minutes, then remove from heat.
  6. Combine the cooked pasta, bacon, and cream sauce in the prepared baking dish, tossing gently to ensure even coating.
  7. Sprinkle the grated Parmesan cheese evenly over the top and bake for 20 minutes, or until the cheese is golden and bubbly.
  8. Garnish with fresh basil before serving.

Rich in flavor and texture, this pasta bake offers a delightful contrast between the crispy bacon and the creamy sauce, with the fresh basil adding a burst of color and freshness. Serve it straight from the oven for a comforting meal that’s as visually appealing as it is delicious.

Penne with Bacon and Spinach in Garlic Cream Sauce

Penne with Bacon and Spinach in Garlic Cream Sauce

Venturing into the realm of comforting yet sophisticated pasta dishes, this recipe marries the smoky richness of bacon with the vibrant freshness of spinach, all enveloped in a luxuriously smooth garlic cream sauce. Perfect for a weeknight dinner that feels anything but ordinary, it promises a delightful interplay of flavors and textures.

Ingredients

  • 8 oz penne pasta
  • 4 slices thick-cut bacon, diced
  • 2 cups fresh spinach, tightly packed
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp sea salt

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
  3. Add olive oil and unsalted butter to the skillet with the bacon drippings. Once the butter has melted, add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
  4. Pour in the heavy cream, stirring constantly to incorporate the garlic and fats. Bring to a gentle simmer and let it reduce slightly, about 3 minutes.
  5. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
  6. Add the fresh spinach to the sauce, stirring until just wilted, about 1 minute. Season with sea salt and freshly ground black pepper.
  7. Combine the cooked penne and crispy bacon with the sauce, tossing until the pasta is evenly coated. Serve immediately.

Finished with a flourish, this dish offers a creamy, velvety sauce that clings to each penne ridge, with the crisp bacon adding a satisfying crunch. For an extra touch of elegance, garnish with a sprinkle of freshly grated Parmesan and a twist of black pepper.

Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad

Kickstarting your culinary journey with a dish that marries comfort with sophistication, this Bacon Ranch Pasta Salad is a harmonious blend of smoky, creamy, and crisp textures. Perfect for picnics or as a refined side, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

  • 8 oz elbow macaroni, cooked al dente
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1/2 cup mayonnaise, preferably homemade
  • 1/4 cup sour cream
  • 2 tbsp buttermilk
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sharp cheddar cheese, cubed

Instructions

  1. In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, salt, and pepper until smooth to create the ranch dressing.
  2. Add the cooked elbow macaroni to the bowl, gently folding until each piece is evenly coated with the dressing.
  3. Incorporate the crumbled bacon, halved cherry tomatoes, and cubed sharp cheddar cheese into the pasta mixture, ensuring an even distribution throughout.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
  5. Before serving, give the salad a gentle stir to redistribute the dressing and ingredients evenly.

Marvel at the creamy texture punctuated by the crispness of bacon and the freshness of tomatoes, offering a delightful contrast in every bite. Serve chilled on a bed of butter lettuce for an elegant presentation or alongside grilled meats for a hearty meal.

Smoky Bacon and Corn Pasta

Smoky Bacon and Corn Pasta

Whisking together the rustic charm of smoky bacon with the sweet crunch of fresh corn, this pasta dish is a celebration of summer’s bounty. Each forkful delivers a harmonious blend of textures and flavors, elevated by a touch of culinary finesse.

Ingredients

  • 8 ounces of dried fusilli pasta
  • 4 slices of thick-cut applewood-smoked bacon, diced
  • 1 cup of fresh sweet corn kernels
  • 2 tablespoons of extra-virgin olive oil
  • 1 small shallot, finely minced
  • 2 cloves of garlic, thinly sliced
  • 1/2 cup of heavy cream
  • 1/4 cup of freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon of unsalted butter
  • 1/4 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of sea salt
  • 2 tablespoons of chopped fresh chives

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy and golden, about 5 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
  3. In the same skillet, add the olive oil, shallot, and garlic. Sauté until the shallot is translucent and the garlic is fragrant, about 2 minutes. Tip: Avoid browning the garlic to prevent bitterness.
  4. Add the corn kernels to the skillet and cook until just tender, about 3 minutes. Stir in the heavy cream, butter, Parmigiano-Reggiano, salt, and pepper. Simmer the sauce until slightly thickened, about 2 minutes.
  5. Add the cooked pasta and reserved pasta water to the skillet. Toss everything together until the pasta is evenly coated with the sauce. Tip: The pasta water helps to emulsify the sauce, creating a silky texture.
  6. Gently fold in the crispy bacon and half of the chopped chives. Adjust the seasoning if necessary.
  7. Serve the pasta immediately, garnished with the remaining chives. Tip: For an extra touch of elegance, serve with a drizzle of truffle oil.

Offering a delightful contrast between the smoky bacon and the sweet corn, this pasta dish is a testament to simple ingredients transformed into something extraordinary. The creamy sauce clings to each twist of fusilli, while the fresh chives add a pop of color and a hint of oniony sharpness.

Bacon and Egg Spaghetti

Bacon and Egg Spaghetti

Masterfully blending the rustic charm of Italian cuisine with the hearty appeal of an American breakfast, this Bacon and Egg Spaghetti transforms simple ingredients into a dish of sublime comfort and sophistication.

Ingredients

  • 8 oz spaghetti
  • 4 slices thick-cut bacon, diced
  • 2 pasture-raised eggs, lightly beaten
  • 1/4 cup grated Pecorino Romano cheese
  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • Salt, to season
  • Freshly ground black pepper, to season
  • 2 tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
  3. In the same skillet, add the minced garlic and crushed red pepper flakes to the bacon fat. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
  4. Reduce the heat to low. Add the drained spaghetti to the skillet, tossing to coat in the garlic-infused bacon fat. If the pasta seems dry, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
  5. Create a well in the center of the pasta. Pour the lightly beaten eggs into the well. Stir continuously for 2-3 minutes until the eggs are softly scrambled and evenly distributed throughout the pasta.
  6. Remove the skillet from heat. Stir in the crispy bacon, grated Pecorino Romano cheese, and chopped parsley. Season with salt and freshly ground black pepper to taste.

Zesty with a hint of spice from the red pepper flakes, this dish offers a delightful contrast between the creamy eggs and the crispy bacon. Serve it immediately, garnished with additional parsley and a sprinkle of cheese for an extra touch of elegance.

Bacon Wrapped Meatball Pasta

Bacon Wrapped Meatball Pasta

Nothing elevates a weeknight dinner quite like the indulgent combination of smoky bacon, savory meatballs, and al dente pasta, all brought together in a dish that’s as visually stunning as it is delicious. This Bacon Wrapped Meatball Pasta is a testament to the magic that happens when simple ingredients are treated with care and creativity.

Ingredients

  • 1 lb ground beef (80/20 blend for optimal juiciness)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large pasture-raised egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 12 slices thick-cut bacon
  • 12 oz dried pasta (such as rigatoni or penne)
  • 2 tbsp extra-virgin olive oil
  • 1 28-oz can San Marzano tomatoes, crushed by hand
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground beef, panko breadcrumbs, whole milk, beaten egg, minced garlic, Parmigiano-Reggiano, salt, and pepper. Mix gently with your hands until just combined to avoid tough meatballs.
  3. Form the mixture into 12 equal-sized meatballs, each about 1.5 inches in diameter.
  4. Wrap each meatball with a slice of bacon, securing the ends underneath. Place on the prepared baking sheet, ensuring they’re not touching.
  5. Bake for 25-30 minutes, or until the bacon is crispy and the meatballs are cooked through, flipping halfway through for even browning.
  6. While the meatballs bake, cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain, reserving 1/2 cup of pasta water.
  7. In a large skillet over medium heat, warm the olive oil. Add the crushed tomatoes and simmer for 10 minutes, stirring occasionally, until slightly thickened.
  8. Add the cooked pasta and reserved pasta water to the skillet, tossing to coat in the sauce. Simmer for an additional 2 minutes to allow the flavors to meld.
  9. Gently fold in the baked bacon-wrapped meatballs and torn basil leaves, being careful not to break the meatballs.

Outstanding in both flavor and presentation, this dish offers a delightful contrast between the crispy bacon exterior and the tender, juicy meatball within, all enveloped in a rich, herbaceous tomato sauce. Serve it family-style in a large serving dish, garnished with additional basil and Parmigiano-Reggiano for an extra touch of elegance.

Bacon and Broccoli Pasta Alfredo

Bacon and Broccoli Pasta Alfredo

Combining the smoky richness of bacon with the fresh, verdant crunch of broccoli, this Bacon and Broccoli Pasta Alfredo is a symphony of flavors and textures that promises to delight the palate.

Ingredients

  • 8 oz fettuccine pasta
  • 4 slices thick-cut bacon, diced
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup freshly grated Parmesan cheese
  • 2 cups broccoli florets, blanched
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
  3. In the same skillet, reduce the heat to low. Add the butter and minced garlic, sautéing until fragrant, about 1 minute. Gradually whisk in the heavy cream, ensuring a smooth consistency.
  4. Stir in the grated Parmesan cheese, black pepper, and nutmeg, continuing to whisk until the sauce is velvety and coats the back of a spoon, about 3-4 minutes.
  5. Add the blanched broccoli florets and cooked pasta to the skillet, tossing gently to coat in the Alfredo sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
  6. Garnish with the crispy bacon pieces before serving.

Kaleidoscopic in its appeal, this dish offers a creamy, indulgent sauce that clings to each strand of pasta, punctuated by the crispness of broccoli and the savory bite of bacon. Serve it with a sprinkle of additional Parmesan and a side of crusty bread to soak up every last drop of sauce.

Bacon Pesto Pasta with Sun-Dried Tomatoes

Bacon Pesto Pasta with Sun-Dried Tomatoes

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that combines the smoky depth of bacon with the vibrant freshness of pesto, all tossed with al dente pasta and the sweet tang of sun-dried tomatoes.

Ingredients

  • 8 oz. dried fusilli pasta
  • 4 slices thick-cut applewood-smoked bacon, diced
  • 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
  • 1/2 cup basil pesto, homemade or high-quality store-bought
  • 1/4 cup reserved pasta water
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp sea salt

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
  3. In the same skillet with the bacon drippings, add the sun-dried tomatoes and sauté for 1 minute to warm through.
  4. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the drained pasta to the skillet with the sun-dried tomatoes.
  5. Reduce the heat to low. Add the pesto, reserved pasta water, and crispy bacon to the skillet. Toss gently until the pasta is evenly coated and the sauce is slightly creamy, about 1 minute.
  6. Remove from heat. Sprinkle with Parmigiano-Reggiano, black pepper, and sea salt. Drizzle with extra-virgin olive oil for a glossy finish.

Nowhere does simplicity meet sophistication quite like in this dish, where each forkful offers a harmonious blend of textures—from the chew of the pasta to the crispness of the bacon—and a melody of flavors that dance between rich, herbal, and subtly sweet. Serve it with a chilled glass of Pinot Grigio to elevate the experience.

Bacon and Cheese Stuffed Shells

Bacon and Cheese Stuffed Shells

Lusciously tender pasta shells cradle a rich, smoky filling of crisp bacon and melted cheese, creating a dish that’s as indulgent as it is comforting. Perfect for a cozy dinner party or a lavish family meal, these stuffed shells promise a symphony of flavors with every bite.

Ingredients

  • 12 oz jumbo pasta shells
  • 1 lb thick-cut applewood-smoked bacon, finely diced
  • 2 cups whole-milk ricotta cheese
  • 1 1/2 cups freshly grated aged Parmesan cheese
  • 1 large pasture-raised egg, lightly beaten
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup finely chopped fresh parsley

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
  2. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook until al dente, about 9 minutes. Drain and set aside to cool slightly.
  3. In a large skillet over medium heat, cook the diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of the bacon fat in the skillet.
  4. In a mixing bowl, combine the ricotta cheese, 1 cup of Parmesan cheese, the beaten egg, and half of the cooked bacon. Season with salt and pepper, then mix until well incorporated.
  5. Using a small spoon, carefully fill each pasta shell with the cheese and bacon mixture, arranging them seam-side up in the prepared baking dish.
  6. In the same skillet with the reserved bacon fat, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
  7. Gradually whisk in the warmed milk, ensuring no lumps remain. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes. Stir in the nutmeg and adjust seasoning if necessary.
  8. Pour the sauce evenly over the stuffed shells, then sprinkle with the remaining Parmesan cheese and bacon.
  9. Bake in the preheated oven until the cheese is bubbly and golden, about 25 minutes. Let rest for 5 minutes before serving.
  10. Garnish with chopped fresh parsley for a vibrant finish.

The shells emerge from the oven with a delightful contrast of textures—creamy filling, crispy bacon, and a golden, cheesy crust. Serve atop a drizzle of reduced balsamic glaze for an elegant touch that balances the richness with a hint of acidity.

Bacon and Avocado Pasta Salad

Bacon and Avocado Pasta Salad

Zesty and vibrant, this Bacon and Avocado Pasta Salad combines the creamy richness of ripe avocados with the smoky depth of crispy bacon, all tossed with al dente pasta for a dish that’s as satisfying as it is sophisticated.

Ingredients

  • 8 oz fusilli pasta
  • 4 slices thick-cut bacon, diced
  • 2 ripe avocados, diced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup finely chopped fresh basil

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook until al dente, 9-11 minutes, stirring occasionally to prevent sticking.
  2. While the pasta cooks, heat a medium skillet over medium heat. Add the diced bacon and cook until crispy and golden, about 5-7 minutes, stirring occasionally. Transfer to a paper towel-lined plate to drain.
  3. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, sea salt, and black pepper to create the dressing.
  4. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
  5. Add the diced avocados, crispy bacon, and chopped fresh basil to the pasta. Drizzle with the dressing and gently toss to combine, ensuring the avocados remain intact for a creamy texture contrast.

Kaleidoscopic in its flavors and textures, this pasta salad offers a delightful interplay between the creamy avocados and the crisp bacon, with the fresh basil adding a burst of color and aroma. Serve chilled on a warm summer day for a refreshing yet hearty meal.

Bacon and Shrimp Linguine

Bacon and Shrimp Linguine

Flawlessly combining the smoky depth of bacon with the delicate sweetness of shrimp, this Bacon and Shrimp Linguine is a symphony of flavors that dances elegantly on the palate. Perfect for a sophisticated weeknight dinner or a lavish weekend feast, it promises to transport your senses to the coastal regions of Italy with every forkful.

Ingredients

  • 8 oz linguine pasta
  • 4 slices thick-cut bacon, diced
  • 12 large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp unsalted butter
  • 1/4 tsp crushed red pepper flakes
  • Salt, to season
  • Freshly chopped parsley, for garnish

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
  3. In the same skillet, add the olive oil and shrimp. Cook the shrimp for 2 minutes per side, or until pink and opaque. Remove and set aside with the bacon.
  4. Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 2 minutes.
  5. Stir in the heavy cream and bring to a simmer. Add the Parmesan cheese and butter, stirring until the sauce is smooth and slightly thickened.
  6. Return the cooked linguine, bacon, and shrimp to the skillet, tossing to coat evenly in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
  7. Season with salt to taste and garnish with freshly chopped parsley before serving.

The linguine boasts a luxurious creaminess, punctuated by the crispiness of bacon and the tender bite of shrimp. For an extra touch of elegance, serve with a sprinkle of lemon zest and a side of crusty artisanal bread to soak up the delectable sauce.

Bacon and Leek Pasta in White Wine Sauce

Bacon and Leek Pasta in White Wine Sauce

Venturing into the realm of comforting yet sophisticated dishes, this pasta combines the smoky richness of bacon with the delicate sweetness of leeks, all enveloped in a luxurious white wine sauce that promises to elevate your dining experience.

Ingredients

  • 8 oz. dried fettuccine pasta
  • 4 slices thick-cut bacon, diced
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp sea salt

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet.
  3. In the same skillet, add the sliced leeks and cook until softened, about 4 minutes, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2-3 minutes.
  5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, butter, salt, and pepper. Cook until the sauce has thickened slightly, about 2 minutes.
  6. Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is evenly coated in the sauce.
  7. Garnish with the crispy bacon and serve immediately.

The finished dish boasts a creamy texture with a balanced interplay of flavors—smoky, sweet, and slightly tangy from the wine. For an extra touch of elegance, serve with a sprinkle of fresh parsley and a glass of the same white wine used in the sauce.

Conclusion

Bacon lovers, rejoice! This roundup of 17 delicious bacon pasta recipes is your ticket to comfort food heaven. Whether you’re craving something creamy, spicy, or packed with veggies, there’s a dish here for every taste. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow bacon enthusiasts. Happy cooking!

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