Creamy Bacon One Pot Pasta
Creamy Bacon One Pot Pasta
Ingredients
- 8 ounces bacon, chopped
- 1 red onion, medium, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 12 ounces spaghetti, or linguine, uncooked
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- 1
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This will take about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
⏱️ 10 min
- 2
Add the chopped red onion to the pot with the bacon fat and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 4
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 4 min
- 5
Add the uncooked spaghetti or linguine to the pot, making sure it is mostly submerged in the liquid. You may need to break longer pasta in half to fit. Season with salt and black pepper.
⏱️ 2 min
- 6
Reduce the heat to medium-low, cover the pot, and cook for 12-15 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce. If the sauce becomes too thick before the pasta is cooked, add a splash more broth or water.
⏱️ 15 min
- 7
Remove the pot from the heat. Stir in the grated Parmesan cheese, chopped fresh parsley, and most of the cooked bacon (reserve some for garnish). Mix until well combined and the cheese has melted into the sauce.
⏱️ 3 min
- 8
Serve immediately, garnished with the remaining crispy bacon and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Bacon One Pot Pasta
- 8 ounces bacon, chopped
- 1 red onion, medium, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 12 ounces spaghetti, or linguine, uncooked
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- 1
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This will take about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
⏱️ 10 min - 2
Add the chopped red onion to the pot with the bacon fat and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 4
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 4 min - 5
Add the uncooked spaghetti or linguine to the pot, making sure it is mostly submerged in the liquid. You may need to break longer pasta in half to fit. Season with salt and black pepper.
⏱️ 2 min - 6
Reduce the heat to medium-low, cover the pot, and cook for 12-15 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce. If the sauce becomes too thick before the pasta is cooked, add a splash more broth or water.
⏱️ 15 min - 7
Remove the pot from the heat. Stir in the grated Parmesan cheese, chopped fresh parsley, and most of the cooked bacon (reserve some for garnish). Mix until well combined and the cheese has melted into the sauce.
⏱️ 3 min - 8
Serve immediately, garnished with the remaining crispy bacon and extra grated Parmesan cheese, if desired.
⏱️ 1 min