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Bacon Pasta

This Creamy Bacon Pasta recipe has an indulgent tomato cream sauce with garlic, Parmesan cheese, simple seasonings, and crispy bacon! Your family will love this restaurant-quality dinner with a side of Garlic Bread with Cheese.

A white plate with creamy bacon pasta on it with spaghetti and crispy bacon.

Bacon Pasta

I can’t wait for you to smell this creamy bacon sauce. It’s got the perfect balance of garlic, Parmesan, fresh tomatoes, cream, seasonings, and of course… bacon.

You can use any kind of pasta with this recipe. I love using bowtie pasta (farfalle), medium shells, regular or thin spaghetti, and even penne.

Let’s get to it! Here’s what you need to know:

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook the bacon over low and slow heat until crispy. Remove and reserve 1 TBS drippings.

Add minced garlic and add splashes of chicken broth to the pan. Use a silicone spatula to “clean” the bottom of the pan while the garlic cooks for 1-2 minutes.

Bacon cooking in a pan and chicken broth being added to the fond.

 

Once the bottom and sides of the pan are clean, add remaining chicken broth, cream, tomato paste, and seasonings. Bring to a boil, reduce to a simmer.

Adding seasonings, tomato paste, and cream to a skillet to make Bacon Pasta.

 

Add cherry tomatoes and stir in room temperature cream cheese. Let it bubble gently, partially covered, while you boil the pasta. Reduce heat to low and gradually stir in Parmesan cheese.

Adding cherry tomatoes, cream cheese, and parmesan cheese to a tomato cream sauce.

 

Add the pasta to the sauce and toss to coat. The sauce will thicken upon standing and the pasta will continue to absorb it. Garnish with crumbled bacon and fresh parsley. 

Stirring pasta into creamy tomato bacon sauce in a skillet.

 

Pro Tips

  • Any kind of pasta can be used in this recipe. My favorites include bowtie (farfalle), medium shells, and thin or regular spaghetti.
  • Diced/drained tomatoes can be used instead of cherry tomatoes. I like the flavor and texture from the softened cherry tomatoes but a firmer and more uniform texture from diced tomatoes may be preferred.
  • The cream cheese must be at room temperature in order to melt well into the sauce.
  • Be sure to grate Parmesan cheese from a block instead of using packaged grated cheese as it will melt much smoother and creamier.
  • If you substitute half and half instead of heavy cream, heat it in the microwave for 30-40 seconds before adding it into the sauce to ensure that it doesn’t curdle.
  • You can’t taste the mustard powder, it enhances the other flavors in the recipe.
  • If you love extra saucy pasta, use slightly less than 1/2 lb.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A skillet full of creamy bacon pasta with spaghetti, cherry tomatoes, and crispy bacon.

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Bacon Pasta

5 from 12 ratings
This Creamy Bacon Pasta recipe has an indulgent tomato cream sauce with garlic, Parmesan cheese, simple seasonings, and crispy bacon!

Ingredients

Seasoning

  • ¾ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon mustard powder
  • ¼ teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 pinch cayenne, optional

Pasta

  • 5 slices bacon
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 2 Tablespoons tomato paste
  • 1 cup heavy cream
  • 1 pint cherry tomatoes
  • 1 pinch Red pepper Flakes
  • 2 Tablespoons cream cheese, at room temperature
  • 1/2 cup Parmesan Cheese, grated
  • 8 oz spaghetti
  • Fresh Parsley, to garnish

Instructions

  • Cook the bacon slowly over low heat until crispy on each side. Remove and set aside on a paper towel lined plate. Reserve 1 tablespoon bacon drippings. Remove any black flecks from pan, but leave the brown remnants on the bottom as this will add great flavor to the sauce.
  • Add reserved bacon drippings to the pan along with the garlic over medium heat.
  • Add a splash of chicken broth and use a silicone spatula to “clean” the bottom of the pan. Continue to add small splashes of broth while the garlic cooks for 1-2 minutes.
  • Once the bottom and sides of the pan are clean, you’ll be left with a brown liquid full of flavor. Add any remaining chicken broth along with the tomato paste, seasonings, and heavy cream. Stir to combine.
  • Bring to a boil, then reduce to a simmer. Add the cherry tomatoes, red pepper flakes, and room temperature cream cheese. Stir to combine the cream cheese into the sauce. Cover partially and let it bubble slightly while you begin boiling salted pasta water. The tomatoes will eventually split.
  • Cook pasta 1 minute less than instructed on package. Once the pasta is nearly finished, reduce heat on the sauce to low. Gradually sprinkle on freshly grated Parmesan cheese and stir to combine. If the base is too hot when you do this, the dairy will separate and you’ll have a grainy consistency so be sure to let the heat reduce to low.
  • Use kitchen tongs to add the pasta to the sauce and toss to combine until desired sauce/pasta ratio is obtained. Allow it to cook for 1 minute more to allow the sauce to thicken further and for the pasta to absorb it.
  • The sauce will continue to thicken further upon standing. Garnish with chopped bacon and fresh parsley and serve with Garlic Bread with Cheese.

Notes

  • Any kind of pasta can be used in this recipe. My favorites include bowtie (farfalle), medium shells, and thin or regular spaghetti.
  • If you love extra saucy pasta, use slightly less than 1/2 lb.
  • Diced/drained tomatoes can be used instead of cherry tomatoes. I like the flavor and texture from the softened cherry tomatoes but a firmer and more uniform texture from diced tomatoes may be preferred.
  • The cream cheese must be at room temperature in order to melt well into the sauce.
  • Be sure to grate Parmesan cheese from a block instead of using packaged grated cheese as it will melt much smoother and creamier.
  • If you substitute half and half instead of heavy cream, heat it in the microwave for 30-40 seconds before adding it into the sauce to ensure that it doesn’t curdle.
  • The mustard powder may seem strange, but it enhances the other flavors in the recipe.

Nutrition

Calories: 575kcal, Carbohydrates: 53g, Protein: 19g, Fat: 33g, Saturated Fat: 19g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 713mg, Potassium: 653mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1793IU, Vitamin C: 34mg, Calcium: 242mg, Iron: 2mg

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39 comments on “Bacon Pasta”

  1. Unbelievably tasty. I made it using a conchiglie pasta shape and it worked great. This goes straight into my top bookmarked recipes. Thank you!

    • Wahooo! That’s what I love to hear Aaron! I love the flavors in this one, thanks so much for taking the time to comment and leave a review!😃

  2. Delicious! I followed the recipe except for adding a little more garlic and I used angel hair pasta instead of spaghetti. It was easy, quick, and everyone loved it.
    A few days later I turned out a vegan version for my vegan guests, minus the parmesan, and that turned out well.
    Because I like a bit more sauce, I will add 1-1/4 to 1-1/2 cups of cream, and up the spices just a bit to compensate.
    Thank you for this recipe, it is now part of my repertoire.

    • I’m so happy this was such a success Susan! It’s great to hear that you were able to tweak it for your vegan guests, nice work!🙌 Thanks so much for taking the time to comment!

  3. Made this and my husband and I really liked it! Pretty easy to make also. Would definitely recommend it and will be making it again! My husband said could use more bacon 🙂

    • Hey Merrie! I am SO happy to hear that! My husband is a huge fan of this one too- thank you so much for taking the time to leave a review, I really appreciate it!! -Stephanie

  4. I never leave comments but I had to for this one. So much flavour it was amazing! I added mushrooms, broccoli and cherry tomatoes while frying the bacon and some spinach at the end, thank you for the yummy recipe!

  5. Hello, I love this pasta! If I wanted to add chicken breast what would be the best way to season it? I was going to cook the chicken separate then add it to the sauce. Thank you.

  6. One of our favourites. I kept the bacon in the sauce rather than adding it at the end. We all went back for second helpings! 

    • I’m so happy everyone went back for seconds Lauren!❤️ This is one of our favorites too. Can’t go wrong with bacon in my house 🤣. Thanks so much for taking the time to leave a review!

  7. Thoughts on using spaghetti squash instead of regular noodles?

    • I think the cooking method on these types of noodles are very different, and I haven’t tested this recipe with spaghetti squash, the flavor could be great but I’m not sure how to instruct! ❤️

  8. This was delicious! I didn’t have heavy cream on hand so I used evaporated milk and it turned out great 🙂 My husband was scooping sauce out of his bowl and even my one year old enjoyed it. It was the perfect way to use the bacon that’s been taking up space in my freezer!

    • I’m so happy to hear that Kailey! So great to hear your one year old liked it too!😍 I love the smokiness from the bacon. It adds so much flavor! Thanks so much for taking the time to leave a review!

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