An addictively delicious creamy bacon pasta sauce. This will become an easy go to pasta dish that you can customise with any vegetables you like. A creamy bacon pasta sauce has always been my weakness and a go to if I want something easy but insanely delicious!
Hello! I am writing up this recipe because I made this recently, as a lazy Sunday dinner to watch in front of trashy TV and it was SO great. You can't really beat a good creamy bacon pasta, it hits all the notes. I added some broccoli and courgettes but just use whatever you have in the fridge. Some green beans, spinach, peas - anything will work.
I used a store bought linguine but use whatever you have on hand or make something fresh if you want a project! This would be DIVINE with my hand rolled gnocchi sardi as the creamy bacon sauce would cling to the grooves perfectly. You could make a fresh batch of homemade pappardelle with my easy homemade pasta dough which would also be heavenly.
If quick and easy pasta dishes are what makes you happy then PLEASE try my fast and delicious nduja pasta sauce, it's such a winner. Other quick sauces are my creamy tomato pasta sauce and my classic cacio e pepe.
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Ingredients
Pasta - Obviously! I used dried linguine as that is what I had. Use anything you like, fresh or dried. My portion sizes are on the bigger end so use as much or as little as you like.
Bacon - I always use streaky bacon, I prefer it and think it has lots of flavour. The fat in the bacon adds wonderful flavour and depth here so please don't drain it away.
Vegetables - The great thing about recipes like this is you can use whatever you have in the fridge. I love broccoli in creamy sauces as it soaks up the sauce so well! You could use cauliflower, peas, beans or spinach leaves - anything will work.
Cream - I use what we call single cream here in NZ. Full fat please!
Parmesan - As always the quality of the parmesan you use will always make a difference to the taste. I generally use either a mini smoothie maker to turn it into crumbs or a microplane. If you don't have either of those use the little star side of your box grater. It needs to be really fine to melt into the cream easily.
Tips for success!
- Don't you dare drain any of that delicious bacon fat! It adds so much flavour when the cream mixes into it. We aren't eating a salad here, embrace the deliciousness!
- Undercook your pasta. I suggest this in most of my sauces as I always add my cooked pasta directly into the sauce. By letting the pasta finish cooking in the sauce you are infusing flavour. I only undercook by a minute.
- Don't overcook the vegetables. I only cook them in the pan by themselves for a couple of minutes. They will continue cooking when you add the cream and I personally like vegetables to retain a bit of bite.
- Don't drain your pasta. I always transfer my pasta directly from the pot into the sauce either with tongs if it's a long shape or a spider strainer.
Why pasta water is your best friend!
You'll hear me harp on about the magic that is pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. I couldn't make a sauce without it.
I never EVER drain my pasta in a colander, I always transfer it directly to the sauce using a spider strainer. That way the pasta pot full of water is left there for you to ladle in as you need. if you have seen my reels on instagram you'll notice my sauces are SAUCY.
Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!
What should you serve with pasta?
I usually opt for a simple and fresh salad. It's a rich meal so something crisp and fresh cuts through it perfectly. For something really easy just serve some wedges of iceberg lettuce on a platter, drizzle with a nice olive oil and sprinkle with finely grated parmesan.
Recipe FAQs
Creams are called all different things in different countries. I use single cream which is called light cream in America. Double or whipping cream is too heavy in my opinion.
Definitely! Clear out whatever you have lurking around in the fridge. Green beans, peas, spinach, capsicums, anything will work!
Generally I find cream based sauces don't re-heat super well. One of the reasons I generally test recipes for two so you can double for four if you need but if not you won't have heaps left over. Eat it all!
Want some other sauces to try?
If you loved this creamy bacon pasta sauce and haven't tried my creamy tomato pasta sauce then add it to the top of your list. If creamy sauces are your obsession then definitely check out my easy creamy peppery pasta. For a cheesy pasta sauce with a bacon twist then check out my easy cheese sauce with thyme and bacon.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
PrintRecipe
Creamy Bacon Pasta Sauce
- Total Time: 20 minutes
- Yield: 2 people
Description
An addictive and rich creamy bacon pasta sauce which can be on your table in 15 minutes. Use whatever vegetables you have in the fridge for an easy and versatile meal.
Ingredients
200 - 240g dried pasta (or 300 - 350g fresh pasta) depending how hungry you are
15g butter
1 tbsp olive oil
4 - 5 rashers streaky bacon, chopped into small pieces
3 cups fresh vegetables, chopped. I used broccoli and courgettes.
3 - 4 garlic cloves, finely chopped
¾ cup cream
70g parmesan, finely grated
1 tsp freshly cracked black pepper (more or less depending on preference)
Instructions
- Cook your pasta according to instructions on packet (but undercook by a minute) in a pot of well salted boiling water.
- Heat the butter and olive oil in a frying pan (that will be big enough to fit the whole dish at the end) and fry the bacon over medium - high heat until crisp. About 4 - 5 minutes.
- Remove the bacon with a slotted spoon and set aside, leaving all the drippings behind.
- Lower the heat slightly and add your vegetables, tossing to coat.
- Add the garlic and cook for a couple of mins.
- Add the cream and pepper. Turn the heat down if you need, it should just be a gentle simmer here.
- Sprinkle the parmesan over top and let it melt into the cream.
- Add your cooked pasta straight into the sauce with a little splash of pasta water and toss to coat.
- Add the bacon pieces back in and give it a good toss.
- Let it gently bubble away for a minute or two, adding more pasta water if you need to loosen.
- Season to taste, it shouldn't really need anything as the bacon adds salt but you do you!
- Serve with extra parmesan and enjoy!
Notes
- You can start the sauce at the same time you add the pasta to the water, depending on whether you are using fresh or dried though. If using fresh, which will only take a few minutes, then add the pasta to water when you add vegetables to pan.
- I always add enough pasta water to make it quite 'saucy'. Pasta soaks up liquid SO quickly so by ensuring you have it quite saucy in the pan it won't dry up by the time you serve it. Use the pasta water as you need.
- Prep Time: 10 mins
- Cook Time: 10 mins
Carolyne says
Absolutely delicious and so quick and easy! This is going to become a regular in our house
★★★★★
Emilie Pullar says
Yay!! Such a quick and delicious sauce, I'm addicted!
Michelle says
This recipe is incredible! I usually have such a hard time nailing down pasta sauce of the right consistency but this recipe was so easy to follow and the results really impressed my boyfriend! We loved it for dinner and made it again for lunch the next day. Thank you Emilie!
★★★★★
Emilie Pullar says
Hi Michelle, so glad you enjoyed it and found the recipe helpful! Thanks so much for making 🙂
Diane Bonnici says
Made this tonight , so quick and easy . Thanks for making a recipe for 2/3 .
Husband loved it ?
★★★★★
Emilie Pullar says
Yay! Thanks so much for making it!! 🙂
Caty says
Absolutely love this recipe and how quickly it comes together. It is now in the rotation forever. Great way to clean out the fridge of all the extra veg we have; just throw it all in!
★★★★★
Emilie Pullar says
I love how you can throw anything in! So glad you love it!
Hannah says
Have made this deliiiicious dish a few times now, so easy, so light and just so damn tasty! Works perfectly for lunch the next day at work too. Get amongst!
★★★★★
Emilie Pullar says
So glad you love it! It's such an addictive sauce 🙂
Dusty says
Hello, I have frozen broccoli florets to use. Should I defrost them before adding to the pan? Thank you
★★★★★
Emilie Pullar says
Hello! Yes I think slightly defrost them before hand for sure! 🙂
Susanna says
Thanks for this recipe! I don’t usually have single cream in the fridge - would full cream milk work do you think? Should I add a bit of flour to help thicken it?
Emilie Pullar says
Full cream will be fine, don't add flour the parmesan helps to thicken it up 🙂
Julie Doornenbal says
Thanks Emilie made this tonight for dinner- it was delicious. The veggies I added were cauliflower, red pepper and frozen edamame beans.
Vicki says
As usual 5 out of 5, super easy and super tasty! I skimped a bit on the parmesan, won’t make that mistake again but will deffo make this recipe again. I used orecchiette pasta which worked a treat! Thanks for another delish recipe ?
Holly says
Indulgent, delicious and quick!
★★★★★
Emilie Pullar says
Thanks so much for making it Holly! 🙂