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Bacon and Parmesan Pasta

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Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

 
Bacon. Parmesan cheese. Cream cheese. Heavy cream. Oh yes. This stuff is good. This recipe, brought to us by Trish Boese, brings together some of the most enticing ingredients known to man into an easy, irresistible dish.

It was hard to keep my fork out of the pot before serving the pasta. Even my little brother, who dislikes bacon, loved it. Let me show you how it’s done:

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Here’s what you’ll need: bacon (yes, a whole pound) crushed red pepper flakes, penne pasta (I used whole wheat), heavy cream, cream cheese, grated Parmesan, eggs, and freshly ground black pepper.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Begin by frying the bacon. Sprinkle with the crushed red pepper flakes. When the bacon is cooked (I like mine just on this side of crispy), roughly chop and set aside.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Bring a pot of water to boil. Salt the water.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Add the pasta and cook until done (it took about 12 minutes for the whole wheat Penne to cook to al dente).

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Meanwhile, place the cream cheese and cream in a small saucepan.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Heat over low until the cream cheese is melted. Whisk until smooth.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Remove from heat. Add the parmesan, eggs, and pepper. Whisk.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Drain the pasta and reserve 1/2 cup of the water. Place pasta in a large bowl (or return to the pot). Immediately add the white sauce and toss. The hot pasta will cook the eggs. Add the bacon and toss. Add a little pasta water, if needed, to loosen the sauce.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Serve with extra Parmesan cheese and freshly ground black pepper.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Notes: The flavors in this recipe were excellent and even improved the next day. Next time I will probably make more sauce. I didn’t serve the pasta immediately, so it soaked up quite a bit of the sauce. Also, I thought it could use a tad more salt.

 
 
 
Tasty Kitchen Blog: Bacon and Parmesan Pasta. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Trish Boese.

Thank you, Trish, for sharing this delicious recipe.

 
 

Printable Recipe

Bacon and Parmesan Pasta

4.56 Mitt(s) 30 Rating(s)30 votes, average: 4.56 out of 530 votes, average: 4.56 out of 530 votes, average: 4.56 out of 530 votes, average: 4.56 out of 530 votes, average: 4.56 out of 5

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Difficulty: Easy

Servings: 4

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Description

A break from the standard tomato or creamy white sauce – ingredients can be added depending on what you have in the kitchen.

Ingredients

  • 1 pound Bacon
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 1 pound Rigatoni Or Penne Pasta
  • ½ cups Heavy Cream
  • ¼ cups Cream Cheese
  • ¼ cups Grated Parmesan Cheese
  • 2 whole Eggs
  • ¼ teaspoons Freshly Ground Black Pepper

Preparation Instructions

In a skillet, fry the bacon. Sprinkle with red pepper flakes. When done, remove bacon until cool enough to handle and roughly chop.

Meanwhile, cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water if needed to loosen the sauce.

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

59 Comments

Comments are closed for this recipe.

muppet on 3.18.2011

This is delicious. Before adding cream and cream cheese to sauce pan, I added 1 tablespoon butter and 1 finely minced clove of garlic. I sauteed the garlic for a couple minutes over low head and then added the cream and cream cheese. I also added a dash of dried parsley and a dash of dried chives. After adding the sauce to the pasta and stirred the bacon through, I added a little additional granulated garlic and salt. My husband said “you can make this again any time.”

Stephanie on 2.15.2011

I made this last night for Valentine’s Day. Mr. Quirky loves bacon and cream cheese. Here were my changes: fettucini v. penne – I just don’t love penne. I like to spin my noodles. Also, half & half v. cream. (It made me feel better.) Before I melted the cream cheese in the cream, I sauteed a little fresh garlic in a pat of butter (see point about half & half and laugh at my silliness.) I also added a little more of the half & half. I added peas at the end too. Great addition. The only other change I would make is I might leave out the second egg and sub in more cream cheese. Not sure it needs so much egg as a binder.

Bonnie on 1.25.2011

Made this for dinner last night. Doubled the sauce and added broccoli. Yum! There were no leftovers.

Lea J on 1.15.2011

This dish look simply delicious, and resembles my Chicken Carbonara recipe. I will be trying yours, too! Thank you for posting! :)

Nicole on 1.14.2011

this looks delicious! how many will this serve?