The Pioneer Woman Tasty Kitchen
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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

Prep:

Cook:

Level: Easy

System:

4

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

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.

9 Comments

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Avatar of johnsscarlett

johnsscarlett on 1.16.2011

Like a few of the other posters my husband and I found it a little bland but it’s a great base from which to add to. I happened to have leftover peas so I heated them up and added them to my dish making it tastier. I will be making it again but with additions. I like some of the suggestions that others have put in.

Avatar of bcubed55

bcubed55 on 1.14.2011

Made this tonight for dinner, and it was a HIT!! I made the following changes/additions.
* I used bacon ends and pieces, not “pretty” bacon. Tastes just as good, and cheaper.
* I made more sauce – Used an entire 8 oz block of cream cheese, a 5 oz container of shredded Parmesan cheese, probably 1.5 cu of half and half (was what I had).
* Only 2 eggs for the sauce ( all I had on hand).
* No pepper flakes,and a peppercorn medly grinder that I use.
* Regular penne pasta, not whole wheat.
We liked it VERY saucy. Used some extra half and half to thin out the sauce a little as it cooled. Absolutely Delicious!.. WILL be making this again.

Avatar of jennyandcompany

jennyandcompany on 1.12.2011

this is delicious! a big hit with all four kids and the husband.

Avatar of The Cozy Home

The Cozy Home on 12.5.2010

I’ve also made this twice. The first time I did it exactly as written. The second time I doubled everything in the sauce and added red pepper flakes to the sauce. I’ll make it again, with the sauce doubled, with an additional 1/2 cup cream and butter stirred into the pasta before adding the sauce. It was really yummy to begin with, but we really like lots of sauce.

Avatar of specialmomma

specialmomma on 12.4.2010

Can’t wait to give this a try! Will be tryin both as the original pasta dish but also replacing the pasta with chicken. Yum!!

30 Reviews

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Jessica on 10.28.2012

I found this recipe awhile ago, and I make it at least once every two weeks. It’s easy for nights I get home late, and delicious, and easy to customize. I add sauteed onions and garlic when I have time and garlic and onion powder when I’m feeling lazy. I usually make half the pasta to up the sauce ratio.

Avatar of Dani

Dani on 8.6.2012

Anything with Bacon is number one on my list!!! I honestly loved it very much and definitly will be making it again.

Avatar of prairieprincess

prairieprincess on 11.2.2011

To quote my husband, “THIS STUFF IS DANGEROUS”. Nobody at the table could keep from getting one more spoonful. Sooooo good.

Avatar of dineanddish

dineanddish on 9.7.2011

Simple, delicious and full of flavor. I didn’t change a thing! Loved this recipe.

Avatar of Tried-N-True

Tried-N-True on 5.13.2011

YUM! This was really good and creamy, and let’s face it – EVERYTHING is better with bacon.

I did have problems with my sauce kind of drying up…the past just soaked it up, but it didn’t affect the flavor. I think next time I will double the sauce.

Since it was so rich and creamy I did finely chop some tomatoes and green onion to stir in at the last minute…just to counter the richness. It was a great balance, and my 3yr old just gobbled it up!

Thanks for the great recipe!

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