Creamy Bacon and Cheddar Pasta – Rich Flavor, Quick to Make
Discover the perfect recipe for a quick and savory dinner, where crispy bacon and creamy cheddar come together in a delicious white sauce that will win you over from the first bite!
Creamy Bacon and Cheddar Pasta
Course: Pranz, CinaCuisine: Internationala, RomaneascaDifficulty: Easy2
servings10
minutes25
minutes950
kcalWhen it comes to quick and delicious dinners, this creamy bacon and cheddar pasta recipe is exactly what I need! And honestly, it works perfectly for lunch too—definitely not to be overlooked! Although my favorite pasta sauces are tomato-based, I can’t resist the savory combination of cheddar, Parmesan, and crispy bacon. White sauce, made from cream and cheeses, is a classic in many kitchens, especially Italian and French, offering a silky texture and rich flavor that perfectly complements the crunchy, flavorful ingredients. Whether it’s Alfredo sauce, Béchamel, or melted cheese variations, white sauces remain among the most beloved choices for pasta.
Ingredients:
200 g dried pasta (any type you prefer)
150 g bacon, diced
100 g shredded cheddar
100 g shredded Parmesan
200 ml cooking cream
2 garlic cloves (optional), finely chopped
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Preparation
- As you can see, the ingredients are few, but each one plays a well-defined role. For a truly rich flavor, I recommend using well-aged, high-quality cheeses.
- To start, I finely chopped the bacon. In a large pan, I fried it until it became crispy, then removed it onto a plate lined with paper towels to absorb the excess fat.
- The bacon fried for about 5–7 minutes, during which time I prepared the cheeses. I grated them finely and set them aside.
- In the same pan, I forgot to sauté the garlic separately, so I added it directly into the sauce. For extra flavor, I also added 30 g of butter. The cooking cream is poured over the garlic and butter, then warmed over low heat, stirring gently. I added the grated cheddar and stirred until it completely melted and the sauce became creamy and smooth.
- The pasta is boiled in salted water according to the package instructions until al dente. Drain, reserving some of the pasta water. Add the bacon back into the sauce, then add the pasta and Parmesan, mixing well to coat everything evenly. If the sauce is too thick, you can add a little of the reserved pasta water to thin it out.
- Season to taste with salt, pepper, and, if you like, a little fresh chopped parsley. I chose not to add all the bacon into the pasta, saving some to sprinkle on top for an extra crunch and flavor.
- I recommend serving the dish immediately after it’s ready, so you can fully enjoy the creaminess of the sauce, the rich flavors of the cheeses, and the slightly smoky taste of the bacon. And that’s about it — simple and very quick! If you enjoyed the recipe, I’d love to hear your thoughts in the comments.
