Bacon Pasta

Sharing the bacon pasta recipe with you here today!!!! I think that this is a great base recipe, and you could totally add in some veggies like peas or asparagus if you wanted….or swap out the bacon for pancetta or prosciutto. Next time I am going to try pancetta. My favorite thing is that you literally cook everything in one large skillet. Less dishes makes me very happy.

Side note – You could also halve this recipe if you don’t want to have too much leftover. Why do I always feel like I am cooking for twenty people when I make pasta???

What You Need

16 ounce box of rigatoni pasta

8-10 slices of thick bacon

1/2 yellow onion, finely diced

3 cloves minced garlic

4 cups chicken broth

1 cup heavy cream

6 or 8 ounce package of shredded Parmesan cheese

3 teaspoons arrow root powder or cornstarch

fresh parsley, chopped for garnish (optional)

2 tablespoons of reserved bacon grease

What You Do

-Chop bacon and cook in a large skillet until crisp. Set aside and drain pan, reserving two tablespoons of the grease for flavor in the pan to cook the onions.

-Cook onions until soft and browning. Stir in garlic.

-Add pasta, chicken brother and salt/pepper to taste. Let the broth boil, then cover and cook noodles for 12-15 minutes, depending on how firm you like them. You want to stir the noodles two or three times while cooking.

–Stir in cornstarch/arrowroot powder, heavy cream and cheese. Stir until it has thickened and cheese is melted. Stir in bacon.

–Serve immediately with parsley sprinkled on top.

Enjoy!