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This bacon tomato pasta recipe uses a handful of everyday ingredients and is quick and simple to make! The creamy garlic sauce with fresh tomatoes is decadent and delicious.
You may also like my Chicken Bacon Spinach Pasta or Shrimp and Bacon Pasta next.
Why you’ll love it
Crispy, savory bacon and in-season tomatoes make such a good combo. I kept the ingredients list short in this creamy bacon pasta so that each one can shine! The garlic cream sauce is fantastic, and fresh tomatoes lighten it up and add a summery quality.
This 30-minute bacon pasta is super straightforward to make with ingredients you already have on hand like Italian seasoning, cream, and garlic. It’s really nice to make after a long day at work, but it definitely doubles as a dish that’s special enough for company.
What you’ll need
- Pasta – I like a longer shape like bucatini. It’s a tube-shaped variety that’s perfect for slurping up that creamy sauce! You can use any variety, though.
- Bacon – the bacon fat actually forms the irresistible savory base of the sauce
- Garlic – use even more if you’re a big garlic fan
- Tomato – choose what’s in season and looks best at the grocery store, farmers’ market, or your garden
- Heavy cream – it’s unmatched for making sauces have fabulous flavor and silky texture
- Italian seasoning – my go-to all purpose blend of dried herbs that comes in one jar
- Parmesan – optional, but a little dusting of parm is the perfect finish!
Pro tip
As the tomatoes burst, they release their juices. This is an integral part of the sauce, giving it a naturally sweet, fresh, and tasty quality. You can definitely use a handful or two of grape or cherry tomatoes from the garden instead!
How to make bacon tomato pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta. Meanwhile, prep the bacon. Fry it until crispy, then spoon out excess fat, leaving some behind for the sauce. Add the garlic, and cook until fragrant.
Add the chopped tomatoes, cream, and Italian seasoning. Let it simmer until it reduces to your liking. Toss with the drained pasta, and then top with freshly grated parmesan if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Mince the garlic with one squeeze of a garlic press.
- These cooking shears make it easy to cut up the bacon into bite-sized pieces, and I fry it up and make the sauce in this skillet.
- Kitchen tongs make it simple to dish up this pasta, and I keep uncooked pasta in one of these airtight pantry containers.
Substitutions and variations
- I don’t recommend subbing the heavy cream for anything like half-and-half or milk because the acidity of the sauce and high heat it’s cooked over could curdle it pretty easily.
- Add some red pepper flakes if you want a little heat.
- A handful of fresh spinach towards the end until it wilts would be great for some greens.
What to serve with creamy bacon pasta
- I garnished it with a little fresh parsley in the photos for an optional pop of freshness.
- Try a side salad. Use my Easy Caesar Salad Dressing and Homemade Garlic Croutons to make the tastiest Caesar salad.
- My Extra Cheesy Garlic Bread is always a good idea, or grab a baguette and olive oil and balsamic vinegar for dipping it into.
Leftovers and storage
- This bacon pasta is best fresh, but you can store leftovers in the fridge for 3-4 days.
- Reheat over a low heat, adding a splash of cream if needed. If possible, boil up fresh pasta when eating leftovers.
- I don’t recommend freezing leftovers due to the dairy.
If you made this tomato and bacon pasta recipe, please leave a star rating and review below! Be sure to tag me on Instagram if you make one of my recipes.
Creamy Bacon Tomato Pasta
Ingredients
- 8 ounces uncooked pasta (I used bucatini)
- 6 strips bacon
- 1-2 cloves garlic minced
- 1 medium tomato cut into small pieces
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Pepper to taste
- Garnish: freshly grated parmesan cheese to taste
Instructions
- Boil a salted pot of water for your pasta.
- Meanwhile, cut the bacon into small pieces (I like using kitchen shears for this) and add it to a skillet over medium-high heat. Cook the bacon until crispy (about 7-10 minutes).
- Spoon out excess fat (leave about 1 tablespoon in there).
- Add the garlic to the skillet and cook for 30 seconds.
- Stir in the tomato, cream, and Italian seasoning. Let it bubble for 5 minutes or so until the sauce has reduced to your liking (turn the heat down if it starts to furiously boil). It's not a super thick sauce, but it should be thick enough that it coats the back of a spoon.
- Drain the pasta, add it to the skillet, and toss with the sauce (add a bit of the hot pasta water prior to draining it if the sauce gets too thick for your liking). You can either add the parmesan at this step and toss the whole thing or grate some over top of each bowl. Serve immediately.
Notes
- Serves 2-4. If you’ve got 4 super hungry people and aren’t serving it with anything else, I recommend doubling the recipe.
- The bacon is pretty salty, so you may not need to add extra salt to this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This dish is fantastic!! My kids ask for it all of the time. It is easy and delicious.
That makes me so happy! Thank you!
Delicious and simple. Will definitely make again.
Wonderful!! Thank you!