Creamy Bacon Tomato Pasta
This bacon tomato pasta recipe uses a handful of everyday ingredients and is super quick and simple to make! The creamy garlic sauce is decadent and delicious.
- 8 ounces uncooked pasta (I used bucatini)
- 6 strips bacon cut into small pieces
- 1-2 cloves garlic minced
- 1 medium tomato cut into small pieces
- 3/4 cup heavy/whipping cream
- 1 dash Italian seasoning
- Pepper to taste
- Garnish: freshly grated parmesan cheese to taste
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.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 509kcal | Carbohydrates: 46g | Protein: 13g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 241mg | Potassium: 298mg | Fiber: 2g | Sugar: 2g | Vitamin A: 912IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg