+

Bucatini with Bacon Cream Sauce

Bucatini with Bacon Cream Sauce
Sign up to save this recipe to your profile Sign Up Now ›
Total: Active:
0 Ratings 

Ingredients (10)

  • 1 pound bucatini
  • 10 ounces bacon, sliced into ½-inch pieces
  • 1 tablespoon unsalted butter
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 cup finely grated Parmigiano-Reggiano
  • ¼ cup parsley, finely chopped
Try Amazon Fresh
Nutritional Information
  • Calories269
  • Fat15.53g
  • Saturated fat7.48g
  • Trans fat0.05g
  • Carbs23.19g
  • Fiber1.14g
  • Sugar1.81g
  • Protein8.97g
  • Cholesterol38.78mg
  • Sodium223.17mg
  • Nutritional Analysis per serving (16 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Creamy, savory, and full of umami—thanks to lots of Parmigiano-Reggiano, bacon, and garlic—this simple pantry pasta tastes like the Italian love-child of carbonara and cacio e pepe. Shallots and garlic are cooked in bacon fat, then simmered with heavy cream and starchy pasta water for a sauce that’s full of flavor. It’s the best meal to quickly put together on a weeknight since it comes together in under 30 minutes.

Tips for Bacon

Instructions

  1. 1Bring a pot of salted water to a boil over high heat. Prepare bucatini to al dente according to package instructions, reserving ½ cup pasta water.
  2. 2Meanwhile, add the bacon to a skillet over medium high heat. Cook for 2-3 minutes on both sides, until your desired level of crispiness.
  3. 3Use tongs to transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of fat in the pan.
  4. 4Return the pan to medium heat and add the butter. Once melted, add the shallots and cook for 2 minutes, until softened.
  5. 5Add the garlic and cook for 30 seconds, stirring, until fragrant.
  6. 6Add the heavy cream, salt, and pepper and whisk for 5 minutes until slightly thickened.
  7. 7Add the al dente bucatini, ½ cup reserved pasta water, bacon, Parmigiano-Reggiano, and parsley, and cook for 1-2 minutes, tossing with tongs, until the bucatini is fully coated in glossy sauce.
  8. 8Serve with parsley.

!{display:block;margin-top:.5em;}/ assets/models/promotions/photos/29701/original/IMG_3852.jpg!

Image courtesy of Alexis deBoschnek.

Load Comments

Recommended from Chowhound

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking
Guides

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...