Bucatini with Bacon Cream Sauce

Name: Bucatini with Bacon Cream Sauce
Prep time: 15 min
Total time: 30 min
Ingredients: 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

Pasta Bacon Brunch Weeknight Dinner

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Total: 30 min Active: 15 min

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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

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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

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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.

by Alexis deBoschnek

Tips for Bacon

Tip

How to Cook Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

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Next: How to Store Bacon

Tip

How to Store Bacon

Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.

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Next: How to Freeze Bacon

Tip

How to Freeze Bacon

Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.

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Next: How to Cook Bacon

Instructions

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.
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.
3Use tongs to transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of fat in the pan.
4Return the pan to medium heat and add the butter. Once melted, add the shallots and cook for 2 minutes, until softened.
5Add the garlic and cook for 30 seconds, stirring, until fragrant.
6Add the heavy cream, salt, and pepper and whisk for 5 minutes until slightly thickened.
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.
8Serve with parsley.

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Image courtesy of Alexis deBoschnek.

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