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
- 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.
Tips for Bacon
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.
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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