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Bucatini with Bacon Cream Sauce

Bucatini with Bacon Cream Sauce
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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.

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.

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Image courtesy of Alexis deBoschnek.

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