Bucatini with Bacon Cream Sauce
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.
- 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
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.
Image courtesy of Alexis deBoschnek.
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