Let’s look into the world of comfort food with a dish that’s become a favorite in my kitchen — Creamy Bacon Alfredo Pasta with a Smoky Twist. This recipe is perfect for those evenings when you crave something hearty yet indulgent. I promise, this creamy pasta will leave you longing for more!
Smoky Creamy Bacon Alfredo Pasta
A rich and indulgent pasta dish featuring tender noodles enveloped in a smoky, creamy Alfredo sauce, enhanced with crispy bacon bits for a savory delight.
Prep: 10 min | Cook: 20 min | Total: 30 min
Servings: 4 servings
Ingredients
- 12 ounces fettuccine or pasta of choice
- 6 slices bacon, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- Salt to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
- Add the minced garlic to the skillet with the bacon drippings and sauté for about 1 minute until fragrant.
- Pour in the heavy cream, stirring to combine with the garlic and bacon drippings. Bring to a gentle simmer.
- Stir in the grated Parmesan cheese, smoked paprika, and ground black pepper. Continue stirring until the cheese has melted and the sauce is smooth.
- Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce.
- Stir in the crispy bacon pieces, reserving some for garnish if desired.
- Taste and adjust seasoning with salt as needed.
- Serve the pasta warm, garnished with the reserved bacon pieces and chopped fresh parsley.
Nutrition
- Calories: 650 kcal
- Fat: 45 g
- Carbs: 45 g
- Protein: 20 g
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To begin, gather the following ingredients:
- 8 ounces of fettuccine pasta
- 6 slices of thick-cut bacon
- 2 cups heavy cream
- 1 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Once you’ve got everything ready, let’s start cooking!
1. First, I bring a large pot of salted water to a boil and add the fettuccine pasta. I cook it according to the package instructions, usually around 8-10 minutes until it’s al dente. While that’s cooking, I like to get my bacon ready.
2. In a large skillet over medium heat, I cook the bacon until it’s crispy, which usually takes about 5-7 minutes. The fat from the bacon is key to giving the dish its incredible flavor, so I make sure to save about 2 tablespoons of the rendered bacon fat in the skillet. Once the bacon is crispy, I remove it, chop it into bite-sized pieces, and set it aside.
3. In the same skillet, I lower the heat slightly and add the minced garlic. Sauté the garlic for about a minute until it’s fragrant, being careful not to burn it. Following that, I pour in the heavy cream and stir well, allowing the mixture to heat through.
4. Next, I add the smoked paprika, which gives the dish its delightful smoky flavor. I mix this in along with the grated Parmesan cheese and season with salt and pepper. I continue to stir until the cheese has melted and the sauce has thickened, which takes about 2-3 minutes.
5. Once the pasta is cooked, I drain it and add it directly to the skillet, tossing it in the creamy sauce until it’s fully coated. To finish off, I fold in the cooked bacon pieces, ensuring every bite is packed with flavor.
6. I serve the Creamy Bacon Alfredo Pasta hot, garnished with freshly chopped parsley for a pop of color and added flavor. If you want to take it up a notch, you can even sprinkle a bit more grated Parmesan on top.
This dish not only satisfies my craving for creamy pasta but also offers a delicious smoky twist that elevates the entire meal. I hope you enjoy making this as much as I do, and that it brings warmth and joy to your table!
