Bacon Alfredo Pasta
A creamy, indulgent penne Alfredo tossed with crispy bacon and finished with fresh parsley and Parmesan.
This recipe combines tender penne pasta with a rich, velvety Alfredo sauce made from butter, cream, garlic, and Parmesan cheese, then elevates it with the smoky crunch of crispy bacon. The sauce clings perfectly to the pasta, creating a comforting and satisfying dish that balances creaminess with savory depth. Finished with a sprinkle of fresh parsley and extra Parmesan, it’s a simple yet indulgent meal perfect for a cozy dinner.
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
For the Pasta
6 ounces of dry penne pasta
8 slices of bacon
Salt, for pasta water
For the Alfredo Sauce
1/2 cup heavy cream
1/4 cup unsalted butter
1 clove garlic, minced
3/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1/4 teaspoon nutmeg
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
Cook the Bacon
While the pasta is cooking, cut the bacon into small pieces and cook in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the skillet.
Make the Alfredo Sauce
In the same skillet with the bacon fat, add the minced garlic and cook for about 1 minute, until fragrant. Reduce the heat to low and add the butter and heavy cream. Cook, stirring occasionally, until the butter is melted and the mixture is well combined. Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. Season with salt, freshly ground black pepper, and nutmeg (if using) to taste.
Combine Pasta and Sauce
Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Add the Bacon
Stir in the cooked bacon pieces until well combined.
Serve
Divide the pasta between two plates. Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
While the pasta is cooking, cut the bacon into small pieces and cook in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the skillet.
In the same skillet with the bacon fat, add the minced garlic and cook for about 1 minute, until fragrant.
Reduce the heat to low and add the butter and heavy cream. Cook, stirring occasionally, until the butter is melted and the mixture is well combined.
Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
Season with salt, freshly ground black pepper, and nutmeg (if using) to taste.
Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Stir in the cooked bacon pieces until well combined.
Divide the pasta between two plates. Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
