Creamy Bacon Tomato Pasta
Creamy Bacon Tomato Pasta is a delectable dish that brings together the rich, velvety notes of a creamy sauce, the smoky allure of crispy bacon, and the bright, sweet burst of plump cherry tomatoes. My recipe is a breeze to whip up and guaranteed to leave you and your family craving for more!
Ingredients
- 1 lb spaghetti
- 8 slices thick-cut bacon
- ½ cup chicken broth
- 24 oz cherry tomatoes about 1 1/2 pints
- 6 garlic cloves minced (2 tbsp)
- 4 tbsp tomato paste
- ½ tsp salt or more to taste
- ¼ tsp black pepper
- ¾ tsp yellow mustard powder
- 1 tsp dried oregano
- ¼ tsp onion powder
- 1 ½ cups heavy cream
- 1 tbsp fresh chopped basil
- Pinch red pepper flakes optional
- ½ cup parmesan cheese
Instructions
- Bring a pot of water to boil with salt and cook pasta 1 min before al dente, drain, and reserve 1/2 cup of pasta water.
- In a large skillet, cook the bacon over medium-low heat until crispy, then transfer to a plate lined with a paper towel to catch excess grease. Get rid of any black bits in the pan, but keep the browned bits—reserve 2 tbsp bacon grease.
- Increase heat to medium and pour in chicken broth, gently scraping the browned bits from the bottom. Add in the cherry tomatoes. Cover and cook for 4 minutes, or until the cherry tomatoes are starting to split. Add the garlic and cook for 1 minute or until aromatic.
- Stir in the tomato paste until thoroughly combined, spread out, and not too clumpy. Season with salt, pepper, mustard powder, oregano, onion powder, and red pepper flakes if using. Simmer for 3 minutes, stirring often.
- Stir in the heavy cream and stir in the basil. Add red pepper flakes, if using. Simmer until slightly thickened, about 5 minutes, stirring often so it doesn't overboil.
- Turn the heat to low and slowly add in the parmesan cheese, stirring as you add in more cheese. Toss in the pasta and add the pasta water, cook for 1 minute more or until the pasta is al dente. Stir in half the bacon, then serve with the remaining bacon on top.
Notes
Storage: Allow the dish to cool down completely, then store in an airtight container in the fridge for up to 4 days. I do not recommend freezing this dish. It will separate.
Why do I need mustard powder? Mustard powder is crucial here. It cuts through the intensity of the creamy sauce and fatty bacon, so you won't feel as sluggish and full after eating a portion. You won't taste the mustard powder, I promise you!
Don't have fresh cherry tomatoes? You can replace them with a 28 oz can of diced tomatoes, drained. The flavor and texture from the softened cherry tomatoes are more pleasantly appealing to the palate; however, a firmer and more uniform texture may be preferred by others.