Creamy Tomato & Bacon Pasta

Key Ingredients in Creamy Tomato & Bacon Pasta

• Bacon – Add the bacon to a cold pan so that it cooks evenly and the fat has rendered. The rendered bacon fat is used as a flavorful and rich base for the sauce. I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with pancetta in this recipe. 
• Yellow Onion – I use yellow onion in this recipe for its mellow flavor when cooked.
• Garlic – As the garlic is sautéed the flavor mellows so it’s not very pungent but adds a base flavor that complements the sautéed onion. I add the garlic after sautéing the onion so it doesn’t burn and turn bitter. 
• Red pepper flakes – Also known as crushed red pepper, this is typically made from small bits of cayenne peppers. They’re a great way to quickly add flavor and a moderate heat to recipes. 
• Roma tomatoes – These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this sauce since, as they cook, they won’t water the sauce down and there’s no need to peel them first. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months. 
• Heavy Cream – I recommend using heavy cream rather than substituting it with something with less milk fat like half and half since lighter creams have a tendency to curdle when added with hot liquids. 
• Creme fraiche – I like the tangy element crème fraîche adds to the sauce. It’s rich like cream but a bit more sour and works to thicken the sauce slightly. Easily substitute with additional heavy cream or sour cream. 
• Pappardelle – To make these wide, flat noodles resembling thick ribbons, they use egg yolk-heavy dough and originate from Tuscany. They’re ideal for rich meat filled sauces like this bolognese served over pappardelle pasta or creamy sauces such as this. It’s often sold in packaged nests or fresh in refrigerated cases. 

A full ingredient list with exact amounts can be found in the recipe card below.

Swaps and substitutions

• Bacon easily be substituted with pancetta in this recipe. 
• If you don’t have crème fraîche you can finish the sauce with sour cream for that same tangy flavor.
• Though long flat noodles like pappardelle are perfect for holding the creamy sauce you can use your favorite pasta shape. Other recommended pairings include: linguine, fettuccine, tagliatelle or ridged shapes like penne or rigatoni.

Why Reserve Pasta Water? 

I always recommend reserving some of the pasta cooking water before draining your pasta. The salty, starchy water that the pasta is cooked in adds flavor and helps to bind the sauce to the pasta, making a rich and silky sauce. 

Steps to Make Creamy Tomato & Bacon Pasta (Step-by-step)

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).

Easy Creamy Tomato & Bacon Pasta

By Kylie Mazon-Chambers

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Serves 4

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US Customary – Metric

Ingredients:

• ▢ 1 pound bacon, cut into ½” slices
• ▢ 2 tablespoons unsalted butter
• ▢ ½ medium yellow onion
• ▢ 3 cloves garlic, chopped
• ▢ 1 teaspoon red pepper flakes
• ▢ 5 medium Roma tomatoes, cored and diced
• ▢ ½ cup heavy cream
• ▢ ½ cup creme fraîche
• ▢ Kosher salt, as needed
• ▢ Freshly ground black pepper, as needed
• ▢ ½ pound dried pappardelle pasta
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 1 teaspoon diced chives

Instructions:

• Add the strips of bacon to a large sauté pan and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes.
• Use a slotted spoon to remove the bacon, reserving about 2 tablespoons (30g) of fat in the pan.
• Return the pan to medium heat, add the butter and allow to melt. Add the onion and sauté, stirring occasionally, until the onion is soft and opaque, about 5 minutes. Add the garlic and red pepper flakes and cook for an additional 30 seconds.
• Add the tomatoes, stirring to combine. Let cook until the tomatoes start to break down, about 2 to 3 minutes. Stir in the heavy cream and creme fraiche. Season the sauce with salt and pepper then set aside.
• Bring a large pot of water to a boil; add salt and bring back to a boil. Add the pappardelle and cook, stirring occasionally, until al dente, about 8 minutes. Reserve 1 cup of the pasta cooking water and set aside then drain the noodles and return to the pot.
• Add the sauce and ½ cup (119g) of the pasta cooking water, tossing to coat. Add the Parmesan and cooked bacon and continue to toss until the noodles are coated and the sauce is glossy.
• Divide the pasta among plates and garnish with the chives.

Notes:

Crème fraîche adds a great tangy flavor and creamy finish, however, you can omit it in favor of additional heavy cream or swap it for tangy sour cream instead if needed.

Nutrition:

Calories: 972kcal | Carbohydrates: 50g | Protein: 29g | Fat: 73g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 197mg | Sodium: 994mg | Potassium: 664mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1771IU | Vitamin C: 13mg | Calcium: 241mg | Iron: 2mg

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