Crispy Bacon And Garlic Cream Cheese Pasta Recipes

CHEESY BACON CAVATAPPI PASTA

Steps:

• Preheat oven to 400F.
• Cook cavatappi noodles according to directions on the package. Drain.
• Pour milk and cream of bacon soup into a large saucepan. Stir well.
• Bring the liquid to a boil and then remove the pan from the heat.
• Pour the cooked noodles into the pan with the liquid and stir.
• Add the onion powder, garlic powder, pepper, salt, shredded mozzarella and shredded Parmesan to the pot.
• Stir until all the cheese is melted and all of the pasta is coated in sauce.
• Dump the pasta into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the shredded Parmesan, shredded mozzarella and real bacon bits on top.
• Place the dish in the oven and bake the pasta until the cheese on top is completely melted. 14-16 minutes.
• Serve and enjoy!

CREAMY BACON PASTA BAKE

Steps:

• Preheat the oven to 180°C/350°F.
• In a large, oven-proof pan, fry the bacon until it starts to crisp. Remove from the pan and set aside. Drain off the bacon fat and reserve for cooking with.
• In the same pan, melt the butter and add the onion. Allow to cook until soft.
• Add the garlic and sage and cook for a minute before adding the flour.
• Stir the flour into the butter then whisk in the milk and cream. Reduce the heat and allow to simmer for 5-7 minutes until the sauce is thick and creamy. Remove from the heat then stir in the bacon, Parmesan and half of the grated cheese. Season to taste.
• Add the cooked pasta and some of the pasta cooking water. Stir to coat the pasta in the sauce. At this stage, the sauce should look quite thin. The pasta will absorb more sauce as it cooks so if it looks too dry at this stage, add more pasta cooking water.
• Top with the remaining cheese and more sage leaves if desired then place in the oven.
• Allow to bake for 15-20 minutes until the cheese is golden brown.
• Remove from the oven, allow to cool for 10 minutes then serve.

EASY GARLIC BACON PASTA RECIPE

Steps:

• Bring a large pot of water to a boil, then add the salt and cook the pasta for 1 minute less than the packet suggests.1 tbsp salt1 lb dried spaghetti
• Once the pasta is cooked reserve 2 1/2 cups of the pasta cooking water and then drain the pasta.
• Chop the bacon into smallish dice, add a tablespoon of the olive oil to a frying pan then cook the bacon over medium high for 4-5 minutes until crispy.10-12 strips bacon2 tbsp olive oil
• Whilst the bacon is cooking peel and thinly slice the garlic.6 cloves garlic
• Once the bacon is crisp, remove it from the pan using a slotted spoon, leaving the oil and bacon grease behind.
• Reduce the heat under the pan and add the remaining olive oil and the sliced garlic. Stir constantly for 2 minutes and as soon as the garlic has softened but not yet colored, add 1/2 cup of the pasta cooking water and turn the heat back up.3 tbsp olive oilchopped garlic1/2 cup pasta cooking water
• Boil this mixture for a minute then add in the now drained pasta, keeping the frying pan on the heat.
• Add a further 1/2 cup of pasta water and toss and stir the pasta in the sauce until it is cooked to your liking. You might need to add more pasta water.1/2-1 cup extra pasta cooking water
• Once your garlic 'sauce' has coated the pasta, add the cooked bacon and any collected juices back into the pasta then season to taste. (Depending on the saltiness of your bacon you might need salt, but it willdefinitly want some pepper)
• Serve garnished with fresh parsley and grated parmesan.

CREAMY BACON AND MUSHROOM PASTA

Steps:

• Boil a salted pot of water and cook pasta al dente according to package instructions.
• Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it's done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.
• Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.
• Stir in the garlic and cook for 30 seconds.
• Take the mushrooms out of the pan (add them to the same plate that has the bacon).
• Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it'll all cook off).
• Add in the cream and let it simmer for about 2 minutes.
• Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

CRISPY BACON AND GARLIC CREAM CHEESE PASTA

Steps:

• Cook the pasta in salted boling water according to packet instructions.
• Grill the bacon until crisp, then chop into little pieces.
• In a small pan on a low heat, mix together garlic cream cheese and cream, stirring until smooth, add garlic salt and black pepper. Adding more or less for personal taste.
• Add bacon and peas to sauce mix, and keep stirring on a low heat till peas are warm. Set aside to thicken for 2 minutes.
• Drain pasta.
• Mix pasta and the sauce together, and serve.