Easy Creamy Pasta With Bacon Tomatoes Recipes

PASTA WITH TOMATO AND BACON

Steps:

• In a large skillet over medium heat, cook bacon until crisp. Remove from pan, break into 1/2 inch pieces, and set aside. Drain bacon grease, and return pan to heat. Saute onions over medium heat until tender. Stir in garlic and cook 1 minute more. Stir in bacon and tomatoes. Cover, reduce heat and simmer 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir basil, oregano and parsley into tomato sauce. Add salt and pepper to taste. Cook 5 minutes more. Toss with hot pasta. Top with grated Parmesan cheese when serving.

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.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

CREAMY PASTA WITH BACON

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

EASY CREAMY TOMATO & BACON PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (or al dente). Reserve 1-2 tbsp of pasta water.Drain and set aside.
• Cook bacon in a large sauté pan over medium heat until crispy. Set aside and reserve two tablespoons of fat from the pan.
• Over medium heat add olive oil, reserved bacon fat, the chopped garlic, and smoked paprika or red pepper flakes to the pan that you cooked the bacon in and cook until just fragrant, about 30 seconds.
• Immediately add diced tomatoes to the pan to keep garlic from burning and simmer until the liquid is reduced and the tomatoes have thickened. Season with a touch of salt and pepper.
• Once the tomato sauce has slightly thickened add the heavy cream and stir. Lower the heat to low and stir in the cooked pasta and reserved pasta water.Stir until it all comes together and thickens slightly, and season with salt and pepper again (if needed). Add a few fresh basil leaves and stir (optional).
• Shave some of the fresh Pecorino Romano or Parmigiana on top and toss in chopped bacon.
• Serve immediately and top with more cheese, bacon and black pepper.

CREAMY CHICKEN PASTA WITH BACON

Steps:

• BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
• CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
• Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
• Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
• Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
• Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
• PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
• TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

TOMATO BACON CARBONARA

Steps:

• Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water.
• While pasta cooks, cook bacon in a large skillet over medium-high until crisp. Transfer bacon to a plate lined with paper towels to drain; reserve 2 tablespoons drippings in skillet. Chop or crumble bacon.
• Add tomatoes to skillet, and cook, stirring often, until just softened, 3-4 minutes. Add shallots and garlic. Continue to cook, stirring often, for an additional 3 to 4 minutes.
• Add 1 cup of the reserved cooking water and bring to boil. Remove from heat and stir in cooked pasta. Quickly stir in beaten egg yolks until everything is thoroughly combined. Return skillet to medium-low heat and cook, stirring constantly, until sauce is slightly thickened and creamy, 2 to 3 minutes.
• Remove from heat and stir in bacon, and Parmesan cheese and cook until melted and smooth. Season with salt and pepper, to taste.
• Stir in chives and parsley, adding remaining 1/2 cup cooking water if necessary to reach desired consistency. Garnish with additional Parmesan cheese before serving, if desired.

CREAMY CHIPOTLE PASTA WITH BACON & TOMATOES

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp; drain. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Return bacon to skillet.
• Add cream cheese spread, milk and Parmesan to skillet; cook 5 to 8 min. or until cream cheese is melted and sauce is heated through, stirring frequently. Stir in tomatoes; cook and stir 1 min.
• Stir in pasta. Top with cilantro.

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Steps:

• Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
• To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
• To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
• In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
• Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
• When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.

EASY, CREAMY PASTA WITH BACON & TOMATOES

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp; drain. Return bacon to skillet.
• Add cream cheese spread, milk, Parmesan and garlic to skillet; cook 5 to 8 min. or until cream cheese is melted and sauce is heated through, stirring frequently. Stir in tomatoes; cook and stir 1 min.
• Stir in pasta.