One-Pot Bacon Alfredo Pasta (Creamy)

One-Pot Creamy Bacon Alfredo Pasta with peas in a large pot.

One-Pot Bacon Alfredo Pasta (Creamy)

This One-Pot Creamy Alfredo Pasta with Bacon and Peas recipe is so simple, so easy, and just amazingly creamy. A no-stress, no-mess dinner for any night of the week!!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 707kcal

Author Oriana Romero

Equipment

Ingredients

8 slices bacon, chopped
3 cloves garlic, minced
16 oz (454 g) uncooked pasta (I used rigatoni)
3 cups (720 ml) chicken broth
2 cups (480 ml) water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups frozen peas (optional)
1/4 cup (58 g) butter (half stick)
3 cups (720 ml) heavy cream
1 cup (90 g) Parmesan cheese, grated (you can also use Asiago cheese or Pecorino Romano)
4 oz (115 g) Mascarpone cheese or cream cheese (optional) (see notes)

Instructions

In a large pan cook the bacon until crisp over medium heat. Remove the bacon from the skillet and drain on a paper towel. Set aside. Leave the bacon grease on the pan.
Add garlic to the same pan; saute and stir for 30 seconds. Add uncooked pasta, broth, water, salt, and pepper, and mix to combine. Bring to boiling; reduce heat to low. Simmer, covered, for 10 to 15 minutes or until pasta is al dente.
Stir in peas (if using) and butter; mix to combine. Once the butter has melted, add heavy cream, Parmesan, mascarpone or cream cheese (if using), and reserved cooked bacon. Mix until well combined. Cook for about 3 -5 minutes until the sauce thickens. Taste and adjust the seasoning, adding more salt and/or black pepper, if necessary.
Top with more grated cheese, if desired. Serve immediately.

Notes

Store pasta leftovers in a tightly sealed container in the refrigerator for up to 3 days.

Reheat in the stovetop or microwave with a splash of milk; just be sure to stir frequently to avoid sticking.

Pasta: I used rigatoni pasta this time, but you can use any pasta you like. Please keep in mind that the cooking time may vary depending on the type of pasta you use.

Cheese: I love the combination of Parmesan and Mascarpone cheese, but you can use any Asiago, Pecorino Romano, or even Manchego. The addition of Mascarpone or cream cheese will make the dish ultra-creamy.

Veggies: I think peas are just perfect, but you can also use asparagus, mushrooms, corn, peppers, etc…

Meats: Substitute bacon for diced chicken, shrimp, or diced ham, or omit the meat all the way for a meatless version.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition