Ever since Saturday at Casa Cosenza, I’ve been in a Italian mood. What better way to be Italian than with a hearty bowl of pasta. I was trying to find a dish to make with some of the random ingredients I had in my fridge – and stumbled across this Bacon and Parmesan Pasta by Tasty Kitchen. This twist on a classic carbonara is a quick and easy weeknight meal.
- 1 pound bacon
- ¼tsp crushed red pepper flake
- 1 pound rigatoni
- ½ cup heavy cream
- 2 oz cream cheese
- ¼ cup Parmesan Cheese
- 2 eggs
- ¼ tsp pepper
Sidenote: Recipe above is the original recipe from Tasty Kitchen. Since I was just making this for J. and me, I only cooked a few strips of bacon (5) and 2 cups of pasta. I like my pasta saucy so kept the rest of the recipe the same.
In a skillet, fry the bacon. Sprinkle with red pepper flakes. When nice and crispy, let cool and chop. Rough chop is you want large chunks of bacon, or crumbled if you want smaller pieces.
Meanwhile, cook your pasta according to the package.
In a separate saucepan, heat your cream cheese and cream until it has melted. Remove from heat. Add the Parmesan cheese, eggs, and pepper and whisk until blended.
Drain your pasta and return to pot (keep a small amount of water). Immediately add the sauce and stir to coat the pasta (The hot pasta will cook the eggs. Stir in the bacon and serve!
This pasta is very rich, but the perfect comfort food for this rainy weather we’re heading into this weekend.
Until next time!