Rich & Creamy Bacon Pasta: A Delicious Homemade Recipe
How to Make Delicious Bacon Cream Pasta (Carbonara Style) at Home
Wondering what to cook this week? After seeing a mouth-watering pasta mukbang on TV, I suddenly craved a rich, creamy pasta loaded with plenty of bacon! This recipe is perfect for recreating that satisfying restaurant-quality dish in your own kitchen. Get ready for a burst of savory bacon flavor and a velvety smooth cream sauce that will delight your taste buds.
Main Ingredients
- 6 slices low-sodium bacon
- 2 servings spaghetti noodles
Other Ingredients
- 4 cloves garlic (minced)
- 1/3 medium onion (finely chopped)
- 1/5 broccoli (cut into small florets)
- 3 mushrooms (sliced or quartered)
- 1 Tbsp olive oil
- 200ml milk
- 250ml heavy cream
- 2 slices processed cheese
- Pinch of salt
- Pinch of black pepper
- 4 cloves garlic (minced)
- 1/3 medium onion (finely chopped)
- 1/5 broccoli (cut into small florets)
- 3 mushrooms (sliced or quartered)
- 1 Tbsp olive oil
- 200ml milk
- 250ml heavy cream
- 2 slices processed cheese
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables for our creamy pasta. Mince the garlic finely and chop the onion into small, about 0.5cm pieces. Break the broccoli into small, bite-sized florets, and slice or quarter the mushrooms. Having your vegetables prepped will make the cooking process much smoother.
Step 2
Next, let’s prepare the bacon, which adds so much flavor. Cut the bacon into bite-sized pieces, about 1 to 1.5cm wide. Try to cut them to a moderate thickness; if they’re too thin, they might break apart when cooked, affecting the texture.
Step 3
Now, let’s start cooking! Heat a frying pan over medium-low heat and add 1 tablespoon of olive oil. Add the minced garlic and chopped onion. Sauté for about 1 minute until fragrant, being careful not to burn them, to infuse the oil with a lovely aroma.
Step 4
Once the onion becomes translucent, turn the heat up to medium-high. Add the cut bacon, mushrooms, and broccoli to the pan. Stir occasionally to prevent sticking and ensure everything cooks evenly. The bacon will render its fat, helping the vegetables brown nicely.
Step 5
When the vegetables and bacon are partially cooked, carefully pour in 200ml of milk and 250ml of heavy cream. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium. Add the 2 slices of processed cheese and stir until it’s completely melted and well combined, creating a smooth, creamy sauce.
Step 6
Let the sauce simmer over medium heat until it reaches your desired thickness. If it’s too thin, let it reduce further; if it’s too thick, you can add a splash more milk or cream to adjust. Season with salt. Remember that bacon is already salty, so taste and adjust accordingly. Freshly ground black pepper is a wonderful addition for extra flavor, if you like.
Step 7
Cook the spaghetti noodles until ‘al dente’ – about 1 to 2 minutes less than the time indicated on the package. Al dente means the pasta should still have a slight bite to it. This is crucial because it prevents the pasta from becoming mushy or overcooked when tossed with the sauce later. For best results, cook the pasta in plenty of salted boiling water.
Step 8
Drain the cooked spaghetti noodles, leaving them slightly wet, and add them directly to the pan with the cream sauce. Turn the heat to low and toss gently to coat the pasta evenly with the sauce. Stir until the sauce clings beautifully to every strand. And voilà! Your delicious, rich bacon cream pasta is ready to be enjoyed. Bon appétit!
