Creamy Bacon Pasta with Broccoli and Bell Pepper
- 300 g (10.5 oz) bacon, thinly sliced
- 250 g (9 oz) broccoli, cut into small florets
- 180 g (6.3 oz) red bell pepper, sliced
- 150 g (5.3 oz) yellow onion, finely chopped
- 2 cloves garlic, minced
- 60 g (2.1 oz) baby spinach
- 240 ml (8.1 fl oz) heavy cream (35% fat)
- 150 g (5.3 oz) grated Parmesan cheese
- 5 ml (1 tsp) honey
- 60 ml (1/4 cup) reserved pasta water
- 15 ml (1 tbsp) olive oil (if needed)
- Salt and freshly ground black pepper to taste
- 350 g (12 oz) pasta (such as fettuccine or penne)
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 60 ml (1/4 cup) of the starchy cooking water before draining.
2. While the pasta cooks, fry the bacon in a large skillet over medium heat until crisp, about 6–8 minutes. Remove with a slotted spoon and set aside on paper towels, leaving 1–2 tsp of rendered fat in the pan.
3. Add the olive oil if needed, then sauté the onion and garlic over medium heat until soft and golden, about 4 minutes.
4. Add the broccoli and red bell pepper, cooking for another 4–5 minutes until tender-crisp. Drizzle with honey and season lightly with salt and pepper.
5. In a separate pot, combine the heavy cream, Parmesan cheese, and reserved pasta water. Heat gently over medium-low, stirring constantly until the cheese melts and the sauce slightly thickens.
6. Add the cooked pasta, sautéed vegetables, and half the bacon to the sauce. Toss well to coat. Stir in the baby spinach until wilted.
7. Adjust seasoning with salt and pepper. Serve immediately, topped with the remaining crispy bacon and an extra sprinkle of Parmesan.
- skillet
- cutting board
- knife
- colander
- saucepan
- wooden spoon
- cheese grater
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