This creamy pasta is a weeknight staple, that comes together in one pan! Crispy bacon, any veggies you have on hand, and a few more ingredients turn into this easy pasta dish.
Here’s the recipe:
Ingredients:
– 3-4 cups dry wide egg noodles, boil in heavily salted water
– 4-6 bacon strips, chopped, & cooked crispy, save the fat!
– lots of minced garlic, about 2 tbsp
– 1 cup of sliced mushroom, we used baby bellas
– 5 tomatoes (medium, chopped in large cubes)
– 1 cup spinach, fresh is the way to go!
– 1 tablespoon Italian seasoning
– 1/4 teaspoon crushed red pepper flakes, more if you like it hot! 🌶️
– salt and pepper to your liking
– 1 cup half and half (mix 1/2c heavy cream + 1/2c milk)
– a heaping handful of parmesano reggiano
– chopped parsley
Directions:
1. Boil a large pot of water, salt it like the ocean, and boil the pasta according to its directions.
2. Fry the chopped bacon, until crispy. Slide it out the pan, onto a paper towel lined plate. Save some of that delicious fat!
3. To the pan of bacon fat, add a heaping amount of garlic and sauté for 30 seconds. Throw in all the veggies, mushrooms, tomatoes, and spinach. Sauté on medium high heat for 5-6 minutes.
4. Once cooked down, season veggies with Italian season, red pepper flakes, and s&p.
5. Add half and half and bring to boil. Once boiling, add in bacon and parmesano reggiano. Throw in the cooked pasta and stir.
6. Lower the heat, continue stirring as the creamy sauce thickens and coats the pasta.
7. Top with chopped parsley and serve!
Eat Good Good is all about recipes that make cooking easy and fun. We’re all about eating good good everyday!
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