Name: Creamy Bacon Pasta Bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 8 ounces thick-cut bacon, chopped; 1 medium (8 ounce) yellow onion, finely chopped (about 1 1/2 cups); 1/4 cup tomato paste (from 1 [6 ounce can]); 1/2 teaspoon crushed red pepper; 3 cups chicken broth; 2 cups heavy whipping cream; 1/2 cup dry white wine; 1 tablespoon kosher salt; 4 ounces Parmigiano-Reggiano cheese, grated (about 1 cup), divided; 1 (1 pound) package spaghetti; 1 tablespoon finely chopped fresh flat-leaf parsley

Creamy Bacon Pasta Bake

This creamy bacon pasta bake recipe takes comfort food to the next level with a rich, tangy sauce, crispy bacon, and perfectly tender spaghetti. This easy dinner is full of impressive flavor, but comes together in no time. Here's how to make our creamy bacon pasta bake.

1 hr 10 min total 10 min prep 1 hr cook 6 698 cal

Instructions

Tap a step to mark it done

1 Gather all ingredients.
2 Preheat oven to 475 degrees F (245 degrees C). Scatter bacon evenly over the bottom of a 13-x-9-inch baking dish. Bake in the preheated oven, stirring twice during cooking, until bacon is crispy and fat has rendered, 20 to 25 minutes. Remove from the oven and transfer bacon to a small paper-towel-lined plate and set aside. Reduce oven temperature to 425 degrees F (220 degrees C).
3 Remove all but 2 tablespoons of the bacon fat from the baking dish. Add onion, tomato paste, and crushed red pepper to reserved hot bacon fat in the baking dish and stir until onion is well coated in tomato paste.
4 Add chicken broth, cream, wine, salt, 3/4 cup of the Parmigiano-Reggiano, and stir to combine. Spread spaghetti into broth mixture and bake at 425 degrees F (220 degrees C), uncovered, stirring every 8 to 10 minutes, until spaghetti is tender, has absorbed most of the sauce, and the sauce has thickened, 40 to 45 minutes.
5 Remove and top with 1/4 cup of the reserved bacon, remaining 1/4 cup Parmigiano-Reggiano and parsley.
6 Serve immediately, garnishing each serving with more reserved bacon, as desired. Recipe developed by Marianne Williams