Description
Creamy Cheese Pasta with Crispy Bacon
Indulge in this luscious and creamy pasta dish! Perfectly cooked pasta coated in a velvety cheese sauce, topped with crunchy bacon bits for the ultimate comfort meal.
Ingredients:
For the pasta:
12 oz (340g) radiatori or any short pasta
Salt for boiling water
For the cheese sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp Dijon mustard
Salt and black pepper to taste
For the topping:
6 strips of bacon, cooked and crumbled
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
Cook the Bacon:
In a skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
Make the Cheese Sauce:
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly to avoid lumps.
Once the sauce thickens, stir in cheddar cheese, Parmesan cheese, and Dijon mustard. Season with salt and black pepper.
Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce, stirring until fully coated.
Serve and Garnish:
Plate the pasta and sprinkle generously with crumbled bacon and a touch of freshly ground black pepper.
Enjoy:
Serve this creamy, cheesy delight immediately for the best flavor and texture. Perfect with a side of garlic bread!
Let me know if you’d like adjustments!
Step-by-Step Guide
Follow these detailed steps for a foolproof creamy pasta. First, start your bacon in a cold skillet over medium heat, rendering the fat slowly for perfect crispiness. Remove bacon and drain most of the fat, leaving about a tablespoon. Use this same skillet to make your roux: melt the butter, then whisk in the flour, cooking for a full 90 seconds to remove the raw flour taste. Slowly stream in the milk while whisking vigorously to create a smooth base. Once thickened to a coat-the-back-of-a-spoon consistency, reduce heat to low before adding your cheeses. This prevents the sauce from breaking. Finally, combine the sauce with your drained pasta directly in the warm pot, tossing thoroughly to coat every nook and cranny.
Serving Suggestions
This rich pasta pairs beautifully with contrasting textures and flavors. Serve it alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. For vegetables, try steamed broccoli or roasted asparagus. To elevate the dish for guests, garnish with extra Parmesan, fresh chopped parsley or chives, and a sprinkle of red pepper flakes for a hint of heat. A chilled, crisp white wine like Sauvignon Blanc is the perfect beverage pairing.
How-to Summary
To summarize: Cook bacon until crispy, then use a bit of the fat to create a roux with butter and flour. Whisk in milk to form a béchamel, then melt in cheddar and Parmesan cheeses off the heat. Toss the sauce with cooked pasta and top with the reserved bacon crumbles.
Frequently Asked Questions
Can I make this dish ahead of time? The sauce and pasta are best combined fresh. You can make the cheese sauce ahead and gently reheat it with a splash of milk, but combine with freshly cooked pasta just before serving to avoid a gummy texture.
What are the best cheese substitutes? For a different flavor, try Gruyère, Fontina, or Monterey Jack. For a sharper bite, use extra-sharp cheddar. Always include a melty cheese for creaminess.
How do I prevent my cheese sauce from becoming grainy? Ensure your sauce base (the béchamel) is fully thickened before removing it from the heat. Add shredded cheese off the direct heat and stir until just melted; high heat can cause cheese to seize and become grainy.
Can I use pre-cooked bacon? Yes, but for optimal flavor, warm it in a skillet to crisp it up. The rendered fat from fresh-cooked bacon adds incredible depth to the entire dish.
How can I make this recipe vegetarian? Simply omit the bacon. For a smoky flavor, add a pinch of smoked paprika to the cheese sauce or use a vegetarian bacon alternative.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Overcooking the roux: Cooking the flour-butter mixture too long can give it a nutty flavor that doesn’t suit this sauce. 2) Adding cheese to high heat: This is the primary cause of a broken, oily sauce. 3) Using pre-grated cheese: These often contain anti-caking agents that prevent smooth melting. Always grate your own cheese. 4) Rinsing the pasta after draining: This washes away the starch that helps the sauce cling to the noodles.
Conclusion
This Creamy Cheese Pasta with Crispy Bacon is the epitome of comfort food, balancing luxurious texture with savory, salty crunch. By following the detailed guide and avoiding common errors, you can create a restaurant-quality dish that is deceptively simple to make. It’s a versatile recipe that welcomes customization, making it a reliable favorite for any night of the week. Gather your ingredients and get ready to enjoy a truly satisfying meal.