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Creamy Pasta with Bacon Recipe
Creamy Pasta with Bacon Recipe photo by Taste of Home

Creamy Pasta with Bacon Recipe

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"My son loves bacon, so this side is a hit with him. Sometimes I even add chicken to make it a main dish." - Kim Uhrich, Cabot, Arkansas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 package (9 ounces) refrigerated linguine
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups heavy whipping cream
  • 3 eggs, lightly beaten
  • 8 cooked bacon strips, chopped
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

3/4 cup equals 474 calories, 33 g fat (17 g saturated fat), 202 mg cholesterol, 440 mg sodium, 29 g carbohydrate, 2 g fiber, 15 g protein.


  1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
  2. In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  3. Drain linguine; add to the pan. Stir in bacon and cheese; heat through. Yield: 6 servings.
Originally published as Creamy Pasta with Bacon in Taste of Home Annual Recipes Annual 2010, p29

Nutritional Facts

3/4 cup equals 474 calories, 33 g fat (17 g saturated fat), 202 mg cholesterol, 440 mg sodium, 29 g carbohydrate, 2 g fiber, 15 g protein.

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Reviewed Jan. 5, 2015

"This was absolutely disgusting. There was no flavor at all. I spit out my second bite. We had to order Chinese. Very disappointing"

Reviewed Sep. 28, 2014

"I made the dish by following the recipe. I was disappointed in it. The dish was bland. There was not the bacon flavor that I expected. There was no flavor that stood out. I will not make this again."

Reviewed Nov. 7, 2011

"I made the sauce with milk, instead of cream, and I omitted the eggs. It was creamy and delightfully delicious."

Reviewed Aug. 11, 2010

"This is a lot like spaghetti carbonara which I absolutely love... I used a 16 oz. box of spaghetti - next time, I will use bite sized pasta (i.e. penne or farfalle) because I found the noodles really hard to toss with the very thick sauce... Which, speaking of the sauce, I'm not sure if flour is really even that necessary in this recipe... I may try it without next time. Oh, and it may be salty enough for some, but I had to add some to my taste, and some freshly ground black pepper. Overall, I could have eaten several portions of this last night!! I served bruschetta/Italian bread with it for a very satisfying meal!"

Reviewed Oct. 29, 2009

"The sauce is awful, it turned out very clumpy and had a strong egg taste and odor. Maybe I did something wrong but the finished product looked nothing like the photo and tasted horrible. I won't be making this again."

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