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

Creamy Pasta with Bacon Recipe

Read Reviews
3.5 9 13
Publisher Photo
"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 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

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

Reviews for Creamy Pasta with Bacon

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
DWare5883 User ID: 5884353 247644
Reviewed Apr. 29, 2016

"I guess I have to second some of the other reviews on here. The flavor wasn't that bad, but it wasn't creamy at all. It ended up being thick and sticking to the noodles. I thought maybe I did something wrong but it seems others had a similar problem."

ajkandy User ID: 8578031 235208
Reviewed Oct. 18, 2015 Edited Oct. 20, 2015

"This is a take on a carbonara sauce -- However, if you make it as per the instructions, the eggs will cook and bind with the flour and cheese, and you'll end up with thick, cheesy pancake batter instead of a light, slightly eggy and creamy pasta sauce. First thing - ditch the flour, you don't need it. Second thing - cut down the parmesan cheese to half, or less. What you need is a bit of umami zing from the cheese, you're not making a fondue. Third - separate the eggs and use only the yolks; don't add them until right before serving. Best to let the pasta and the rest of the sauce cool slightly (in a serving bowl), then add the egg yolks and toss to coat lightly - you don't want the proteins in the egg yolk to bind and turn hard, you want to keep it a bit runny. For a serving variation, put the raw yolk right on top of the noodles, and twirl it into the pasta as you eat."

pajamaangel User ID: 1603339 217007
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"

tigger2u44 User ID: 149975 125982
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."

ctmom05 User ID: 981118 167643
Reviewed Nov. 7, 2011

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

valanddansmith User ID: 988113 101026
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!"

grensrud User ID: 4501110 183288
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."

davebrooke05 User ID: 1364808 182957
Reviewed Sep. 11, 2009

"I love this recipe, I've never used refriderated pasta before, but I'm sold, it is so much better plus the sauce is so good. I put a lot more parmasean in it for extra cheesiness and added peas and its tasted like the best fettucine I've had at a restaurant a while back(unfortantly it closed about ten years ago-Gambuchi). seems like restaurants cant make a good fetticine anymore. so skip the expensive meal and make this one at home. Yummy!"

kalebsmomy User ID: 1152085 184777
Reviewed Aug. 5, 2009

"why do you need 3 eggs? I doubled this recipe & it didn't turn out well with 6 eggs. Please help."

Loading Image