Creamy Pasta with Bacon Recipe
- 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
- 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.
Test Kitchen Tip
3/4 cup: 474 calories, 33g fat (17g saturated fat), 202mg cholesterol, 440mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 15g protein.
Reviews for Creamy Pasta with Bacon
"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."
"This was absolutely disgusting. There was no flavor at all. I spit out my second bite. We had to order Chinese. Very disappointing"
"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."
"I made the sauce with milk, instead of cream, and I omitted the eggs. It was creamy and delightfully delicious."
"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!"
"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."
"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!"