Cream Pasta
Cream pasta starts by crisping bacon in butter, then sauteing diced onion and garlic in the rendered fat before adding heavy cream and milk to simmer for five minutes into a smooth sauce. The heavy cream provides rich body while the milk lightens it so the sauce coats the pasta without feeling heavy. Tossing the cooked pasta directly in the sauce and stirring in grated Parmesan cheese adds umami depth and a salty edge. Adding two to three tablespoons of starchy pasta water helps the sauce emulsify and cling to each strand evenly. The finished dish layers the smoky salt of bacon, the mild richness of cream, and the aged sharpness of Parmesan.
Adjust Servings
Instructions
- 1
Cook pasta according to package directions.
- 2
Melt butter in a pan and cook bacon until crispy.
- 3
Add diced onion and garlic, saute until translucent.
- 4
Add heavy cream and milk, simmer on low for 5 minutes.
- 5
Add cooked pasta and toss with the sauce.
- 6
Stir in parmesan cheese, season with salt and pepper, and serve.
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