Bacon Pasta

This Bacon Pasta is a cozy, one-pan meal loaded with crispy bacon, cherry tomatoes, cheddar, garlic, and fresh basil—all tossed together for the ultimate comfort dinner.

this Recipe

You ever stare into your fridge, feeling totally uninspired, and think, What on earth am I making tonight? Yeah… that was me last week.

It was one of those chaotic evenings—work ran late, the kids were arguing over who touched whose toy, and I had zero energy to make something fancy. But, I did have a pack of bacon (because there’s always bacon, right?), some linguine that had been hanging out in the pantry way too long, and a handful of cherry tomatoes that were just starting to wrinkle.

So, I figured, why not toss it all together? I cooked the bacon, then got a little wild and let the pasta cook in the bacon drippings. No separate boiling pot—just everything mingling together in one pan. The result? Smoky, salty, cheesy perfection with sweet bursts from the tomatoes. My husband even paused mid-bite and said, “Okay…this might be better than your spaghetti carbonara.”

And just like that, Bacon Pasta became a family favorite.

Why You’ll Love This Bacon Pasta Recipe?

Listen, I know there are about a million pasta recipes out there, but this one? It hits different.

• One Pan Wonder: Less mess. More flavor. Who actually likes washing extra dishes?
• Bacon Magic: The pasta soaks up all that salty, smoky goodness while it cooks.
• Fast & Foolproof: Ready in 20 minutes—perfect for busy weeknights.
• Minimal Ingredients: Nothing fancy, just simple pantry staples doing their thing.
• Naturally Creamy: The pasta cooks in the broth, making the sauce silky without a drop of cream.

It’s a total comfort food win.

Ingredient Notes:

Let’s break this Bacon Pasta down—it’s simple, but each ingredient pulls its weight:

• Bacon: Smoked streaky bacon works best. Chop it small so every bite gets that crispy, salty magic.
• Linguine: I love linguine for this because it soaks up the sauce beautifully, but spaghetti or fettuccine? Totally fine swaps.
• Cherry Tomatoes: Juicy and sweet, they burst open as they cook, creating a light sauce.
• Cheddar Cheese: Sharp cheddar adds richness. Swap it for Parmesan if you’re feeling fancy.
• Chicken Stock Cube: Dissolves into the pasta water, adding tons of flavor while cooking.
• Garlic: Because everything is better with garlic.
• Onion: Thinly sliced so it softens and melts into the sauce.
• Chili Flakes: A tiny kick to balance the richness. Not into heat? Skip it.
• Basil: Fresh basil takes it from good to amazing.
• Oregano: Just a pinch for that Italian vibe.
• Olive Oil: Helps the sauce cling to the pasta.
• Sugar: Balances the acidity of the tomatoes.

Pro Tip: No cherry tomatoes? Toss in some sun-dried tomatoes for a richer, tangier twist.

How To Make Bacon Pasta?

I promise—this pasta is as easy as it gets.

1. Prep First (You’ll Thank Me Later):
   Boil the kettle for the stock, chop your bacon, slice the tomatoes and onion, and grate the cheddar. Trust me, this makes cooking way less stressful.
2. Crisp the Bacon:
   Heat a large, dry pan over medium heat. Add the chopped bacon and cook until crispy—about 3-5 minutes. No draining here—we want that bacon fat.
3. Add the Stock:
   Pour 700ml of boiled water into the pan and crumble in the chicken stock cube. Stir until fully dissolved.
4. Cook the Pasta Right in the Pan:
   Add the linguine straight into the pan. If it doesn’t fit, break it in half—no pasta snobs here!
5. Flavor Explosion:
   Toss in the cherry tomatoes, onion, garlic, oregano, chili flakes, half the cheddar, olive oil, sugar, and a generous grind of black pepper. Stir well and cover with a lid.
6. Simmer & Stir:
   Cook for about 5 minutes, then remove the lid and stir gently. The pasta will continue to absorb the broth while the tomatoes soften into a sauce. If it looks dry, just splash in a little more water—easy fix.
7. Finishing Touches:
   Once the pasta is perfectly cooked, remove it from heat and stir in the fresh basil and remaining cheddar. Let the cheese melt into the sauce—it’s pure magic.
8. Serve Warm:
   Plate it up, sprinkle with extra basil (because why not?), and dig in while it’s hot.

And there you have it. Cozy, cheesy, bacon-loaded goodness—all in one pan.

Storage Options:

Honestly? Leftovers are rare in my house when it comes to Bacon Pasta, but if you do manage to resist a second helping:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wouldn’t recommend it—pasta gets weird and mushy when frozen.
• Reheat: Add a splash of water before reheating on the stovetop to revive the sauce.

Variations and Substitutions:

Feeling creative? Here are some fun twists to shake things up:

• Extra Creamy: Stir in a splash of cream or a spoonful of cream cheese for a richer finish.
• Veggie Boost: Add spinach, mushrooms, or zucchini for extra greens.
• Spicy Kick: Double the chili flakes or drizzle some hot sauce on top.
• Cheese Swap: Parmesan, Pecorino, or even a smoky gouda—so many options!
• Pasta Switch: Penne, spaghetti, or even rigatoni will work just fine.

What to Serve with Bacon Pasta?

This dish absolutely shines on its own, but if you’re making a full dinner spread:

• Garlic Bread: Because carbs on carbs = happiness.
• Simple Green Salad: Something fresh to balance the richness.
• Roasted Veggies: Try asparagus, zucchini, or broccoli.
• Wine Pairing: A crisp Sauvignon Blanc or Pinot Grigio works perfectly with the smoky bacon.

Frequently Asked Questions:

Can I make this pasta ahead of time?

Yep! It tastes best fresh, but if you do make it ahead, just reheat it with a splash of water to loosen the sauce.

What if I don’t have linguine?

No worries! Spaghetti, penne, or even tagliatelle will do the trick.

Is this dish spicy?

Only slightly! The chili flakes add a gentle warmth, but you can skip them if you prefer a milder dish.

And there you have it—my Bacon Pasta recipe in all its cozy, cheesy, bacon-loaded glory. It’s fast, simple, and perfect for those nights when you want big flavor without a big mess.

If you give it a try (and you totally should), let me know how it turned out! Did you double the cheese? Add extra bacon? Drop a comment—I’d love to hear your twist on it!

Keep the Flavor Coming – Try These:

Butterfinger Balls Recipe

Cheesy Mississippi Mud Potatoes

Crock Pot Great Northern Beans

Bacon Pasta

This Bacon Pasta is a one-pan wonder made with crispy bacon, linguine, cherry tomatoes, garlic, and cheddar, finished with fresh basil for a flavorful, comforting meal. Perfect for busy weeknights when you need dinner fast and satisfying.

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2 Servings

Ingredients

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• 40 g mature cheddar cheese grated
• 125 g cherry tomatoes halved
• 1 tbsp Italian dried oregano
• 200 g linguine
• **1 chicken stock cube
• 135 g dry-cured smoked streaky bacon finely chopped
• ½ tsp chili flakes optional
• 10 g fresh basil chopped
• 2 garlic cloves peeled and finely sliced
• 1 small onion peeled and finely sliced
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp freshly ground black pepper

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Instructions

 

1. Prepare Ingredients: Boil a kettle to prepare hot water for the stock. Grate the cheddar cheese, halve the cherry tomatoes, finely chop the bacon, and slice the garlic and onion thinly for even cooking.
2. Cook the Bacon: Heat a large dry pan with a lid over medium heat. Once hot, add the chopped bacon and cook for 3-5 minutes until crispy, releasing the rendered fat.
3. Prepare the Cooking Liquid: Add 700ml of boiled water to the bacon along with the chicken stock cube. Whisk gently to dissolve the stock cube completely.
4. Add the Pasta: Once the liquid is boiling, reduce the heat to medium and add the linguine directly into the pan. If necessary, break the pasta in half to ensure it fits.
5. Incorporate Aromatics and Tomatoes: Add the halved cherry tomatoes, sliced onion, garlic, dried oregano, chili flakes, half the grated cheddar, olive oil, sugar, and black pepper. Stir to combine.
6. Cover and Simmer: Place a lid on the pan and allow the ingredients to cook together for 5 minutes, softening the vegetables and allowing the pasta to absorb the flavors.
7. Finish Cooking: Remove the lid and stir continuously for 2-3 minutes until the pasta is fully cooked and a light, creamy sauce has formed. If the sauce appears too thick, add a small amount of water to loosen it.
8. Add Basil and Cheese: Remove the pan from the heat and stir in the chopped fresh basil and the remaining cheddar cheese. Mix well until the cheese melts into the sauce.
9. Serve: Plate the pasta and garnish with additional basil and a grind of black pepper if desired. Serve immediately for best results.

Notes

To make this Bacon Pasta gluten-free, simply substitute the regular linguine with a high-quality gluten-free pasta, such as those made from brown rice or quinoa. Ensure your chicken stock cube is certified gluten-free, as some may contain traces of gluten. The cooking process remains the same, but be mindful that gluten-free pasta can become overcooked quickly, so check for doneness a minute earlier than indicated.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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