Chipotle Bacon Alfredo
You can never go wrong with crispy bacon and creamy pasta. The only thing that makes this pasta even better is that it's easy to throw together in just 20 minutes. It's perfect as is, or add shrimp or chicken for extra protein.
Servings: 4 servings
Ingredients
- 1 lb. mafaldine pasta or pasta of choice
- 1 medium yellow onion
- 3 cloves garlic minced
- 1 small bunch curly parsley minced (stems removed)
- 1 pack bacon, diced
- 1 1/3 cup half and half
- 1 cup sour cream
- 1 7oz can chipotles in adobo
- 1 tablespoon chicken bouillon
- 1/2 tsp each: salt and pepper or to taste to taste
- 1/2 cup reserved pasta water
- 1/3 cup parmesan grated
- 1/2 cup shredded mexican cheese
Instructions
- Add bacon chunks into a large skillet, heat to medium low. Cook until crispy.
- While bacon cooks, prepare the sauce in a blender or food processor: half and half, sour cream, chipotles, bouillon, and salt and pepper. Blend until smooth, adding a splash more half and half if needed.
- Boil pasta to al dente according to package instructions.
- Set aside crispy bacon and discard most of the excess oil, leaving just 2 tablespoons in the pan. Add onion and garlic, sautéing until fragrant. Then add parsley and continue to cook 1-2 minutes, stirring frequently.
- Pour in the sauce, tossing with the onion mixture. Add in the parmesan cheese and shredded cheese, stir until melted through. Add noodles directly into the sauce pan along with 1/2 cup pasta water. Toss everything to coat, then add in most the bacon and fold until incorporated. Serve immediately, topping with leftover bacon.