Bacon and Basil Pesto Rigatoni

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Let’s be real, adding bacon to anything is going to kick it up to the next level! This bacon and basil pesto rigatoni will give you all the comforting warm belly feels. The creamy sauce combined with basil pesto and bacon is a perfect combination. 

NOW YOU’RE A PRO… MAKING FRESH BASIL PESTO

This recipe will show you how to make perfect basil pesto from scratch. Which will elevate the delicious cream sauce with bacon, parmesan and rigatoni.

INSIDE YOUR BACON AND BASIL PESTO RIGATONI

• Fresh basil; From your garden or local grocery.
• Extra virgin olive oil; Can be substituted for avocado oil or any other oil you like to use.
• Pine nuts; Find in your local grocery by the specialty nut/candy aisle.
• Shredded parmesan cheese; Fresh grated or pre-shredded is fine.
• Garlic; Fresh is best, jarred is second best.
• Bacon; Use thick cut bacon for a little bit more of a meaty bite.
• Heavy cream; Heavy cream is best, half and half is second best.
• Rigatoni; pasta shaped as a tall tube.

STEPS

1. Cook pasta in a large stock pot. Set-aside.
2. In the food processor add fresh basil, pine nuts, shredded parmesan, and garlic. Turn your food processor to high speed. slowly add in your extra virgin olive oil. By adding in the olive oil slow you can control the consistency of the basil pesto.
3. After the pesto is blended and creamy, taste it. Add a couple pinches of salt. We add salt at the end to make sure not to over salt the pesto.
4. In a large skillet on medium high heat, cook the bacon until it’s golden brown, this will take about 8 minutes. 
5. Once your bacon is golden brown, remove it from the skillet and drain off the remaining grease.
6. Using the same skillet, set the temperature to medium high heat and add butter. 
7. When the butter is melted add in heavy cream, basil pesto and pasta water.
8. Whisk the cream sauce until it is thick and has reduced by half. This will take about 10-12 minutes.
9. To the finished sauce add your bacon and pasta. Cook everything together for 5 minutes.
10. Turn off your heat and add ½ cup of parmesan cheese.
11.  Mix everything together.
12. Garnish with shaved Parmesan. Enjoy immediately!

TIPS FOR SUCCESS

• Once tight bubbles appear around the edge of the skillet, your sauce is ready.
• Try not to over cook your pasta you want it al dente’ so it has a little bit to it.
• Use quality products on this dish. Try to get a pasta with high durum wheat. I like to use DeCecco spaghetti pasta.
• Let your heavy cream come to room temperature before adding it into the skillet. This will help the sauce reduce quicker.

FREQUENTLY ASKED QUESTIONS ABOUT CREAM SAUCE

OTHER RECIPES YOU MIGHT LIKE

• 6 Ingredient Truffle Pasta
• Easy Meatball Parmesan Bake
• Creamy Sun-Dried Tomato Chicken Pasta
• Vegetable and Sausage bow Tie Pasta

VIDEO HOW TO

https://www.youtube.com/shorts/zQrfjMHVnEk

Bacon and Basil Pesto Rigatoni

Let’s be real, adding bacon to anything is going to kick it up to the next level! This bacon and pesto rigatoni will give you all the comforting warm belly feels. The creamy sauce combined with pesto and bacon is a perfect combination.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 1347 kcal

Equipment

• Stock Pot
• Skillet
• Food Processor or Blender

Ingredients

  

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For Basil Pesto

• 1 c. Fresh basil about 30 leaves
• 1/4 c. Olive oil Extra virgin
• 4 Cloves Garlic crushed
• 1/4 c. Pine Nuts
• 1/2 c. Shredded Parmesan
• Pinch of Salt

For Cream Sauce

• 1/4 c. Butter Unsalted
• 2 c. Heavy Cream room temperature
• 1/2 c. Reserved pasta water
• 1 lb. Rigatoni
• 5 Slices Thick Cut Bacon

Instructions

 

• Cook pasta in a large stock pot. Set-aside.
• In the food processor add fresh basil, pine nuts, shredded parmesan, and garlic. Turn your food processor to high speed. slowly add in your extra virgin olive oil. By adding in the olive oil slow you can control the consistency of the basil pesto.
• After the pesto is blended and creamy, taste it. Add a couple pinches of salt. We add salt at the end to make sure not to over salt the pesto.
• In a large skillet on medium high heat, cook the bacon until it’s golden brown, this will take about 8 minutes.
• Once your bacon is golden brown, remove it from the skillet and drain off the remaining grease.
• Using the same skillet, set the temperature to medium high heat and add butter.
• When the butter is melted add in heavy cream, basil pesto and pasta water.
• Whisk the cream sauce until it is thick and has reduced by half. This will take about 10-12 minutes.
• To the finished sauce add your bacon and pasta. Cook everything together for 5 minutes.
• Turn off your heat and add ½ cup of parmesan cheese.
• Mix everything together.
• Garnish with shaved Parmesan. Enjoy immediately!

Notes

You know that sauce has reduced once tight bubbles have formed around the edge of the skillet.

Nutrition

Serving: 1gCalories: 1347kcalCarbohydrates: 91gProtein: 26gFat: 99gSaturated Fat: 44gPolyunsaturated Fat: 12gMonounsaturated Fat: 35gTrans Fat: 1gCholesterol: 195mgSodium: 432mgPotassium: 546mgFiber: 4gSugar: 7gVitamin A: 2129IUVitamin C: 1mgCalcium: 110mgIron: 3mg

Keyword Quick Meal, Sauce, Spaghetti

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