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Bacon and Basil Pesto Rigatoni

5 from 6 votes

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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. 

And just like that… dinner is served!

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.
Get in my belly!

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!
Dive in and make a big splash!

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

How do I save broken cream sauce?

Place the broken sauce into a bowl. To the skillet, add 1/2 c. of heavy cream and reduce it down to 1/3 of original volume. Slowly pour in the broken sauce while whisking vigorously. Your sauce should come back to normal consistency.

What is the best way to reheat cream sauce?

Reheat cream sauce LOW and SLOW. You can even use a double boiler to reheat your cream sauce or to keep it warm. Too much heat too quickly will cause your sauce to separate.

Why did my cream sauce curdle?

If your cream sauce curdles, its because there is not enough fat content in the sauce. Using anything less than half and half like, skim milk, 1% or 2% has the tendency to curdle. It is best to use heavy cream when making a cream sauce.

OTHER RECIPES YOU MIGHT LIKE

VIDEO HOW TO

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

Overhead of rigatoni with pesto and bacon cream sauce

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 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 1347 kcal

Equipment

  • Stock Pot
  • Skillet
  • Food Processor or Blender

Ingredients
  

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
Tried this recipe?Let us know how it was!

By on May 21st, 2022

About thebuttababe

HI I'm Alex! Self-Taught Home Chef and Food Photographer. I am here to help you build confidence in the kitchen. We will always have laughs and fun along the way!

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6 thoughts on “Bacon and Basil Pesto Rigatoni”

  1. 5 stars
    Pasta is one of our most favorite things to eat! And add bacon and it is always a winner. The kids loved this one.

    Reply

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