Tomato, Bacon and Cream Pasta

Whip up a creamy batch of Tomato, Bacon and Cream Pasta for dinner tonight. It’s a quick and easy recipe that everyone loves.


This pasta is a step out of the ordinary for me.

It’s rare that I make a pound of pasta for the four of us. Usually I am a half-pound-serves-four girl, but when I was making this, I decided to indulge. Good thing I did. The kids went crazy for this pasta, each having a second helping (which means they ate one adult-portion, instead of their half portion that I scooped out).

Generally, I don’t make cream pastas either. But the carton of heavy cream was staring me down, and I wanted to use it. I wanted something rich and creamy for dinner. This totally fit the bill (without being obnoxiously bad — yes, it has bacon and cream, but not an overt amount of either).

It’s not the healthiest dinner you can have, but sometimes having something that just hits the spot is just fine. Of course, this isn’t an every night thing … but once in a while? No biggie, I think.

Just try it. It’s delicious.

What do you think? Is indulging in a pasta like this okay once in a while?

Tomato, Bacon and Cream Pasta
Serves: serves 4
  • 4 ounces bacon, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (do NOT drain)
  • 1 cup pasta water
  • ⅓ cup heavy cream
  • 1 lb pasta, cooked (I used rotini)
  • freshly grated parmesan
  1. In a large, deep skillet, cook the bacon over medium heat until just about crisp. Add the garlic and cook, stirring, for one minute. Add the tomatoes and pasta water to the skillet and stir to combine. Allow to cook (uncovered) for 5-6 minutes, until the liquid reduces by half.
  2. Stir the heavy cream into the skillet and allow to cook, uncovered, until it reduces to a sauce consistency (3-4 minutes).
  3. Toss the sauce with the pasta. Serve immediately, topped with freshly grated parmesan.

_MG_2481P.S.: I should mention that I made this with Muir Glen’s Reserve Tomatoes. They were kind enough to send me some a few months back, and they are incredible. But any good quality, not-too-acidic tomato will work fine in this recipe.

P.P.S.: The free tomatoes didn’t influence my writing of this post. I just really liked the sweet, low-acid tomatoes. Oh, and I write for several General Mills’ sites too. But that has no bearing on this either.


  1. says

    Oh that sounds wonderful Sarah. I think this will be our Saturday evening meal with a nice salad.

    And I think it’s OK to indulge in a rich pasta dish every once in a while. When you know you allow yourself an occasional indulgence, it makes it easier to be good the rest of the time.

  2. Beverly says

    I agree with your once-in-a-while philosophy. I just made chocolate chip scones for breakfast–back to oatmeal tomorrow:-)

  3. says

    This looks delicious! I usually do a half pound for the four of us as well, but there is one pasta dish that MUST use the full pound otherwise my family would disown me. 😉

  4. says

    We had a creamy pasta dinner last night too! But I totally cheat and use skim milk instead of cream. I use the starchy pasta water to thicken it up.

  5. says

    Sounds like a great dish… and I see no reason not to indulge once in awhile… it keeps us happy and not as likely to binge for a whole week if we haven’t fed our cravings.

  6. says

    This looks delightful! I am always looking for meals my kids will eat and I think this may fit the bill as they like all of the components. I am going to give it a try.

  7. says

    I absolutely think things like this are okay now and then. Especially as I gain better control of my portions, I like that my kids can love a meal — and so can I!

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