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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.

Tomato, Bacon and Cream Pasta

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

Tomato, Bacon and Cream Pasta

Yield: 8 servings


  • 4 ounces bacon, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes, do NOT drain
  • 1 cup pasta water
  • 1/3 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.

P.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.

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