Go Back
Print Recipe

Skillet Bacon Alfredo

Ingredients

  • 4 slices thick-sliced bacon coarsely chopped
  • 2 cloves garlic minced
  • 8 ounces dried rigatoni pasta
  • 1 14 ½ ounce can chicken broth
  • 1 cup water
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup peas frozen or canned
  • ¼ cup whipping cream
  • ¼ cup grated Parmesan cheese 1 ounce plus more for garnishing
  • Crumbled crisp-cooked bacon (optional)

Instructions

  • In a large deep skillet cook the 4 slices bacon until crisp.
  • Remove bacon and set aside.
  • Stir in garlic; cook and stir for 30 seconds more.
  • Stir in pasta, broth, the water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until pasta is tender, stirring once.
  • Stir in peas, whipping cream, and Parmesan cheese.
  • Cook and stir about 2 minutes more or until heated through.
  • Add bacon.
  • Serve immediately. If desired, top with more crumbled bacon and more cheese.

Notes

I slice my bacon into pieces before frying it.
Adapted from Better Homes and Gardens