25 Delicious Bacon and Pasta Recipes for Every Occasion

Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, bacon and pasta are the ultimate comfort food duo that never disappoints. From creamy carbonara to zesty one-pan wonders, we’ve gathered 25 mouthwatering recipes perfect for any occasion. Get ready to discover your new favorite dish—these irresistible combinations will have everyone asking for seconds!

Creamy Bacon Carbonara

Mmm, imagine a dish so gloriously indulgent it makes your sweatpants feel like formalwear—that’s the magic of this creamy bacon carbonara. Forget fancy techniques; this is pure comfort food wizardry that turns basic ingredients into a silky, soul-warming masterpiece. Let’s get cooking before your stomach stages a full-blown protest.

Ingredients

Spaghetti – 8 oz
Bacon – 6 slices
Eggs – 2 large
Parmesan cheese – ¾ cup, grated
Heavy cream – ½ cup
Garlic – 2 cloves, minced
Black pepper – 1 tsp
Salt – ½ tsp

Instructions

1. Fill a large pot with 4 quarts of water, add ½ tsp salt, and bring to a rolling boil over high heat. 2. Add 8 oz spaghetti to the boiling water and cook for 9-11 minutes until al dente (tip: reserve ½ cup pasta water before draining for later use). 3. While pasta cooks, chop 6 bacon slices into ½-inch pieces. 4. Cook bacon in a large skillet over medium heat for 6-8 minutes until crispy, stirring occasionally. 5. Remove bacon with a slotted spoon, leaving 2 tbsp bacon fat in the skillet. 6. Add 2 minced garlic cloves to the skillet and cook for 1 minute until fragrant. 7. In a medium bowl, whisk 2 eggs, ¾ cup grated Parmesan, ½ cup heavy cream, and 1 tsp black pepper until smooth (tip: temper the eggs by slowly adding a spoonful of hot pasta water to prevent scrambling). 8. Drain cooked spaghetti and immediately add to the skillet with garlic and bacon fat. 9. Remove skillet from heat and quickly pour egg mixture over pasta, tossing continuously for 1 minute until sauce thickens. 10. If sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached (tip: the residual heat will cook the eggs safely while creating a velvety sauce). 11. Stir in crispy bacon and serve immediately. Look at that gorgeous glossy sauce clinging to every strand of pasta like edible silk! The creamy Parmesan base gets a salty punch from the bacon, while black pepper adds just enough zing to cut through the richness. Try topping with extra Parmesan and serving alongside garlic bread for the ultimate carb-on-carb celebration.

Spicy Bacon Arrabbiata

Mmm, get ready to meet the pasta dish that’s basically your favorite comfort food after three shots of espresso—Spicy Bacon Arrabbiata! This fiery, bacon-kissed marvel turns a simple weeknight dinner into a flavor explosion that’ll have you side-eyeing bland marinara forever. Consider this your official invitation to upgrade your noodle game with a kick.

Ingredients

Bacon – 6 slices
Garlic – 3 cloves
Crushed red pepper flakes – 1 tsp
Canned crushed tomatoes – 28 oz
Salt – 1 tsp
Penne pasta – 12 oz
Fresh basil – ¼ cup

Instructions

1. Place 6 bacon slices in a large, cold skillet, then turn heat to medium.
2. Cook bacon for 8–10 minutes, flipping halfway, until crispy and fat renders.
3. Transfer bacon to a paper towel-lined plate, leaving 2 tbsp bacon fat in skillet.
4. Finely mince 3 garlic cloves and add to skillet with 1 tsp crushed red pepper flakes.
5. Sauté garlic and red pepper flakes for 1 minute over medium heat until fragrant—don’t let garlic brown.
6. Pour in 28 oz canned crushed tomatoes and 1 tsp salt, stirring to combine.
7. Simmer sauce uncovered for 20 minutes over low heat, stirring occasionally, until slightly thickened.
8. While sauce simmers, bring a large pot of salted water to a rolling boil.
9. Add 12 oz penne pasta to boiling water and cook for 9–11 minutes until al dente.
10. Drain pasta, reserving ½ cup pasta water.
11. Crumble cooked bacon into the simmering sauce.
12. Stir drained pasta into sauce, adding reserved pasta water 2 tbsp at a time if needed to loosen.
13. Chop ¼ cup fresh basil and fold into pasta just before serving.
14. Divide pasta among bowls and serve immediately.

Heads up, this dish delivers a saucy, clingy texture that hugs every noodle, with smoky bacon balancing the chili heat. Try topping it with a fried egg for a decadent twist, or scoop it over garlic bread to soak up every last drop. It’s the kind of bold, unapologetic flavor that turns Tuesday dinner into a standing ovation.

Bacon Alfredo with Fettuccine

Every now and then, you need a meal that whispers sweet nothings to your soul while shouting “YOLO” to your arteries. This bacon alfredo with fettuccine is that gloriously indulgent dinner—creamy, dreamy, and packed with enough porky goodness to make any Tuesday feel like a celebration.

Ingredients

• Fettuccine – 8 oz
• Bacon – 6 slices
• Heavy cream – 1 cup
• Unsalted butter – 4 tbsp
• Parmesan cheese – ¾ cup, grated
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, chop the bacon into ½-inch pieces.
4. Cook the bacon in a large skillet over medium heat for 8–10 minutes until crisp, stirring frequently.
5. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 1 tablespoon of bacon fat in the skillet.
6. Add the unsalted butter to the skillet with the bacon fat and melt over medium heat.
7. Sauté the minced garlic in the butter for 1 minute until fragrant but not browned.
8. Pour the heavy cream into the skillet and bring to a gentle simmer over medium heat.
9. Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 3 minutes.
10. Season the sauce with salt and black pepper, then stir in the cooked bacon.
11. Drain the cooked fettuccine and immediately add it to the skillet with the sauce.
12. Toss the pasta and sauce together over low heat for 1 minute until evenly coated.

Unbelievably creamy with salty bacon bits that pop in every bite, this dish delivers pure comfort in under 20 minutes. Serve it straight from the skillet for maximum drama, or garnish with extra Parmesan and a crack of black pepper to impress your inner food critic.

Bacon and Spinach Pasta Toss

Tired of those same-old pasta recipes that leave you snoozing before the water even boils? This bacon and spinach pasta toss is here to jolt your taste buds awake with crispy, salty goodness and a pop of green that’ll make your plate look as lively as your appetite. It’s the kind of quick-fix dinner that feels fancy without the fuss—perfect for when you’re craving comfort but short on time.

Ingredients

Pasta – 8 oz
Bacon – 6 slices
Garlic – 2 cloves
Spinach – 4 cups
Heavy cream – ½ cup
Parmesan cheese – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz of pasta to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente.
3. While the pasta cooks, chop 6 slices of bacon into ½-inch pieces.
4. Cook the bacon in a large skillet over medium heat for 6–8 minutes, stirring frequently, until crispy and golden brown.
5. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon drippings in the skillet.
6. Mince 2 cloves of garlic and add them to the skillet, sautéing for 30–45 seconds until fragrant but not browned.
7. Pour ½ cup of heavy cream into the skillet, stirring constantly to combine with the drippings.
8. Add 4 cups of spinach to the skillet, stirring until it wilts, about 1–2 minutes.
9. Drain the cooked pasta and add it directly to the skillet, tossing to coat evenly with the sauce.
10. Sprinkle in ¼ cup of Parmesan cheese, ½ tsp of salt, and ¼ tsp of black pepper, stirring until the cheese melts and the sauce thickens slightly.
11. Fold in the reserved crispy bacon, mixing gently to distribute it throughout the pasta.
12. Remove the skillet from the heat and let it rest for 1 minute to allow the flavors to meld. Here’s how it turns out: the creamy sauce clings to every noodle, while the crispy bacon adds a salty crunch that contrasts beautifully with the tender spinach. For a fun twist, serve it in shallow bowls with an extra sprinkle of Parmesan and a side of garlic bread to scoop up every last bit of that rich, savory goodness.

Baked Mac and Cheese with Bacon

Nothing says comfort like a bubbling dish of mac and cheese, especially when it’s loaded with crispy bacon that makes you forget all your troubles. This baked version is the ultimate cozy food upgrade, turning a simple pasta dish into a cheesy, bacon-y masterpiece that’ll have everyone fighting for the corner piece. Let’s dive into this ridiculously delicious creation that’s basically a hug in food form.

Ingredients

• Elbow macaroni – 8 oz
• Bacon – 6 slices
• Butter – ¼ cup
• Flour – ¼ cup
• Milk – 2 cups
• Shredded cheddar cheese – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni to the boiling water and cook for exactly 7 minutes until al dente.
4. Drain the pasta immediately in a colander—don’t rinse it, as the starch helps the cheese sauce cling better.
5. While the pasta cooks, chop the bacon into ½-inch pieces.
6. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy and browned.
7. Transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the skillet.
8. Melt the butter in the same skillet with the bacon grease over medium heat.
9. Whisk in the flour and cook for 1 minute until bubbly and golden to make a roux.
10. Gradually pour in the milk, whisking constantly to prevent lumps from forming.
11. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
12. Remove the skillet from heat and stir in the shredded cheddar cheese until fully melted and smooth.
13. Season the cheese sauce with salt and black pepper, stirring to combine.
14. Add the cooked elbow macaroni and crispy bacon to the cheese sauce, mixing until everything is evenly coated.
15. Pour the mac and cheese mixture into the prepared baking dish, spreading it into an even layer.
16. Bake at 375°F for 20-25 minutes until the top is golden and the edges are bubbly.
17. Let it rest for 5 minutes before serving to allow the cheese sauce to set slightly.

Perfectly creamy with a golden, slightly crisp top, this mac and cheese delivers a smoky bacon punch in every bite. Serve it straight from the dish for maximum comfort, or pair it with a simple green salad to cut through the richness. Either way, it’s guaranteed to disappear faster than you can say “more bacon, please!”

Pasta Primavera with Crispy Bacon

Picture this: you’ve got vegetables playing hide-and-seek in a creamy pasta paradise, with crispy bacon crashing the party like the life of the culinary ball. This isn’t just pasta—it’s a veggie-packed fiesta that’ll make your taste buds do a happy dance while bacon provides the irresistible crunch. Who said eating your greens couldn’t be this delightfully mischievous?

Ingredients

• Pasta – 8 oz
• Bacon – 6 slices
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup
• Broccoli florets – 1 cup
• Cherry tomatoes – 1 cup
• Garlic – 2 cloves
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta to the boiling water and cook for 9 minutes exactly, stirring occasionally to prevent sticking.
3. While pasta cooks, chop bacon into ½-inch pieces using kitchen shears for easier cutting.
4. Heat a large skillet over medium-high heat and cook bacon until crispy, about 6-8 minutes, stirring frequently.
5. Remove bacon from skillet with a slotted spoon, leaving 1 tablespoon of bacon fat in the pan.
6. Add olive oil to the bacon fat in the skillet and reduce heat to medium.
7. Mince garlic cloves and add to the skillet, cooking for 1 minute until fragrant but not browned.
8. Chop broccoli florets into bite-sized pieces and halve cherry tomatoes.
9. Add broccoli and tomatoes to the skillet, cooking for 4 minutes until broccoli is bright green and slightly tender.
10. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
11. Grate Parmesan cheese using the fine side of a box grater for better melting.
12. Add grated Parmesan to the cream sauce, stirring continuously until smooth and thickened, about 2 minutes.
13. Drain cooked pasta thoroughly, reserving ¼ cup of pasta water.
14. Add drained pasta to the cream sauce along with 2 tablespoons of reserved pasta water.
15. Toss pasta and sauce together until evenly coated, adding more pasta water if needed for consistency.
16. Stir in crispy bacon, salt, and black pepper, mixing thoroughly.
17. Serve immediately while hot.

You’ll love how the creamy sauce clings to every noodle while the bacon adds that irresistible salty crunch. The broccoli stays perfectly crisp-tender against the burst of sweet tomatoes—it’s a texture party in every forkful. Yes, this dish shines brightest when served straight from the skillet with extra Parmesan snowing down from above.

BLT Pasta Salad with Bacon

Get ready to meet the salad that stole bacon’s heart and ran away with pasta! This BLT Pasta Salad is basically a summer blockbuster in bowl form—explosive flavor, dramatic textures, and a guaranteed happy ending for your taste buds. It’s the potluck hero you never knew you needed, turning ordinary ingredients into extraordinary deliciousness with minimal effort and maximum wow factor.

Ingredients

Pasta – 1 lb
Bacon – 8 slices
Cherry tomatoes – 2 cups
Romaine lettuce – 4 cups
Mayonnaise – ¾ cup
Lemon juice – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 1 lb pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain pasta in a colander and rinse with cold water until completely cool to stop the cooking process.
5. Arrange 8 bacon slices in a single layer on a baking sheet lined with aluminum foil.
6. Bake bacon at 400°F for 18-20 minutes until crispy and deep golden brown.
7. Transfer bacon to a paper towel-lined plate to drain excess grease.
8. Crumble cooled bacon into ½-inch pieces using your hands.
9. Cut 2 cups cherry tomatoes in half using a sharp knife.
10. Chop 4 cups romaine lettuce into bite-sized pieces, about 1-inch squares.
11. Whisk together ¾ cup mayonnaise, 2 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper in a large mixing bowl until smooth and fully combined.
12. Add cooled pasta to the dressing bowl and toss until every piece is evenly coated.
13. Gently fold in crumbled bacon, halved cherry tomatoes, and chopped romaine lettuce until just combined.
14. Chill the salad in the refrigerator for 30 minutes to allow flavors to meld.
15. Give the salad one final gentle toss before serving. What makes this salad truly magical is how the creamy dressing clings to every noodle while the bacon stays satisfyingly crisp against the fresh crunch of lettuce. The cherry tomatoes burst with juicy sweetness that cuts through the richness, making this perfect for stuffing into hollowed-out tomatoes or serving alongside grilled chicken for a complete meal that’ll have everyone asking for seconds.

Garlic Parmesan Bacon Pasta

A pasta dish so dangerously delicious, it should probably come with a warning label and a side of breath mints. Garlic Parmesan Bacon Pasta is the culinary equivalent of that friend who shows up unannounced with pizza and gossip—utterly irresistible and guaranteed to make your Tuesday feel like a Friday night celebration.

Ingredients

• Bacon – 8 slices
• Heavy cream – 1 cup
• Parmesan cheese – ¾ cup, grated
• Garlic – 4 cloves, minced
• Pasta – 12 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place 8 bacon slices in a cold skillet and turn heat to medium.
2. Cook bacon for 8-10 minutes, flipping every 2 minutes, until crispy and browned.
3. Transfer bacon to paper towels using tongs, reserving 2 tablespoons of bacon grease in the skillet.
4. Bring a large pot of salted water to a rolling boil over high heat.
5. Add 12 oz pasta to boiling water and cook for 9 minutes exactly (tip: set a timer for perfectly al dente texture).
6. While pasta cooks, add 4 minced garlic cloves to the bacon grease and sauté for 1 minute until fragrant.
7. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer over medium heat.
8. Whisk in ¾ cup grated Parmesan cheese until the sauce becomes smooth and slightly thickened.
9. Crumble the cooked bacon and stir half into the sauce along with ½ tsp salt and ¼ tsp black pepper.
10. Drain the cooked pasta, reserving ½ cup of pasta water.
11. Add drained pasta to the sauce, tossing to coat thoroughly (tip: the starchy pasta water helps the sauce cling beautifully).
12. If the sauce seems too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
13. Remove from heat and let rest for 2 minutes before serving (tip: this allows flavors to meld and sauce to thicken slightly).

Rich, creamy, and unapologetically indulgent, this pasta delivers crispy bacon bits in every forkful against a velvety garlic-Parmesan backdrop. The al dente noodles provide the perfect textural contrast to the luxurious sauce. Serve it in shallow bowls with extra cracked pepper and Parmesan for maximum comfort food impact.

One-Pot Bacon and Pea Pasta

Zesty, zippy, and zero-dishes-to-wash—this one-pot bacon and pea pasta is basically a culinary magic trick that transforms pantry staples into pure comfort. Who knew that crispy bacon, sweet peas, and pasta could throw such a delicious party in just one pot? Get ready to ditch the sink and dive into a bowl of pure joy.

Ingredients

Bacon – 6 slices
Garlic – 3 cloves
Chicken broth – 4 cups
Heavy cream – ½ cup
Penne pasta – 12 oz
Frozen peas – 1 cup
Parmesan cheese – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Chop 6 slices of bacon into ½-inch pieces.
2. Cook bacon in a large pot over medium heat for 8–10 minutes until crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the pot.
4. Mince 3 cloves of garlic and add to the pot, cooking for 1 minute until fragrant.
5. Pour in 4 cups of chicken broth and ½ cup of heavy cream, stirring to combine.
6. Add 12 oz of penne pasta, 1 tsp salt, and ½ tsp black pepper to the pot.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes, stirring halfway through.
8. Stir in 1 cup of frozen peas and cook for 2 more minutes until peas are heated through.
9. Remove from heat and stir in ½ cup of grated Parmesan cheese until melted.
10. Fold in the reserved crispy bacon.

Kick back and admire your masterpiece—the creamy sauce clings to every noodle, the peas pop with sweetness against the salty bacon, and the Parmesan adds a nutty finish. Serve it straight from the pot for maximum cozy vibes, or fancy it up with extra cheese and a sprinkle of fresh herbs if you’re feeling extra.

Bacon and Mushroom Penne

So, you’ve stared into your pantry and thought, “What’s cozy, quick, and makes my kitchen smell like a fancy Italian bistro?” Say hello to bacon and mushroom penne—the weeknight hero that’s here to rescue you from bland dinners and questionable takeout decisions.

Ingredients

Penne pasta – 8 oz
Bacon – 6 slices
Mushrooms – 8 oz
Heavy cream – 1 cup
Parmesan cheese – ½ cup
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Fill a large pot with water, add 1 tsp salt, and bring to a rolling boil over high heat.
2. Add 8 oz penne pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, slice 6 slices of bacon into ½-inch pieces using kitchen shears for easier handling.
4. Place bacon in a cold skillet, then turn heat to medium and cook for 8–10 minutes until crispy, stirring occasionally.
5. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving 2 tbsp bacon fat in the skillet.
6. Thinly slice 8 oz mushrooms and mince 2 cloves garlic.
7. Add mushrooms to the skillet with bacon fat and sauté over medium-high heat for 5 minutes until golden brown.
8. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn!
9. Pour 1 cup heavy cream into the skillet, bring to a gentle simmer, and cook for 3 minutes until slightly thickened.
10. Drain the cooked pasta, reserving ¼ cup pasta water.
11. Add drained pasta, crispy bacon, and ½ cup grated Parmesan to the cream sauce.
12. Toss everything together, adding reserved pasta water 1 tbsp at a time if the sauce is too thick.
13. Season with ½ tsp black pepper, then remove from heat.

Mmm, that first bite—creamy, salty, and deeply savory, with al dente penne hugging every nook of those earthy mushrooms. Serve it straight from the skillet for maximum cozy vibes, or top with extra Parmesan and pretend you’re on a Tuscan terrace.

Smoky Bacon and Tomato Pasta

Craving something that’ll make your taste buds do a happy dance? This smoky bacon and tomato pasta is here to rescue your dinner routine—it’s cozy, quick, and packed with flavor that’ll have you sneaking bites straight from the pan.

Ingredients

• Bacon – 6 slices
• Penne pasta – 8 oz
• Garlic – 2 cloves
• Canned crushed tomatoes – 1 (14.5 oz) can
• Heavy cream – ½ cup
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tip: test a piece at 9 minutes—it should have a slight bite).
3. While the pasta cooks, chop the bacon into ½-inch pieces.
4. Heat a large skillet over medium heat and add the bacon pieces.
5. Cook the bacon for 6–8 minutes, stirring occasionally, until crispy and browned.
6. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon fat in the skillet.
7. Mince the garlic cloves and add them to the skillet with the bacon fat.
8. Cook the garlic for 30–45 seconds, stirring constantly, until fragrant but not browned (tip: watch closely—burnt garlic turns bitter).
9. Pour the canned crushed tomatoes into the skillet and stir to combine.
10. Add the smoked paprika, salt, and black pepper to the tomato mixture.
11. Simmer the sauce over medium-low heat for 5–7 minutes, stirring occasionally, until slightly thickened.
12. Stir in the heavy cream and cook for 2 more minutes until the sauce is creamy and unified.
13. Drain the cooked pasta and add it directly to the skillet with the sauce.
14. Toss the pasta and sauce together until evenly coated.
15. Fold in the crispy bacon and chopped parsley (tip: reserve a little bacon for garnish if you’re feeling fancy).

Perfectly al dente pasta cradles that velvety, smoky tomato sauce, while crispy bacon bits add a salty crunch in every forkful. Try serving it with a sprinkle of extra parsley and a side of garlic bread for dipping—because why should the sauce have all the fun?

Bacon and Broccoli Ziti Bake

Let’s be real—some days call for a pasta bake that hugs your soul tighter than your favorite sweatpants. This Bacon and Broccoli Ziti Bake is here to deliver that cozy, cheesy embrace without any fuss, because who has time for complicated when comfort is on the line? It’s the kind of dish that turns a hectic Tuesday into a mini-celebration, no RSVP required.

Ingredients

Ziti pasta – 1 lb
Bacon – 8 slices
Broccoli florets – 2 cups
Heavy cream – 1 cup
Shredded cheddar cheese – 2 cups
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the ziti pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. While the pasta cooks, chop the bacon into ½-inch pieces.
5. Cook the bacon in a skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate to drain excess grease.
6. Drain the pasta in a colander and return it to the pot.
7. Add the broccoli florets, heavy cream, shredded cheddar cheese, garlic powder, salt, and black pepper to the pot with the pasta.
8. Stir all ingredients until the cheese melts and the broccoli is evenly distributed, about 2 minutes over low heat.
9. Fold in the cooked bacon, reserving 2 tablespoons for topping.
10. Transfer the mixture to the prepared baking dish and spread it into an even layer.
11. Sprinkle the reserved bacon over the top.
12. Bake for 20–25 minutes until the edges are bubbly and the top is lightly golden.
13. Let the bake rest for 5 minutes before serving to allow the sauce to thicken. Buttery, bubbly, and unapologetically indulgent, this bake boasts a creamy interior that clings to every noodle, with crispy bacon adding a salty crunch in every bite. Serve it straight from the dish with a side of garlic bread for dipping, or pack the leftovers for a lunch that’ll make your coworkers genuinely jealous.

Conclusion

Unleash your inner chef with these 25 bacon and pasta recipes perfect for any occasion! From quick weeknight dinners to impressive party dishes, there’s something for everyone. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this delicious roundup on Pinterest for your fellow food lovers to enjoy!