Baked Creamy Bacon Spaghetti

Name: Baked Creamy Bacon Spaghetti
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Italian, American
Ingredients: 3 cups Chicken Broth; 1 tbsp Fresh Parsley; 2 cups Heavy Cream; 4 oz Parmigiano Reggiano Cheese; 0.5 tsp Red Pepper Flakes; 1 tbsp Salt; 1 lb Spaghetti; 8 oz Thick-Cut Bacon; 0.25 cup Tomato Paste; 0.5 cup White Wine; 8 oz Yellow Onion

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Sugar-Free Comfort-Food

Baked Creamy Bacon Spaghetti layers crisp, smoky bacon with a rich tomato-cream sauce that clings to every strand of pasta. Parmigiano-Reggiano adds a nutty finish while the broth, wine, and cream bake into a silky, comforting sauce. Serve this cozy pasta bake for an inviting weeknight dinner or a casual gathering with friends.

Prep10 mins
Cook1 hr
Serves6
DifficultyMedium

1

Assemble all the ingredients.
2

Preheat the oven to 475 degrees F (245 degrees C). Evenly distribute the bacon over the bottom of a 13-x-9-inch baking dish. Bake in the preheated oven, stirring twice during cooking, until the bacon is crispy and the fat has rendered, 20 to 25 minutes. Take it out of the oven, transfer the bacon to a small paper-towel-lined plate, and set aside. Lower the oven temperature to 425 degrees F (220 degrees C).
3

Pour off all but 2 tablespoons of the bacon fat from the baking dish. Add the onion, tomato paste, and crushed red pepper to the reserved hot bacon fat in the baking dish and stir until the onion is well coated with the tomato paste.
4

Add the chicken broth, cream, wine, salt, and 3/4 cup of the Parmigiano-Reggiano, and stir to combine. Spread the spaghetti into the broth mixture and bake at 425 degrees F (220 degrees C), uncovered, stirring every 8 to 10 minutes, until the spaghetti is tender, has absorbed most of the sauce, and the sauce has thickened, 40 to 45 minutes.
5

Remove and top with 1/4 cup of the reserved bacon, the remaining 1/4 cup Parmigiano-Reggiano, and the parsley.
6

Serve right away, garnishing each serving with more reserved bacon, if desired. Recipe developed by Marianne Williams.