Creamy Bacon Cheese Pasta (Print Version)
Decadent pasta baked with bacon, creamy cheeses, and garlic for satisfying flavor in every bite.
# Ingredients:
→ Pasta
01 -
450 grams uncooked spaghetti
→ Sauce
02 -
15 millilitres olive oil
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
830 millilitres whole milk
06 -
300 grams cream of chicken soup
07 -
225 grams cream cheese, softened
08 -
1 teaspoon salt
09 -
0.5 teaspoon ground black pepper
→ Topping
10 -
100 grams grated mozzarella cheese
11 -
100 grams grated cheddar cheese
12 -
75 grams bacon, cooked and crumbled
13 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
Bring a large pot of salted water to a boil. Cook spaghetti until just al dente according to package instructions. Drain and rinse under cold water. Set aside.
03 -
In a large pot over medium-high heat, add olive oil. When hot, add chopped onion and sauté until softened. Stir in minced garlic and cook for an additional minute until fragrant.
04 -
Reduce heat to medium. Pour in milk, add softened cream cheese and cream of chicken soup. Season with salt and black pepper. Stir continuously until the cream cheese is fully melted and the sauce is smooth.
05 -
Add cooked spaghetti to the sauce and toss gently to coat all noodles evenly.
06 -
Transfer the coated pasta into a large baking dish. Evenly sprinkle grated mozzarella, cheddar, and crumbled bacon over the top.
07 -
Cover the baking dish with aluminium foil and bake for 20 minutes.
08 -
Remove foil and bake for an additional 10 minutes. In the last 5 minutes, switch to broil setting to achieve a golden topping; monitor closely to avoid burning.
09 -
Remove from the oven, let it cool briefly, and garnish with chopped fresh parsley before serving warm.
# Notes:
01 -
Softening the cream cheese allows for easier blending into the sauce, ensuring a smooth consistency.
02 -
Broiling in the final minutes creates a crisp, golden cheese crust.