Cream sauce with garlic and bacon

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Cream sauce with garlic and bacon
JeBouffe Favorite JeBouffe Favorite


For: 2 people
Difficulty: Medium
Cost: Medium

Preparation time: 10 minutes
Cooking time: 10 minutes

Halfway between the Carbonara and Nirvana, this recipe will delight fans of creamy pasta.
The combination of bacon, garlic and cream add to the fresh scent of basil and spicy pepper to bring you to seventh heaven.

Warning: this little delight does not support attempts of lower fat versions.
Eat in moderation but rather by taking full advantage of its flavor.

This recipe can also be used as a side dish for grilled meats.

Cream sauce with garlic and bacon

clove of garlic 8
pancetta or bacon cut into small cubes 250 ml. 1 cup
cream 35% 250 ml. 1 cup
olive oil 30 ml. 2 tablespoons
grated parmesan 125 ml. 1 / 2 cup
chopped fresh basil leaves 250 ml. 1 cup
cracked black pepper 30 ml. 2 tablespoons

note: This sauce is prepared during pasta cooking.

1 – Peel, degerm and chop coarsely the garlic.
2 – Cut the pancetta / bacon into small dice.
4 – Chop coarsely the basil leaves.
5 – In a pan, fry the bacon in oil over medium heat (3-5 minutes).
6 – Remove the bacon and keep half of the oil + fatty
7 – Add the garlic and cook until golden.
8 – Stir to prevent the garlic from browning too quickly (1-2 minutes).
9 – Put the bacon in the pan.
10 – Add the cream and cook, stirring regularly.
11 – Remove from heat when cream begins to simmer
12 – Pour the hot pasta to sauce and mix well. If necessary add a little cooking water to stretch the sauce.
13 – Add the pepper and mix again.
14 – Place in a large serving platter and top with basil.
15 – Serve immediately.