She Strengthens

Quick, Creamy, and Utterly Satisfying: The Ultimate Pantry Pasta

When time is of the essence, but flavor can’t be compromised, this pantry pasta recipe is the perfect solution. Rich, creamy, and bursting with umami flavor, it’s the love child of carbonara and cacio e pepe.

The Magic of Umami

At the heart of this dish lies the triumvirate of Parmigiano-Reggiano, bacon, and garlic. These ingredients come together in perfect harmony, creating a sauce that’s both decadent and deeply satisfying.

A Weeknight Savior

With a total cooking time of just 30 minutes, this recipe is the ideal solution for busy weeknights. And with only 15 minutes of active cooking time, you can have a delicious meal on the table in no time.

Gather Your Ingredients

• 1 pound bucatini
• 10 ounces bacon, sliced into ½-inch pieces
• 1 tablespoon unsalted butter
• 1 large shallot, minced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• 1 cup finely grated Parmigiano-Reggiano
• ¼ cup parsley, finely chopped

Let’s Get Cooking!

Step 1: Prepare Your Pasta

Bring a pot of salted water to a boil over high heat. Cook the bucatini to al dente according to package instructions, reserving ½ cup pasta water.

Step 2: Crisp Up Your Bacon

Meanwhile, add the bacon to a skillet over medium-high heat. Cook for 2-3 minutes on both sides, until your desired level of crispiness.

Step 3: Soften Your Shallots

Use tongs to transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of fat in the pan. Return the pan to medium heat and add the butter. Once melted, add the shallots and cook for 2 minutes, until softened.

Step 4: Add Aromatic Flavors

Add the garlic and cook for 30 seconds, stirring, until fragrant. Then, add the heavy cream, salt, and pepper, whisking for 5 minutes until slightly thickened.

Step 5: Combine and Serve

Add the al dente bucatini, ½ cup reserved pasta water, bacon, Parmigiano-Reggiano, and parsley to the skillet. Cook for 1-2 minutes, tossing with tongs, until the bucatini is fully coated in the glossy sauce. Serve hot, garnished with parsley.