Pasta with Bacon Cream Sauce
Swedish-style creamy bacon pasta with broccoli. A quick weeknight dinner combining tender pasta and fresh broccoli florets tossed with a from-scratch béchamel-based sauce enriched with bacon lardons, cream, and warm spice.
Ingredients
- 2 portioner pasta
- broccoli, cut into small pieces
- 2 ½ msk wheat flour
- 0.0 cups milk
- 1 msk cream or butter(optional)
- 5 oz bacon lardons, dicedpancetta1:1cured_meat
Italian equivalent
- ½ tsk salt
- ½ krm white pepper
- 1 krm nutmeg
Instructions
- 1
Cook pasta according to package directions.
- 2
Cut broccoli into small pieces and add to pasta water for the final 1-2 minutes of cooking.
- 3
Cut bacon into small cubes if not pre-cut.
- 4
Whisk flour with a portion of milk until smooth, then gradually add remaining milk while whisking constantly.
- 5
Stir in cream or butter and bring to a boil, stirring continuously.
- 6
Reduce heat and simmer for a couple of minutes.
- 7
Add bacon pieces and simmer for another couple of minutes.
- 8
Season with salt, white pepper, and nutmeg to taste.
- 9
Divide pasta and broccoli between bowls and pour sauce over top.
Tips
Bacon saltiness varies by type; adjust salt level accordingly to avoid over-seasoning.
Good to Know
Refrigerate leftover sauce up to 3 days in an airtight container. Reheat gently with a splash of milk to restore consistency.
Prepare sauce up to 1 day ahead; store separately from pasta to prevent sogginess. Reheat before serving.
Serve immediately while sauce is hot and pasta is fresh.
Common Mistakes
Do not skip the gradual milk addition while whisking to avoid lumps in the sauce.
Do not skip the taste adjustment step; bacon saltiness varies by brand and type.