Chipotle Bacon Alfredo features crispy bacon crumbled into a smoky chipotle-parmesan cream sauce, generously coating mafaldine noodles. It’s the perfect blend of Mexican and Italian flavors you never knew you needed.
INGREDIENTS
- 1 lb. mafaldine pasta (or pasta of choice)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 small bunch curly parsley, minced (stems removed)
- 1 pack bacon, diced
- 1 1/3 cups half and half
- 1 cup sour cream
- 1 (7 oz) can chipotles in adobo
- 1 tablespoon chicken bouillon
- 1/2 tsp each salt and pepper (or to taste)
- 1/2 cup reserved pasta water
- 1/3 cup grated parmesan
- 1/2 cup shredded Mexican cheese
INSTRUCTIONS
- In a large skillet, add diced bacon and cook over medium-low heat until crispy.
- While the bacon cooks, prepare the sauce: Blend half and half, sour cream, chipotles in adobo, chicken bouillon, salt, and pepper in a blender or food processor until smooth. Add a splash of half and half if the sauce needs thinning.
- Cook pasta according to package instructions until al dente, then set aside.
- Once the bacon is crispy, remove it from the skillet and discard most of the excess oil, leaving about 2 tablespoons in the pan. Add chopped onion and minced garlic, sautéing until fragrant. Stir in parsley and cook for another 1-2 minutes.
- Pour the prepared sauce into the skillet with the onion and garlic, stirring to combine. Add parmesan and shredded Mexican cheese, mixing until the cheese is melted and smooth.
- Add the cooked pasta directly into the skillet, followed by 1/2 cup of reserved pasta water. Toss to coat the pasta in the creamy sauce, then fold in most of the crispy bacon.
- Serve immediately, topping with the remaining bacon for extra crunch and flavor. Enjoy!
