Creamy Bacon Pasta with Garlic, Parmesan, and Cherry Tomatoes

Instructions

1. 1

   Cook the bacon slowly over low heat until crispy on each side.

2. 2

   Remove the bacon and set it aside on a paper towel-lined plate. Reserve 1 tablespoon of bacon drippings.

3. 3

   Remove any black flecks from the pan, leaving the brown remnants on the bottom.

4. 4

   Add the reserved bacon drippings and garlic to the pan over medium heat.

5. 5

   Add a splash of chicken broth and use a silicone spatula to clean the bottom of the pan. Continue adding small splashes of broth while the garlic cooks for 1 to 2 minutes.

6. 6

   Add the remaining chicken broth, tomato paste, seasonings, and heavy cream. Stir to combine.

7. 7

   Bring the sauce to a boil, then reduce it to a simmer.

8. 8

   Add the cherry tomatoes, red pepper flakes, and room-temperature cream cheese. Stir until the cream cheese is incorporated.

9. 9

   Partially cover the pan and let the sauce bubble slightly while beginning to boil salted pasta water. Cook until the tomatoes eventually split.

10. 10

    Taste the sauce and season with a pinch of salt if desired.

11. 11

    Cook the spaghetti for 1 minute less than instructed on the package.

12. 12

    When the pasta is nearly finished, reduce the sauce heat to low. Gradually sprinkle in the freshly grated Parmesan and stir to combine.

13. 13

    Use kitchen tongs to add the pasta to the sauce and toss until the desired sauce-to-pasta ratio is reached.

14. 14

    Cook for 1 minute more to thicken the sauce and allow the pasta to absorb it.

15. 15

    Garnish with chopped bacon and fresh parsley. Serve with Garlic Bread with Cheese.