OH MAN… this past weekend was too much fun! A bunch of our college friends met in Washington, D.C. on Friday to hang out for the long weekend and attend the Michigan vs Maryland football game.
p.s. it was a BLAST.
SO I took Monday off to recover from the weekend (it was much needed) then yesterday I was just lazy with blogging… BUT today I’m back in full force with a delicious dinner recipe: creamy pappardelle with bacon and roasted tomatoes!
I’m about to bust out several Thanksgiving recipes but I wanted to keep my stream with easy and delicious dinner recipes rolling because around the holidays, no one wants to worry about weeknight dinners that involve a million ingredients and tons of time. Today I give you my favorite creamy pappardelle pasta recipe complete with crispy bacon and bursting cherry tomatoes. It’s kinda of like a BLT pasta recipe without the L. Kinda? Lol.
So what’s in our delicious creamy pappardelle with bacon and roasted tomatoes? I’ll tell ya! We start with thick pappardelle noodles (my fave here) that get coated in the most fabulous creamy sauce (that can be dairy if needed!!) then topped with oven roasted bursting cherry tomatoes and crumbles of crispy bacon. Sound good to you? I KNOW. Sounds good to me too. That’s way I made it 🙂
creamy pappardelle with bacon and roasted tomatoes
- 4-5 cups cherry or grape tomatoes, halved (I used wild wonders tomatoes)
- healthy pinch of sea salt and black pepper x 2
- 3 tablespoon olive oil, divided
- 8-10 slices bacon, cooked to your liking* then crumbled
- 12 oz pappardelle noodles
- 2 shallots, chopped finely
- 10 garlic cloves, chopped finely
- 4 tablespoons all-purpose flour
- 1 teaspoon corn starch
- 2 1/2 cups milk of choice (use milk alternative if dairy free)
- 2 tablespoons parmesan cheese + extra for serving (sub in nutritional yeast if dairy free)
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a medium bowl, mix halved tomatoes in 1 tablespoon olive oil and a healthy pinch of sea salt and black pepper. Spread tomatoes out on the parchment-lined baking sheet then bake for 20 minutes (or until bursting) while you prepare the rest of the dish.
- *Cook your bacon! I cooked by bacon in the oven at 400F for 30-40 minutes. Spray a metal cooling rack with cooking spray, lay bacon slices out on the cooling rack so that none of them overlap, place cooling rack into a jelly roll pan lined with parchment paper (for easy clean up) then bake at 400F for 30-40 minutes, depending on how crispy you like your bacon cooked. THEN crumble the shit out of that crispy bacon. You could also cook the bacon in a skillet – you do you.
- Bring a large pot of salted water to a boil then cook pasta according to package instructions. Once cooked, drain the pasta then set aside.
- While the tomatoes, bacon, and pasta are cooking, make the sauce: Heat remaining 2 tablespoons of olive oil in a large skillet or dutch oven over medium-low heat. Add the minced garlic and shallots plus a healthy pinch of sea salt and black pepper then sauté for 3-4 minutes or until softened and fragrant, stirring often. Next, whisk in the all-purpose flour and corn starch. Once combined, slowly whisk in the milk, a little at a time, so clumps don’t form. Bring the mixture to a simmer then cook for another 4-6 minutes to thicken. Stir in parmesan cheese until melted then taste and adjust salt and pepper if needed. Transfer sauce to a high-speed blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place sauce back in skillet then reduce heat to low and simmer until mixture reaches your desired thickness.
- Once the sauce is ready, add in the pasta, roasted tomatoes, and bacon crumbs then stir to combine. Divide pasta into bowls, garnish with extra parmesan cheese, then EAT.
p.p.s. more awesome pasta recipes here!