creme fraiche und bacon pasta bacon pasta recipes creme fraiche

Listen, if you are currently looking for a lifestyle blog that suggests you "just try snacking on a handful of raw almonds" when you’re hungry, you have wandered into the wrong neighborhood. We don’t do "light" here. We do "emotional support carbs." Life is hard, adulting is basically just a series of meetings you don't want to be in, and the only thing standing between us and total societal collapse is a bowl of pasta so creamy it could double as a weighted blanket. Today, we are leaning heavily into the bacon-and-cream lifestyle because, frankly, the vegetable drawer in the fridge is starting to look like a botanical graveyard and we need to feel something again. Put on your loosest sweatpants—the ones with the questionable drawstring—and let’s get into these recipes that prove bacon is the only true love language.

Crème Fraiche Pasta Recipe with Peas and Bacon - 31 Daily

First up, we have a dish that sounds incredibly fancy because it uses the words "Crème Fraiche." That’s just French for "sour cream that went to a private boarding school and owns a yacht." It’s sophisticated, it’s elegant, and it has peas in it, which means it’s technically a salad. You can tell your fitness tracker that you had a balanced meal while you actually just basked in the glory of cured meats and dairy. The peas add a little pop of sweetness, which is great for pretending you’re a healthy person who enjoys "nutrients," but we all know the bacon is the real MVP here.

The Goods You'll Need:

• 12 oz of your favorite pasta (fusilli or penne works great for trapping the sauce)
• 6 slices of thick-cut bacon, chopped into bits of joy
• 1 cup of frozen peas (don't bother thawing them, they'll learn)
• 1/2 cup Crème Fraiche
• 2 cloves of garlic, minced (measure with your heart, but at least two)
• 1/2 cup freshly grated Parmesan cheese
• A splash of pasta water (the liquid gold)
• Salt and black pepper to taste

The Game Plan:

1. Boil a massive pot of salted water. Toss in the pasta and cook it until it's al dente. Before you drain it, save a mug full of that starchy pasta water. If you forget this step, you will regret it for at least seven minutes.
2. While the pasta is doing its thing, throw the bacon into a large skillet over medium heat. Fry it until it's crispy enough to shatter. Remove the bacon but leave that glorious grease in the pan. We aren't monsters.
3. Sauté the minced garlic in the bacon fat for about 30 seconds. Add the frozen peas and cook until they are bright green and no longer icy nuggets.
4. Turn the heat to low. Stir in the crème fraiche and half of your reserved pasta water. It’s going to look like a science experiment, but trust the process.
5. Toss the pasta and bacon back into the pan. Stir it all together, adding more pasta water if it looks too thick. Throw in the Parmesan, salt, and a lot of black pepper. Serve it immediately before someone else tries to steal a bite.

Creamy Bacon Pasta with Spinach - That Spicy Chick

If the first recipe was "Sophisticated French Vibes," this one is "I’m Trying to Be a Grown-up but I Really Just Want Garlic Bread." We are bringing spinach into the mix here. Now, we all know that when you cook an entire three-pound bag of spinach, it wilts down to the size of a single postage stamp. It’s the ultimate magic trick. But hey, it adds color! It adds vitamins! It makes the bacon feel less lonely! This recipe is unapologetically creamy and will definitely make you want to cancel all your evening plans just so you can spend more time with your bowl.

The Goods You'll Need:

• 1 lb Fettuccine or Linguine (long noodles for maximum slurping)
• 8 oz bacon, diced (the more the merrier)
• 3 cups of fresh baby spinach (which will disappear into nothingness)
• 1 cup heavy cream (don't look at the calories, they can't see you)
• 1/2 teaspoon red pepper flakes (for a little "how do you do?")
• 3 cloves of garlic, smashed and minced
• 1 cup grated Parmesan cheese
• Zest of half a lemon (to make it feel "fresh")

The Game Plan:

1. Get those long noodles boiling in a pot of salt water. Cook them until they are just tender. Again, save some pasta water. It is the glue that holds our lives together.
2. In a deep skillet, crisp up that bacon. Once it's perfect, scoop it out and try not to eat it all while you finish the rest of the meal.
3. In the same pan (keep that fat!), toss in the garlic and red pepper flakes. Once the kitchen smells like heaven, pour in the heavy cream. Let it simmer for a couple of minutes until it starts to thicken up.
4. Add the spinach. Watch in awe as it shrinks into a tiny fraction of its former self. It’s okay to cry a little.
5. Whisk in the Parmesan cheese until the sauce is smooth. Toss in the cooked noodles, the crispy bacon, and the lemon zest. If it’s too thick, add a splash of that pasta water you hopefully saved.
6. Plate it up, top with more cheese because you deserve it, and eat it while it's hot enough to slightly singe your tongue. That's how you know it's good.

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