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Creamy bacon and Roquefort pasta recipe

Creamy bacon and Roquefort pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Farfalle

A deliciously filling Italian-inspired pasta dish. Enjoy for lunch or dinner.

37 people made this

IngredientsMakes: 4

  • 500g farfalle pasta
  • 25g butter
  • 2 rashers streaky bacon, roughly chopped
  • 1 onion, sliced
  • 50g fresh mushrooms, quartered
  • 175ml double cream
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 60g Roquefort cheese
  • 110g passata

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a frying pan over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more.
  3. Stir in the double cream, salt, pepper, Roquefort cheese and passata; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (28)

by BWOODALL

Very quick and very easy to prepare, but above all this recipe was delicious. I used fat free sour cream and skim milk rather than the heavy cream, and still managed to pull off the magnificant flavor. We will definately make this again!-06 May 2001

by firelinea

HOLY SMOKES!!!! I can not even express how delicious this sauce is. My husband and I both loved it. Both of us agree it is our favorite recipe found here yet. I'm thinking the recipe calls for too much pasta so I would recomend making less when you make it. DEFINATELY make it though. It is a must try!!-06 Nov 2007

by clinton.lee.fuller

This recipe was great. I made a few changes along the way. I used more tomato sauce and less cream and also used parmesan cheese because that is what I had. I will make this again.-10 Jan 2008


Creamy Corn Pasta with Bacon and Scallions

Brighten up weeknight pasta with corn, basil, and scallions to satisfy your summer comfort food cravings.

pecorino cheese, finely grated, plus more for serving

basil, torn, plus more for serving

  1. Cook bacon in a large skillet on medium until crisp, about 7 minutes transfer to a paper-towel-lined plate. Break into pieces when cool.
  2. Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.
  3. When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, ¾ cup pasta cooking water, and ¼ teaspoon salt puree until very smooth.
  4. Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

Nutritional Information (per serving): About 520 calories, 10 g fat (4 g saturated), 22 g protein, 415 mg sodium, 90 g carb, 6 g fiber


Ingredients for making Creamy Chicken and Bacon Pasta

When I&rsquom tossing together a pasta dinner on a weeknight, I&rsquom after easy ingredients. I usually choose one to highlight and feature in the meal. In this case a smoked gouda chicken pasta was the result. I had this delicious creamy gouda in the fridge, and a large chicken breast. Here&rsquos the ingredient list for the perfect creamy pasta combo

  • Bacon &ndash we used just half a pound, raw and chopped.
  • Chicken breast &ndash we tend to take it easy on meat, and used just one chicken breast, fileted into two to serve my family of 3 (with leftovers).
  • Red bell pepper &ndash we like the sweetness of red bell pepper in this recipe. Yellow or orange would be fine, as would another sweet red pepper variety. Learn why green wouldn&rsquot be ideal, in my guide on bell peppers!
  • Onion &ndash I use yellow onion in most recipes, it&rsquos mellow and cooks up buttery, but white will work as well.
  • Smoked gouda &ndash I typically find it in the deli section of the grocery stores, where they keep the &lsquogourmet&rsquo cheeses.
  • Heavy cream &ndash instead of making a roux, we&rsquore using heavy cream to create the sauce really quickly and easily for a weeknight meal.
  • Milk &ndash this thins out the cheese and heavy cream for a sauce that clings without being gloopy.
  • Pasta water &ndash my secret trick for most pastas, is reserving a bit of water after your pasta has boiled.
  • Pasta &ndash this recipe makes enough for 4 adult meals, using just half a pound of dried pasta. We went with penne, but use your favorite.
  • Apple cider vinegar &ndash Just a splash really makes all the difference in your sauce.
  • Salt and pepper &ndash I always use Morton&rsquos coarse kosher salt and freshly cracked black pepper in all of my recipes.

If smoked cheeses aren&rsquot your thing, please feel free to use an unsmoked gouda, a Munster, or a good quality jack cheese.


This creamy brie and bacon pasta is the ultimate comfort food

Caterer, chef and author Elizabeth Heiskell of The Debutante Farmer is joining TODAY to share a few of her favorite easy and impressive entertaining recipes from her new cookbook "Come On Over!: Southern Delicious for Every Day and Every Occasion." She shows us how to make creamy brie pasta with bacon, sausage-and-pepper-stuffed mushrooms and three-ingredient chocolate pots de crème.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

I love this recipe because it comes together in a flash. Your guests will be blown away every time you serve this creamy, rich pasta.

Cream cheese and sausage is one of my family's favorite dips. This recipe takes it to a whole new level by stuffing it into bite-sized mushrooms. It's a portable pick-up guests will love.

Your guests will never know that their decadent delicious dessert only required three ingredients and minutes to make. This is a showstopper every single time!

If you like those easy recipes, you should also try these:


Recipe Summary

  • 2 pounds ground beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • ½ teaspoon ground black pepper
  • 4 slices bacon, cooked and crumbled
  • 4 ounces Roquefort or other blue cheese, crumbled
  • 1 teaspoon chopped fresh thyme leaves
  • 4 hamburger buns, split and toasted
  • 1 tomato, sliced
  • 1 red onion, sliced
  • 4 leaves lettuce

In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.

Preheat a grill for medium heat. When hot, lightly oil the grate.

Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.


Creamy Corn Pasta with Bacon and Scallions

This budget-friendly pasta dish is packed with color (and bacon!).

  1. Cook bacon in a large skillet on medium until crisp, about 7 minutes transfer to a paper-towel-lined plate. Break into pieces when cool.
  2. Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.
  3. When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt puree until very smooth.
  4. Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

PER SERVING 520 CALORIES, 10 G FAT (4 G SATURATED), 22 G PROTEIN, 415 MG SODIUM, 90 G CARB, 6 G FIBER


Bring a pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the noodles.

Turn the heat down to low and add the butter to the pot.

When the butter has melted, add the noodles back to the pot and stir to coat.

Slowly add the blue cheese, stirring the noodles so the cheese melts.

As you add the cheese, also drizzle a little of the reserved pasta water over the noodles, using as much or as little as needed. The water will keep the noodles from clumping together and thin out the blue cheese as it melts so the sauce has a lighter, less-sticky texture.

Once the blue cheese has mostly melted, stir in the parsley. Add salt to taste.

Serve immediately and enjoy!

Any kind of blue cheese will work in this recipe. Different types of blue cheese have different characteristics:

  • Creamy and Buttery: Some types of blue cheese are so soft and creamy that they can be spread across bread like butter. Often, the flavor of these super-soft blues is milder and you'll notice fewer blue veins throughout the cheese. One example of creamy and buttery blue cheese is Cambazola.
  • Creamy and Crumbly: Still very creamy, these blue cheeses also have enough structure to be crumbled into large or small pieces. Roquefort is a good example of creamy, crumbly blue cheese.
  • Creamy and Firm: These blue cheeses are firm enough to cut into wedges and the texture is slightly drier, which isn't to say that the cheese won't melt in your mouth when you take a bite. Stilton is a good example of a rich and creamy blue cheese that also has a firmer structure.

Why Is Blue Cheese Blue?

Curious about how blue cheese is made? The blue veins and distinct flavor of blue cheese are the result of beneficial mold added during the cheesemaking process, and a step unique to blue-cheese making called “needling.”

Most commonly, the type of molds used to make blue cheese are Penicillium Roqueforti and Penicillium Glaucum. Way back when, these molds were naturally present in cool, damp caves where cheesemakers aged wheels of cheese. These days, the bacteria are often purposefully introduced after the curds are ladled into containers to drain and form whole wheels of cheese.

As for the "needling," wheels of blue cheese are pierced, either by hand or by a tool that can poke many tiny holes at once, to create tiny openings. Air enters the tiny holes, feeding the mold and encouraging the blue/green veins to form.

Why Does Blue Cheese Smell Bad?

Some may find the smell of blue cheese off-putting—that's because the colorful, creamy cheese contains mold and bacteria that are perfectly safe to eat but release distinctive scents, sometimes described as similar to stinky feet. The smell does not affect the taste, which is salty and savory.


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For the amount of time spent from start to finish, this dish is tremendous. I will definitely be adding it to my regular roster. I recommend using a cambozola and extra herbes de provence.

Will be making this weekend but one tip I can provide even though I haven't made it is: Every strong cheese (bleu, roquefort, gorgonzola) can be strong, salty, or mild and sweet. If you're concerned and don't want to spend the $, go to a higher end market that will let you taste cheeses. Many average markets carry the same brands but don't let you taste. Know before you buy. Some cheeses are like wine, you have to grow a palate to enjoy them.

So easy and delicious! Made mainly as written, except the cheese part, and did not measure herbes de provence (I was probably more generous). Saved half the sauce before adding cheese for hubby and friend that do not like Roquefort and they said it was still great. I did not measure how much Roquefort I used, but don't think it was quite as much as called for and was plenty yummy. One note: I used a nonstick skillet and ended up feeling the need to pour off the oil from the sauce at the end before serving. Also left off chives garnish. Served with long grain and wild rice and corn on the cob.

I found the roquefort too strong. I used only about half the amount of cheese and I liked the sauce better without it. I'm keeping the recipe just to make the cream sauce minus the roquefort. The herb de provence sauce tasted awesome alone.

A very tasty, easy-but-elegant meal. The sauce was a perfect blend of the richness of the Roquefort and the tang of the garlic. A "week day" effort with a "special occasion" result!

The sauce was very flavorful, if a bit salty for my taste. It could have been the cheese though! The herbes de Provence make a nice statement.

I used pounded boneless chicken breasts and it worked well. SO quick!

Am I the only one that found 5 cloves of garlic to be too much? I pressed them through a garlic press and could still feel the presence of actual pieces of garlic, there was so much of it. Otherwise the recipe was delicious (and I used milk instead of cream).

I halved this recipie and my only deviation was not adding all the cheese (and had to use gorgonzola instead). It was delicious with roasted potatoes on the side. Next time I might cut down a bit more on the cheese as it is very strong! Easy, fast and tasty.

I LOVED this recipe. I followed it exactly and thought the flavor was delicious. I served it with steamed spinach. I made it for my husband and for my parents the following week. Everyone raved.

Made with Saga blue cheese, thought it was bland, and the chicken was gloppy. Probably better with the roquefort, and I would cook the chicken in the oven to keep it crisp.

Got raves using boneless breasts and gorgonzola. Easy and good a keeper.

This recipe is fantastic. My boyfriend and I have made it many times over, and it's just wonderful. Also, we've tried making the dish with less expensive rich blue cheeses, and they've worked just as well. Not a light dish, however. :)

This was an excellent chicken recipe. I used half and half instead of the cream and it was still very rich and flavorful. I also substitued boneless chicken breasts and a mild blue cheese. I didn't find it too salty, but I think it depends on the cheese used. The sauce was also wonderful on mashed potatoes. I would even serve this to company.

I used milk instead of cream, feta instead of roquefort, and thyme. It was easy and yummy and will enter our rep.

This was just fabulous! I made this for the first time last night. I used boneless chicken. I didn't have herbes de provence, so I used thyme. For the roquefort, I used a 4 ounce block of Treasure Cave Bleu Cheese and it was definitely enough. The sauce is rich like others said, but it is creamy and tastes heavenly! Served with mashed potatoes, though I think fettucine would work great, too. Will definitely serve this again and for company, too!

I guess I'm just not a fan of Roquefort.

I absolutely mutilated this recipe, and it was still fabulous! I used boneless breasts, red wine (all I had), 1% milk and Irish cashel cheese. However, my herbes de Provence were from Paris. Wonderful! Delicious!

Wow! this was delicious. I used organic whole milk instead of the whipping cream, and it was fantastic, with the perfect consistency. I also used skinless, boneless chicken breasts and browned them in butter, rather than oil. Served with Mashed potatoes. My husband and I both loved it. Next time, I will double the sauce.

This dish was absolutely fabulous and easy to make. I am making it two weekends in a row for guests. Last week I added a few chopped walnuts to the sauce at the end, and this week I am going to add some chopped pistacios. The nuts finish off the dish and make the sauce (for some reason) seem more complex and interesting.

This was a super recipe. I followed all the suggestions below, and served with a nice spring vegatable risotto. Definately a make again.

Fantastic. I can't speak to the problem of the cheese being too salty, as I ended up not having quiet as much cheese as asked for - but it was still divine. I baked chicken thighs and then just served the sauce on top.

This was delicious but way too rich. i used 2/3 whipping cream and 1/3 2% milk and still it was so rich. Next time i will also cut down on the Roquefort. It was overwhelming Roquefort-y. i served the chicken and sauce over pasta, but unfortunately a lot of the pasta went uneaten because it was too drenched with the sauce. The dish has great flavor, just need some tinkering in my opinion.

Very simple, very quick, very delicious! Will serve to guests, however it is extremely rich. We poured the sauce over the chicken AND mashed potatoes. Decadent.

This was very easy & quite good. Definitely drain the grease before adding the liquids. We used half-n-half to "cut down" on the fat. Taking advice from other reviewers, we served it "family style" over rotini AND steamed spinach (layered). Also, we let the chicken cool and deboned it. Great!


You need

  • 150 g (5.3 oz) penne
  • 200 g (7 oz) skinless salmon, cut into 2,5cm/1-inch pieces
  • 150 (5.3 oz) salted bacon, cut into small pieces
  • 100 g (3.5 oz) semi sun-dried tomatoes, drained (oil reserved)
  • 2 garlic cloves, minced
  • oil from sun-dried tomatoes
  • 1 tbsp unsalted butter
  • 100 ml (1/2 cup) cream 20% fat
  • 30 g (1 oz) grated Parmesan
  • 3 tbsp tomato paste
  • salt +black pepper
  • 1 tsp each: dried oregano, sweet paprika powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup panko, breadcrumbs
  • 2 tbsp chopped parsley

Recipe Notes

  • Use fresh cilantro.
  • Use freshly squeezed lime juice – it’s so flavorful and has a much more pleasant acidity than some bottled lime juices.
  • Use shredded Mozzarella or shredded Parmesan cheese.
  • Cook bacon in advance in the oven and drain it on paper towels, before using the bacon in this recipe


Watch the video: Κοτόπιτα. Άκης Πετρετζίκης (October 2021).