One Pot Pasta with Bacon Tomato and Ricotta
Indulge in the ultimate weeknight comfort food with this One Pot Pasta with Bacon, Tomato, and Ricotta. This simple yet satisfying dish combines al dente pasta with the smoky richness of crispy bacon, the bright tang of burst cherry tomatoes, and the creamy goodness of ricotta cheese—all simmered together in a single pot for easy cleanup. Infused with fragrant garlic, fresh basil, and a touch of Parmesan, each bite is packed with flavor and perfect for the whole family. Ready in just 30 minutes, this one-pot wonder is an irresistible balance of hearty and fresh, making it ideal for busy evenings or casual entertaining. Plus, the use of one pot means minimal effort with maximum flavor!
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Recipe Information
Ingredients
- 12 oz dry pasta (penne or spaghetti)
- 6 slices bacon
- 2 cups cherry tomatoes
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup ricotta cheese
- 1 cup Parmesan cheese (grated)
- 0.5 cup fresh basil leaves
- 0.25 teaspoons red pepper flakes (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Chop the bacon into bite-sized pieces, dice the onion, and mince the garlic.
Heat a large, deep skillet or pot over medium heat and add the olive oil.
Cook the bacon in the skillet until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
Add the diced onion to the pan and cook for 3-4 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, allowing the tomatoes to soften and release their juices.
Add the dry pasta to the skillet and pour in the chicken or vegetable broth. Stir to combine.
Bring the mixture to a boil, then lower the heat to medium-low and let it simmer. Cook uncovered, stirring occasionally, until the pasta is cooked through, about 10 minutes. Add more broth or water if the liquid reduces too quickly before the pasta is fully cooked.
Once the pasta is tender and most of the liquid has been absorbed, remove the skillet from the heat.
Stir in the ricotta cheese until creamy and well combined.
Mix in the crispy bacon, half of the grated Parmesan cheese, and half of the fresh basil leaves (torn into smaller pieces). Adjust seasoning with additional salt and pepper if needed.
Serve the pasta warm, garnished with the remaining Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 10519 mg | 457% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 26.6 g | ||
| Protein | 190.6 g | 381% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 3849 mg | 296% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2683 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
