Bacon Alfredo Pasta Casserole is a wonderful, simple, and make-ahead recipe perfect for a family dinner or entertaining. It's like Spaghetti Carbonara or Fettuccine Alfredo, but made in a large pan to feed a crowd. And it's actually richer than those two recipes because the sauce is made with cream cheese in addition to a white sauce.
Cut this wonderful recipe into squares to serve with a green salad and a glass of white wine. Serve this dish on a cold winter night, or for a holiday dinner party. It's that good.
Ingredients
- 2 tablespoons butter
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 (16-ounce) jar Alfredo sauce
- 1 (8-ounce) package cream cheese (cut into squares)
- 1/2 cup heavy cream
- 1 1/2 cups white cheddar (or Havarti cheese, shredded)
- 1 (16-ounce) package spaghetti pasta
- 2 eggs (beaten)
- 1/2 cup light cream
- 1 (16-ounce) package frozen baby peas
- 1 cup Parmesan cheese (grated)
- 10 slices bacon (cooked and crumbled)
Steps to Make It
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Gather the ingredients.
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Preheat the oven to 375 F. Spray a 13- x 9-inch glass baking dish with nonstick cooking spray and set aside.
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In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until tender, about 4 to 5 minutes.
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Stir in the Alfredo sauce, cream cheese, and heavy cream, and bring to a simmer over medium low heat.
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Add the cheddar or Havarti cheese and stir until the mixture is melted and smooth. Remove the saucepan from the heat.
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Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.
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Meanwhile, combine the eggs and light cream in a large bowl and mix well using a wire whisk until blended.
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Place the frozen peas in a colander in the sink. When the spaghetti is cooked, drain it into the colander over the peas.
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Immediately stir the pasta and peas into the egg mixture in the bowl until coated.
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Stir the coated pasta and peas into the sauce mixture in the saucepan along with 1/2 cup of the Parmesan cheese and the bacon.
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Pour this mixture into the prepared casserole dish and top with the remaining Parmesan cheese.
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Bake the casserole for 30 to 40 minutes or until the mixture is set and top begins to brown.
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Cut into squares to serve.
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Enjoy!
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
Tip
- To make ahead, prepare the mixture and pour into the casserole. Top with the Parmesan cheese. Cover and chill for 24 to 48 hours. Bake at 375 F for 50 to 60 minutes, or until set and lightly brown.
Nutrition Facts (per serving) | |
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569 | Calories |
30g | Fat |
53g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 | |
Amount per serving | |
Calories | 569 |
% Daily Value* | |
Total Fat 30g | 39% |
Saturated Fat 17g | 87% |
Cholesterol 126mg | 42% |
Sodium 593mg | 26% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 5g | 19% |
Protein 22g | |
Calcium 331mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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