Fresh Pasta with Bacon and Rosemary Cream Sauce










Is it worth the calories? That is what I always ask myself when I am considering fried clams, chocolate cake, or cream sauce. I don’t like to deprive myself but I do believe in moderation and one certain way to achieve it is to determine if the quality is worth the exception. Limp, frozen french fries – not worth it. Fresh hand-cut fries with malt vinegar and kosher salt, worth it. Jarred Alfredo sauce, not worth the calories. Bacon and rosemary cream sauce, worth it.


6 slices, thick cut applewood smoked bacon

1 shallot

1/4 cup sweet red pepper chopped

4 cloves garlic, minced

3 cups half and half

3 Tbs. olive oil

About 5 ounces of Stella fresh shredded three cheese Italian

1 Tbs. chopped fresh rosemary

Fresh ground pepper

About 1-1/2 lbs of fresh pasta


Cook the bacon until crisp and slice/crumble into thin pieces. Set aside.

Heat the olive oil in a high sided large skillet. Add the shallot and red pepper and cook, stirring occasionally, over medium heat until almost soft.

Add the garlic. Cook for a minute to release the flavor, being careful not to brown it.

Add the half and half and the rosemary and heat until it is simmering

A tablespoon at a time, whisk the cheese into the heated cream mixture, making sure it is incorporated before adding the next tablespoon.

Once the cheese is melted and the sauce thickened, add the reserved bacon and fresh ground pepper.

Toss with 1 – 11/2 lbs fresh pasta

Serves 4 – 6