|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 5g||19%|
|*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.|
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.
- 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)
Gather the ingredients.
Preheat the oven to 375 F. Spray a 13- x 9-inch glass baking dish with nonstick cooking spray and set aside.
In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until tender, about 4 to 5 minutes.
Stir in the Alfredo sauce, cream cheese, and heavy cream, and bring to a simmer over medium low heat.
Add the cheddar or Havarti cheese and stir until the mixture is melted and smooth. Remove the saucepan from the heat.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.
Meanwhile, combine the eggs and light cream in a large bowl and mix well using a wire whisk until blended.
Place the frozen peas in a colander in the sink. When the spaghetti is cooked, drain it into the colander over the peas.
Immediately stir the pasta and peas into the egg mixture in the bowl until coated.
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.
Pour this mixture into the prepared casserole dish and top with the remaining Parmesan cheese.
Bake the casserole for 30 to 40 minutes or until the mixture is set and top begins to brown.
Cut into squares to serve.
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.
- 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.