Creamy Bacon Pasta with Sage and Tomatoes

Pro tips

• Render the bacon low and slow to maximize crispness and fat—this fat is your sauce base.
• Reserve ¼ cup pasta water before draining; it emulsifies the cream and tomato juice into a silky sauce.
• Add cream off-heat or on very low heat to prevent curdling, then gently fold in the cooked pasta.
• Tear fresh sage leaves just before adding to preserve volatile oils and color; avoid cooking it too long.

Substitutions

• Fire-roasted tomatoes → canned crushed tomatoes (omit if you want less acidity; sauce will be less smoky)
• Heavy cream → half-and-half or crème fraîche (sauce will be thinner; use slightly less)
• Farfalle → penne, fusilli, or rigatoni (slight change in sauce cling)
• Fresh sage → fresh basil or fresh thyme (alters herbaceous character; use same amount)

Storage & make-ahead

Refrigerate leftover pasta in an airtight container up to 2 days; reheat gently on the stovetop with a splash of water or pasta water to restore creaminess.

Can I use dried sage instead of fresh?

Yes. Use ⅓ teaspoon dried sage, as dried is more concentrated. Add it early with the bacon to bloom in the fat.

What pasta shapes work best?

Farfalle is ideal for trapping the cream sauce, but penne, fusilli, or rigatoni work well. Avoid thin pasta like angel hair, which gets overwhelmed.

Can I make this ahead?

Cook the sauce up to 1 day ahead and refrigerate. Cook pasta fresh just before serving, then toss together and reheat gently over low heat, adding splash of pasta water if needed.

Is this dish dairy-free?

No, it contains heavy cream or half-and-half. You can substitute with full-fat coconut milk or cashew cream, though the flavor will differ.

How do I prevent the sauce from breaking?

Keep heat low when adding cream, don't boil after cream is added, and use the starchy pasta water to loosen the sauce rather than adding more cream.