Creamy Chili Crisp and Bacon Pasta

Name: Creamy Chili Crisp and Bacon Pasta with Onion Soup Mix
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb bucatini pasta; 6 oz bacon, chopped; 1 large yellow onion, thinly sliced; 2 cloves garlic, minced; 1 cup reserved pasta water; 1 packet dry onion soup mix; 1 cup heavy cream; 1/4 cup chili crisp, plus more for garnish; 1 tbsp fresh parsley, chopped, for garnish

This creamy chili crisp and bacon pasta delivers surprising sophistication through caramelized onions, bacon fat, and a pantry secret—onion soup mix—finished with spicy chili crisp for depth and heat.

🌍American 🏷️Chili crisp pasta 🏷️Bacon pasta 🏷️Creamy pasta 🏷️Bucatini Caramelized onion

🏷️

🏷️Weeknight dinner

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foodandwineonTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by foodandwine

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Ingredients

1 lb bucatini pasta
6 oz bacon, chopped
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 cup reserved pasta water
1 packet dry onion soup mix
1 cup heavy cream
1/4 cup chili crisp, plus more for garnish
1 tbsp fresh parsley, chopped, for garnishoptional

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Instructions

1
Cook bucatini in a large pot of boiling, salted water according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.
2
While the pasta cooks, add chopped bacon to a large skillet over medium heat. Cook until crispy, about 8-10 minutes.
3
Using a slotted spoon, remove the crispy bacon from the skillet and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the pan.
4
Add the thinly sliced onion to the bacon fat in the skillet. Cook, stirring occasionally, until deeply caramelized and jammy, about 15-20 minutes.
5
Add the minced garlic and cook until fragrant, about 30 seconds.
6
Pour in the reserved pasta water to deglaze the pan, scraping up any browned bits from the bottom.
7
Stir in the packet of dry onion soup mix until dissolved.
8
Reduce heat to low and stir in the heavy cream, followed by the chili crisp. Stir until the sauce is well combined and creamy.
9
Add the drained, cooked bucatini to the skillet with the sauce. Use tongs to toss everything together until the pasta is fully coated.
10
Serve the pasta in bowls, garnished with the reserved crispy bacon, chopped fresh parsley, and an extra spoonful of chili crisp if desired.

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Tips & Notes

Pro tips

Caramelize the onions fully (8–10 minutes) before adding garlic—deep golden color is essential for the dish's signature depth.
Reserve 1 cup of starchy pasta water before draining; it emulsifies the cream and helps the sauce cling to the bucatini.
Stir the onion soup mix into the cream off-heat to avoid lumps, then fold into the hot pasta gently to prevent curdling.
Finish with chili crisp and fresh parsley just before serving—the contrast of cold crisp against warm pasta is crucial to the final dish.

Substitutions

Bucatini → fettuccine or pappardelle (wider noodles hold sauce equally well)
Bacon → pancetta or smoked prosciutto (maintains the smoky, salty backbone)
Heavy cream → crème fraîche thinned with pasta water (adds tang, same richness)
Chili crisp → sriracha-oil blend or red pepper flakes in olive oil (adjust heat to taste)

Storage & make-ahead

Store cooked pasta and sauce separately in airtight containers for up to 3 days; reheat gently over low heat with a splash of pasta water before combining.

Common Questions

Can I use a different pasta shape?

Yes. Bucatini works well because it captures the creamy sauce in its hollow center, but fettuccine, pappardelle, or rigatoni are excellent alternatives.

What can I substitute for chili crisp?

Red pepper flakes mixed with olive oil, sriracha thinned with oil, or store-bought crispy chili oil all work. Adjust quantity to taste for heat.

Can I make this dairy-free?

Replace heavy cream with full-fat coconut milk or cashew cream (1:1 ratio). The soup mix flavor remains but the texture will be slightly lighter.

How do I prevent the sauce from breaking?

Temper the cream by whisking it into the hot pasta water mixture off-heat before returning to low heat. Never boil after adding cream.

Can this be made ahead?

Cook pasta and sauce separately; store in airtight containers up to 3 days. Reheat gently over low heat with a splash of pasta water, then combine before serving.