Rigatoni with Bacon, Zucchini and Cream

Rigatoni with Bacon, Zucchini and Cream


  • 1 pound rigatoni

  • 6 strips bacon, chopped

  • 2 tablespoons butter

  • 2 medium zucchini, sliced into half-moons

  • 1 onion, chopped

  • 3 cloves minced garlic

  • 1/2 cup white wine

  • 1 1/2 cups heavy cream

  • 1/2 cup shredded parmesan cheese

  • Salt and pepper to taste


1. Cook pasta in boiling salted water to al dente; drain.

2. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain.

3. Discard all but one tablespoon of the bacon grease from the pan. Add butter, and when it’s melted, add the zucchini and onion. Season with salt and pepper to taste, and cook over medium-high heat until the onion is translucent and the zucchini is softened. Add garlic; cook and stir for 30 seconds.

4. Add the wine and stir with a wooden spoon, scraping the bottom of the skillet to pick up all the drippings. When wine has reduced, reduce heat to medium and add cream. Cook until thickened, stirring occasionally, then stir in the parmesan cheese and the reserved bacon. Taste for seasoning and adjust as needed.

5. Add the sauce to the cooked pasta. Serve immediately.

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