Marscapone, basil and bacon shells

LaDonna Langwell

"Using what I had on hand, this simple yet delightful dish has all the taste of a heavier cheese laden dish but is much smoother on the tongue! Enjoy!"
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Heat two or three swirls of olive oil in a skillet over medium heat. Add diced bacon and cook until just slightly browned. Remove bacon from pan and let drain on a plate lined with paper towels.
  2. Fill a large pot with salted water and bring to a boil. Add 1/2 box of pasta and cook about 8 minutes until al dente (gentle to the bite). Drain in a colander
  3. Using the same pot the pasta was cooked in, return pot to medium heat then add butter. Allow butter to slightly melt, then add in basil. Add in the garlic. Stir, allowing the garlic to become soft and add flavor to the mixture. Then add in marscapone. Stir, bringing the mixture down to a sauce. Add the pasta. Salt and pepper to taste, then at the last step, add the bacon. Stir several times before scooping out onto plates. Top with shredded parmesan cheese before serving.


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