My Cheesy Pasta with Bacon and Kale is a super speedy dinner for busy weeknights!
I’ve been making variations of this cheesy pasta since high school. Back then it was a decadent mix of pasta, cheese, cream, bacon and sausage. It was indulgent, but delicious — I even used to take it cold in my packed lunch if I could get away with it.
Today’s version keeps the creamy, comforting elements but adds a serving of greens. I swapped the sausage for a big handful of kale so the meal feels a little lighter while still staying rich and satisfying.
If you’re worried about the green part stealing the show, don’t be: the kale is briefly wilted in the bacon fat, then stirred into the pasta. It keeps a lot of flavour while softening the texture — comfort food with a touch of green.
If you prefer an even gentler kale presence, simply add it to the pasta for the last minute of cooking instead of wilting it in the pan.
Start boiling the water as soon as you walk in the kitchen and you can have this on the table in about 15 minutes — perfect for hectic evenings.
Quick hand update: I still have a finger with blue stitches, but they come out on Wednesday. I took the bandage off after a week (the hospital had said to keep it on until the stitches were removed), and unsurprisingly it got covered in cake mix and ketchup within days. The nurse allowed it and I’ve been clumsily back in the kitchen wearing gloves ever since.
I’m looking forward to getting back to baking with dough and rolling meatballs properly, but for now fast, carby, bacon-filled dinners are keeping things manageable.
More Italian Inspired Recipes
Hungry for more? Try these Italian-inspired dishes:
Amatriciana Pasta
Homemade Pasta
Chicken Bacon Pasta Bake
Spaghetti Bolognese
Tagliatelle with Scorched Veg and Roast Chicken
Italian inspired Loaded Flatbreads
Tuscan Chicken
The Cheesy Pasta with Bacon and Kale Recipe:
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Cheesy Pasta with Bacon and Kale
Ingredients
- 350 g (12 oz) pasta — fusilli or penne (use gluten-free if required)
- 1 tbsp oil (avocado, sunflower or canola)
- 8 rashers bacon
- 150 g (5.25 oz) kale
- 100 g (about 1 cup) sharp cheddar cheese
- 120 ml (1/2 cup) cream
Instructions
- Bring a large pan of water to the boil and cook the pasta according to the packet instructions (usually 10–12 minutes).
- While the pasta cooks, heat the oil in a frying pan until very hot. Cook the bacon until browned and crispy, about 5 minutes, turning a couple of times. Remove and chop into small pieces.
- Keep the frying pan on low with the bacon fat. Add the kale and let it wilt in the hot fat for about 1 minute, then turn the heat off. (Alternatively, add the kale to the pasta for the last minute of cooking if you prefer it milder.)
- When the pasta is cooked, drain it, reserving 1 cup of the cooking water.
- Return the pasta to the pan over low heat. Stir in the cheese and cream until the cheese melts. Add the kale and chopped bacon, heat through for 1 minute and loosen with a splash of the reserved pasta water if needed.
- Divide between four bowls and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
