Creamy Bacon Boursin Tagliatelle
This Creamy Bacon Boursin Tagliatelle is a pasta lover’s dream! With crispy bacon, a rich Boursin cheese sauce, and tender tagliatelle, it’s a dish you’ll want to make on repeat!
Creamy Bacon Boursin Tagliatelle is the pasta dish you never knew you needed, but now can’t live without.
It’s rich, dreamy, and loaded with crispy bacon and that magical, garlicky Boursin cheese that makes everything taste gourmet with zero effort.
The best part? This recipe isn’t about hard work— it’s about living your best life with a plate of creamy perfection.
It’s all in that velvety Boursin cheese sauce. Rich, garlicky, and herby, it clings to every ribbon of tagliatelle like it was made for the job.
Add crispy bacon bits for a smoky, salty crunch, and you’ve got a dish that’s impossible to stop eating.
Oh, and did I mention it comes together super quickly? This recipe is what weeknight dinner dreams are made of.
Whether you’re treating yourself after a long day or hosting friends who deserve to be spoiled, this dish delivers big flavor without breaking a sweat.
Serve it with a glass of wine, and you’re officially winning dinner. Just be ready to share the recipe— people will ask!
Ingredients
● 12 oz tagliatelle (or your favorite long pasta)
● 6 slices of bacon, chopped
● 2 garlic cloves, minced
● 5 oz Boursin cheese (Garlic & Fine Herbs is ideal)
● 1/2 cup heavy cream
● 1/4 cup reserved pasta water
● 1/2 cup freshly grated Parmesan cheese
● Fresh parsley, chopped, for garnish
● Black pepper to taste
Instructions
1. Cook the Pasta:
● Bring a large pot of salted water to a boil and cook tagliatelle until al dente.
● Reserve 1/4 cup of pasta water before draining. (Seriously, don’t forget this—it’s a game-changer for the sauce.)
2. Cook the Bacon:
● In a large skillet over medium heat, cook the chopped bacon until crispy.
● Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave a couple of tablespoons of the bacon fat in the skillet.
3. Sauté the Garlic:
● Lower the heat and add minced garlic to the skillet. Sauté for about 30 seconds until fragrant. (Keep an eye on it—burned garlic can ruin the vibe.)
4. Make the Sauce:
● Add the Boursin cheese and heavy cream to the skillet. Stir until the cheese melts and forms a creamy sauce.
● Add a splash of reserved pasta water to adjust the consistency if needed.
5. Combine Everything:
● Toss the cooked tagliatelle into the skillet, ensuring each strand is coated in the sauce.
● Add the crispy bacon and Parmesan cheese, stirring to combine.
6. Season and Serve:
● Sprinkle with freshly chopped parsley and a generous amount of black pepper.
● Serve immediately, preferably with some crusty bread to mop up the extra sauce.
Pro Tips:
● Pasta Water is Key: It’s not just a trend—it really does help emulsify the sauce and make it velvety.
● Boursin Alternatives: If you don’t have Boursin, a mix of cream cheese, garlic powder, and dried herbs works well.
● Extra Veggies: Toss in some steamed broccoli or wilted spinach for a bit of green.
This dish is the culinary equivalent of wrapping yourself in a warm blanket. Enjoy!
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