Fresh herbs transform this Weekend Bacon Basil Pasta into a bright, savory dish. Fresh basil and parsley combine with green pepper, garlic, and onion while ham, crisp bacon, and Parmesan mingle with large shell pasta for a hearty, crowd-pleasing meal.
I call this my “Weekend” pasta because I make a big pot to enjoy over a couple of days. It’s perfect for when you want to spend less time cooking but still have something delicious to reheat. The recipe yields about eight servings and keeps beautifully in the fridge.
When reheating a single serving in the microwave, add about a tablespoon of water, cover, and heat—microwave strengths vary, but roughly 80 seconds works well. If you like, add the Parmesan on top before heating so it melts into the pasta.
Whipping up a batch of Weekend Bacon Basil Pasta
Grab a large pot for the pasta and a skillet for the other ingredients. Start by cooking the bacon until crisp, drain it on paper towels, and chop once cool. Leave about 2 tablespoons of the bacon fat in the skillet to sauté the ham, bell pepper, and onion; cook those for about five minutes, stirring frequently.
Next, add the fresh herbs and aromatics: basil, oregano, garlic, and parsley. The aroma will be irresistible. Continue cooking until the peppers and onion soften and the ham develops a slight browning, another two to three minutes.
When do I cook the pasta?
Cook the pasta while finishing the skillet mixture. Salt a pot of water and boil the large shells according to package directions until al dente (about 10–11 minutes depending on the brand), then drain.
While the pasta cooks, add the chopped bacon back to the skillet with the ham, then pour in the chicken broth and lemon juice. Let the mixture simmer uncovered for roughly 15 minutes, until the liquid has reduced by about half and the flavors concentrate.
Return the drained pasta to the large pot so you have room to combine everything. Mix the pasta with the skillet mixture until evenly coated. Serve with shredded Parmesan sprinkled on top or passed at the table for guests to add themselves.
Recipe details
Ingredients
- 6 slices cooked bacon, chopped
- 2 cups cooked ham, cubed
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 tsp fresh basil, minced (or 1/2 tsp dried)
- 2 tsp fresh oregano, minced (or 1/2 tsp dried)
- 1 garlic clove, minced
- 1/4 cup fresh parsley, minced
- 1 lb large shell pasta
- 1 can (10.5 oz) chicken broth
- Juice from 1 lemon
- 1/3 cup Parmesan cheese, shredded
Instructions
- In a skillet or large fry pan, cook the bacon until crisp. Drain on paper towels, chop when cool, and set aside. Reserve 2 tablespoons of bacon fat in the pan.
- Using the reserved bacon fat, sauté the ham, chopped pepper, and chopped onion for about 5 minutes, stirring often.
- Stir in basil, oregano, garlic, and parsley. Continue cooking until the vegetables are crisp-tender and the ham has lightly browned, about 2–3 more minutes.
- Begin cooking the pasta according to package directions until al dente. Drain the pasta when finished.
- Add the chopped bacon, chicken broth, and lemon juice to the skillet with the ham mixture. Simmer uncovered for about 15 minutes, or until the liquid reduces by roughly half.
- Combine the drained pasta with the skillet mixture. Sprinkle with Parmesan cheese and serve immediately.
Notes
Serves: 8. Prep time: about 30 minutes. Cook time: about 20 minutes. Total time: roughly 50 minutes. Calories per serving: approximately 310 kcal.
More pasta inspiration
If you enjoy hearty pasta dishes with fresh herbs, try pairing this recipe with other favorites or adapt it by swapping the ham for cooked sausage or adding a handful of cherry tomatoes for brightness.
Enjoy your Weekend Bacon Basil Pasta, and feel free to rate the recipe or leave a comment about any tweaks you make. Copyright © Sweet Ordeal. All content and images are copyright protected; please do not reuse images without permission. If you republish or adapt this recipe, rewrite it in your own words and credit the original post as the source.