Smoked Gouda Alfredo Pasta with Bacon Recipe

Introduction

This Smoked Gouda Alfredo Sauce brings a rich, smoky twist to classic Alfredo pasta. Combined with crispy bacon and creamy cheeses, it’s a comforting dish perfect for family dinners or special occasions.

Ingredients

• 8 slices of cooked bacon
• 16 oz cooked linguine pasta or fettuccine noodles
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 to 1 teaspoon ground black pepper
• 2 cups whole milk
• 1 cup finely shredded smoked Gouda cheese (plus some for garnish)
• 1/4 cup finely shredded Parmesan cheese (some for garnish)
• 1/2 teaspoon dried parsley flakes (optional)

Instructions

1. Cook the pasta: Prepare the linguine or fettuccine according to the package instructions. Drain well and rinse briefly to prevent sticking. Set aside.
2. Make the roux: In a large skillet over medium-high heat, melt the butter. Add the flour, salt, and black pepper. Whisk continuously until the mixture is creamy and smooth, scraping the pan edges to avoid lumps.
3. Add the milk: Gradually pour in about half a cup of milk, whisking quickly to combine. Then add the remaining milk while whisking continuously. Keep whisking until the sauce thickens.
4. Incorporate the cheeses: Remove the skillet from heat and stir in the shredded smoked Gouda and Parmesan cheeses until melted and smooth.
5. Add bacon and combine: Chop the cooked bacon into bits and mix into the sauce. Then add the cooked pasta to the skillet and toss well to coat evenly with the Alfredo sauce.
6. Garnish and serve: Sprinkle additional bacon bits and dried or fresh parsley on top. Serve immediately for the best flavor and texture.

Tips & Variations

• For a lighter sauce, substitute half-and-half for some of the whole milk.
• Try adding sautéed mushrooms or steamed broccoli for extra veggies.
• Use smoked mozzarella instead of Gouda for a different smoky flavor.
• To make it vegetarian, omit the bacon and add toasted walnuts for crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of milk to loosen the sauce as needed. Avoid microwave reheating at high power to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this sauce pairs well with most types of pasta, including penne, spaghetti, or even farfalle. Choose your favorite shape to suit the meal.

Is smoked Gouda necessary for the recipe?

Smoked Gouda adds a unique depth and smokiness, but you can substitute regular Gouda or another mild cheese if preferred. Just note that the flavor will be less smoky.

Smoked Gouda Alfredo Pasta with Bacon Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

This Smoked Gouda Alfredo Sauce recipe with milk offers a creamy, flavorful twist on the classic alfredo by incorporating smoky gouda cheese and crispy bacon. Served over linguine or fettuccine pasta, this rich and indulgent dish is perfect for a comforting dinner that’s easy to prepare.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Pasta

• 8 slices of cooked bacon
• 16 oz cooked linguine pasta or fettuccine noodles

For the Sauce

• 4 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1 teaspoon salt
• 1/2 to 1 teaspoon ground black pepper
• 2 cups whole milk
• 1 cup finely shredded Smoked Gouda Cheese (plus some for garnish)
• 1/4 cup finely shredded Parmesan Cheese (some for garnish)
• 1/2 teaspoon dried parsley flakes (optional)

Instructions

1. Cook the pasta: Boil water and cook the pasta following the package directions until al dente. Drain well and rinse under cold water to prevent sticking. Set aside.
2. Make the roux: In a large skillet over medium-high heat, melt the unsalted butter. Add the all-purpose flour, salt, and ground black pepper. Use a whisk to blend the butter and flour mixture until creamy, smooth, and free of lumps. Be sure to scrape the edges to fully incorporate all flour.
3. Add milk gradually: Slowly pour about half a cup of whole milk into the skillet, whisking quickly to combine with the roux. Then add the remaining milk, continuing to whisk until the sauce is smooth and begins to thicken.
4. Incorporate cheeses: Once the sauce has thickened to a creamy consistency, remove the skillet from heat. Stir in the shredded smoked gouda and parmesan cheeses until melted and fully integrated into the sauce.
5. Add bacon and combine: Chop the cooked bacon slices into bits and stir them into the cheese sauce until evenly distributed.
6. Mix pasta with sauce: Add the cooked linguine or fettuccine noodles to the skillet and toss thoroughly until all the pasta is coated evenly with the smoked gouda Alfredo sauce.
7. Garnish and serve: Sprinkle additional bacon bits and dried or fresh parsley flakes on top as garnish. Serve immediately for best flavor and texture.

Notes

• Use smoked gouda for its distinctive smoky flavor that elevates this classic sauce.
• Adjust the black pepper to taste, especially if you prefer a milder sauce.
• Rinsing the pasta after cooking helps prevent it from clumping but also slightly cools it; warm it briefly before mixing with sauce if preferred.
• For a richer sauce, whole milk is recommended, but you can substitute 2% milk if desired.
• To make this dish vegetarian, omit the bacon and use vegetable broth for cooking pasta.
• Serve immediately to enjoy the sauce at its creamiest consistency.

Keywords: Smoked Gouda Alfredo Sauce, Bacon Alfredo, creamy pasta sauce, homemade alfredo, Italian pasta sauce