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Pasta with bacon and chives in cheese sauce

30 min

Clash of giants — bacon and chives. Who will prevail? Will cheese sauce benefit from the conflict? What about pasta? You will find out in the upcoming episode.


  • 200 g (7 oz) of tube-shaped pasta (rigattoni)
  • 1 pack of bacon in slices from Morliny
  • A bunch of chives
  • 1 small onion
  • 2–3 cloves of garlic
  • 200 ml of sweet cream
  • 100 g (3.5 oz) of cheddar cheese
  • 30 g (1 oz) of Parmesan cheese or similar ripened cheese
  • 1 cup of white wine (optional)
  • Oil
  • Salt and pepper to taste


Step 1

Cut the bacon into strips. Finely chop the onion and garlic. Grate the cheese.

Step 2

Put the bacon and onion in the frying pan. Fry it all until the onion is softly and the bacon is lightly golden. Add the wine and evaporate the liquid by half. If you don’t use wine, add one third cup of water.

Step 3

Now add cream and bring to a boil. When the liquid starts to boil, add the cheese, and remove from the heat source. Mix the sauce thoroughly. When the cheese melts, add the chopped chives, and season it with salt and pepper.

Step 4

Cook the pasta in salted boiling water al dente by instructions on the package. Mix the hot pasta with the sauce. Serve sprinkled with chives.