Slow Cooker Creamy Bacon Pasta

A hands-off creamy pasta bake with crispy bacon, garlic, and Parmesan. Midweek dinner sorted.

Ingredients

• 350g penne or rigatoni
• 200g bacon lardons
• 3 cloves garlic, crushed
• 300ml double cream
• 200ml chicken stock
• 2 eggs, beaten
• 100g grated Parmesan or Cheddar
• 1 tsp dried Italian herbs
• Salt and pepper

Method

1. Fry the bacon lardons until crisp. Add to the slow cooker.
2. Add the uncooked pasta, garlic, cream, stock, and herbs. Stir.
3. Cook on Low for 2-3 hours, stirring halfway.
4. Mix the eggs and cheese. Stir into the pasta off the heat (the residual heat cooks the egg).
5. Serve immediately with extra cheese and black pepper.

Tips

Stir the egg and cheese mix in OFF the heat to avoid scrambling. The residual heat creates a silky sauce.