Multi-Purpose Bacon Cream Sauce (Pasta, Steak, Chicken, Scallops & More)

Creamy bacon sauce recipe you can use with pasta, gnocchi, ravioli, chicken, steak, pork chops, salmon, shrimp, white fish and more. Truly multi-purpose and very easy to make.

Be sure to consider the tips and suggestions in the post.

5 from 1 vote

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 370kcal

Author: Milena Perrine

Ingredients

6 oz thick cut bacon diced or cut into small strips*
2 shallots finely diced**
1 ½ cups heavy cream
2 tablespoon grated Parmesan adjust to taste
salt and pepper to taste
red pepper flakes to taste, optional
parsley finely chopped, to taste, optional

Instructions

Heat a non-stick skillet or another pan*** over medium heat. Cook the diced bacon until it renders its fat and gets crispy. Remove to a paper towel lined plate and set aside.
Leave about a teaspoon of the bacon fat in the pan, remove the rest. Sauté the diced shallots until softened.
Add the heavy cream, bring to simmer (adjust heat to low or medium-low as necessary, you want to see gentle bubbles, do not allow the cream to boil). Simmer for about 5 minutes, then add the Parmesan and gently stir it in. Simmer a bit longer until the sauce thickens to your desired consistency.
Season liberally with salt and pepper to offset the sweetness of the cream (taste). Fold in the bacon bits and serve (use with pasta etc.) immediately. Sprinkle with red pepper flakes and parsley to taste.

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Notes

* You can increase the quantity if you prefer your sauce to be loaded with bacon. Consider pancetta as a substitute if you prefer bacon that has not been smoked.

**Substitute with one small red onion.

***A 10 inch diameter or even a bit bigger skillet works much better than a sauce pan because the larger surface area allows the sauce the thicken faster.

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