Creamy Bacon Pistachio Pasta

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Guys. We are obsessed with this recipe in our house. OB.SESSED.

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I’ve already made it four times now because 1) it’s crazy delicious and 2) it’s so incredibly simple to make. And, unlike a lot of cheesy pasta dishes, this one is actually somewhat healthy. A serving has less than 400 calories, 16g protein, 50g carbs, and 13g fat. Not too shabby! I hope you enjoy this dish as much as we do!

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Ingredients:

  • 2 cups pasta (I used quinoa pasta)
  • 5 pieces bacon <– trukey bacon would work too
  • 1/4 cup non-fat ricotta
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/4 cup shelled pistachios
  • 1/2 tbsp extra-virgin olive oil or butter <– both are delicious
  • salt + pepper to taste

Directions: Cook pasta and bacon as directed. Combine ricotta, Parmesan, milk, EVOO, salt, and pepper together in a large mixing bowl; blend well. When bacon is finished cooking, break it into small pieces and add it to the mixing bowl. When pasta is finished cooking, strain water and then pour pasta into the mixing bowl and thoroughly coat. Stir in pistachios and top with additional Parmesan cheese if you wish. Serve immediately!

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Makes 4 servings

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7 Comments

  1. I am going to try this, looks delicious – I will likely sub out the pistachios so I can use regular ricotta cheese.

  2. Tried this recipe tonight! Used Marscopone instead of ricotta and chopped pecans (because that’s what I had). Added some red pepper flakes and sautéed onion and spinach and it was a delicious, though very rich dish, my husband loved it!

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