• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » French Recipes » Creamy Pasta with Bacon and Cheese (Pâtes aux Lardons et Comté)

    Creamy Pasta with Bacon and Cheese (Pâtes aux Lardons et Comté)

    Published: Feb 24, 2019 · Modified: Jul 29, 2022 · by Debra with Leave a Comment · 2350 words. About 12 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    You may not think of pasta when you think of Paris, but now I will. This creamy rigatoni with bacon and comté cheese is an easy pasta recipe that's comforting and elegant at the same time. It's rich and delicious, yet made with simple ingredients. Everything you expect French food to be.

    Creamy pasta with bacon and comté cheese (Pâtes aux lardons et comté) in a cast iron pan on a wooden table. The cheese on top is golden brown.

    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    When we were planning our trip to Paris and I was thinking of all of the recipe inspiration I would come back with, I honestly never thought I would be sharing a creamy pasta recipe. But on our last night there, I had this magical cheesy baked deliciousness, and I couldn't keep it from you.

    It's really exceptionally French, with béchamel sauce as the base, nutty comté cheese, and a bit of smoky bacon to replace the classic French ham (the French LOVE ham!) that you can't readily find in the States. This is an easy pasta recipe that will transport you to a Parisian bistro!

    Jump to:
    • The Parisian dinner that inspired this recipe
    • Ingredients
    • Instructions
    • Tips and Substitutions
    • Serving Suggestions
    • Related recipes
    • Recipe

    The Parisian dinner that inspired this recipe

    This was a big family trip: me, my mom, my husband, his mom, his sister, her husband, and his mom. Got that? The whole fam-damily. We spent nine days in Paris together for my sister-in-law's birthday. Our second to last day was date day/night for the couples. So, after a day of walking all over Paris together, my husband and I wandered into Hotel Amour for dinner.

    I had seen pictures of this hotel in my Tasting Paris cookbook, and hadn't realized it was just around the corner from the hotel where we were staying. It had a great rock-n-roll vibe and a fun staff. Glowing red glass candle holders on the table, groovy music, it was lively, just the right amount of dark, great food and wine. And it was big.

    After eight days of traipsing around as a group of seven, we found that it was sometimes difficult to get a table at the better places for dinner. Many of the bistros are so small they didn't have room for us, and we didn't always have our plans in place in time to make reservations in advance.

    Because of that, on some nights, we had some meals that were - well, let's just say they were not my favorite. (Even Paris has mediocre restaurants...)

    So while we were having our vibey date night, my very smart husband suggested we see if there was a reservation available for all of us the next evening, which would be our final dinner of the trip. It was right by our hotel, we would have the matter settled, no traipsing, no food that was "meh."

    So we did it. We decided for everyone and it was so.

    When we returned on Friday night, they seated us in the back of the restaurant, in an area that is all glassed in and full of plants. It was packed wall-to-wall with Parisians getting their weekend on.

    The dining room at Hotel Amour in Paris. The glass walls and ceiling are lined with plants, greenery and strings of lights. People are sitting at bistro tables throughout the dimly lit room.

    The night before, I had ordered scallops, which were delicious, but then I kept seeing this big baked dish of pasta go past me for the rest of the night and I was kind of having regrets. I was not going to make the same mistake twice.

    It came to the table all hot and bubbly with golden brown cheese on top. I dug in, and it tasted like something you would have at a cozy chalet in the Alps, all creamy and cheesy and hammy. Like a big cheesy Alpine hug. The pasta was cooked perfectly, and it seemed like the more I ate, the more cheese there was. I stopped shy of making myself sick, but it was a close one.

    Our second bottle of wine that night (What? There were seven of us...) was a Bordeaux from Chateau Le Puy, their Emilien. The waitress was so excited when I ordered it, she thought it was the best wine on the menu. It's from an estate that has been owned by the same family for 400 years.

    If you see it somewhere, be sure to try it. They were doing biodynamic wine before it was a thing. It went perfectly with this pasta, cutting through the richness of the creamy pasta sauce and cheese.

    This creamy pasta recipe is rustic, homey and comforting, and I love to bake it and serve it in my Lodge cast-iron cookware. Either the 12-inch cast-iron skillet, or I've also made individual portions in these cute cast-iron mini servers. 

    Now light some candles, put on some good rock 'n' roll, open a bottle of Bordeaux and whip up this pasta.

    A wooden cutting board with ingredients for creamy pasta with bacon and comté cheese sits on a wooden table. Bacon, shredded cheese, and dried rigatoni noodles are on the cutting board.

    Ingredients

    • Rigatoni pasta: You need this giant, tubular pasta as a vehicle for the creamy, cheesy béchamel sauce. It is going to fill up those noodles so you'll get sauce in every bite. Use a good pasta brand, I like DeCecco which you can find at most grocery stores. You don't want a cheap, low quality noodle to just fall apart in the sauce and ruin everything!
    • Comté cheese: Comte is a French cheese made from unpasturized cow's milk. It is an excellent melting cheese. If you can't find comté cheese, gruyere is a good substitute.
    • Bacon: Use a smoky, thick-cut bacon.
    • Flour, butter, whole milk, smoked paprika, salt: This is our béchamel sauce, the creamy base that will combine with the melty cheese and get into every nook and cranny of the pasta.

    Instructions

    Grate the comté cheese and set aside.

    A block of comté cheese and some shredded comté cheese on a wooden cutting board sitting on a wooden table.

    Cook bacon, allow it to cool, crumble into pieces and set aside.

    Fill a large, deep pot with water and bring to a boil. Once boiling, generously salt the water and add rigatoni. Cook to al dente according to package instructions.

    Meanwhile, make the béchamel sauce.

    In the microwave or in a sauce pan over low heat warm the milk slightly. You're just taking the chill off, not bringing it to a simmer.

    In a separate sauce pan over medium-low heat, melt the butter.

    Then mix the flour into the butter, and as soon as it starts to bubble, begin whisking constantly for about 2 minutes.

    Gradually add the milk, whisking constantly to avoid any lumps.

    Once all milk is incorporated, bring it to a low boil and continue to whisk occasionally as it thickens, about 4 - 5 minutes.

    A saucepan filled with bechamel sauce sits on a wooden surface. A whisk is in the pot leaning to the right.

    Once thickened, remove from heat and whisk in the salt and paprika.

    A saucepan filled with bechamel sauce that has paprika added to it sits on a wooden surface. A whisk is in the pot leaning to the right.

    Once the pasta is al dente, drain quickly in a colander and immediately return to the same pot. You'll want some of the pasta water still clinging to the noodles so the starches will help the sauce stick to them.

    Add the béchamel sauce to the noodles and incorporate thoroughly.

    A deep pan filled with cooked pasta coated with bechamel sauce. A spatula sits in the pan, leaning to the left.

    Then add 1 ¾ cups of the cheese and incorporate.

    A deep pan filled with cooked pasta coated with bechamel sauce, grated comté cheese has been added but not yet mixed in. A spatula sits in the pan, leaning to the left.

    And finally add about ¾ of the bacon and mix together.

    A deep pan filled with cooked pasta with a cheesy cream sauce. Crumbled bacon is in the center of the pan. A spatula sits in the pan, leaning to the left.
    A deep pan filled with cooked pasta with a cheesy cream sauce with bacon. Melted cheese can be seen between the noodles. A spatula sits in the pan, leaning to the left.

    Transfer the pasta to a cast-iron skillet or an oven-proof baking dish.

    Top with remaining bacon, then add the remaining comté cheese in an even layer on top.

    Place under the broiler until the cheese is bubbly and starts to turn golden brown. Comté is a very sturdy cheese and it will stand up to a fair amount of heat before it starts to turn golden brown.

    But as always, when broiling, be sure to leave the oven door cracked and keep a close eye on it so you don't burn it.

    Remove from the oven and serve immediately.

    Et voila! A creamy pasta recipe straight from Paris!

    Creamy pasta with bacon and comté cheese (Pâtes aux lardons et comté) in a cast iron pan on a wooden table. The cheese on top is golden brown.

    Tips and Substitutions

    • For this recipe, I cooked the bacon in the microwave. It's just going to get crumbled up and mixed into creamy pasta, so there is no sense in laboring over a hot skillet. If cooking it in the microwave is good enough for Jaques Pepin, it's good enough for me!
    • You have to use the big rigatoni noodles, and a quality brand. I tried this with a smaller-width, generic brand noodle and it just wasn't good. I found De Cecco Rigatoni no. 24 worked perfectly and seemed exactly like what I had in Paris.
    • Even though it is supposed to be a Mother Sauce, with what I thought would be one true formula, there are as many recipes for béchamel as there are types of French cheese. (probably.) I used one from David Lebovitz and found it to be the perfect texture and thickness for this creamy pasta recipe. I added a bit of smoked paprika to complement the smokiness of the bacon, instead of using cayenne. This is a double batch of béchamel. It will seem like a lot. I didn't think I'd use it all, but I did. If you have some left over, it will keep in the fridge for a couple of days.
    • If you can't find comté cheese, use gruyère instead.
    • If you can find good quality French ham, by all means use it instead of the bacon. Probably about 4 slices will do.

    Serving Suggestions

    Keep it super French and serve one of these for dessert.

    • Believe it or not, Chocolate Mousse is very easy to make and since it must be made ahead, it's already ready already after dinner! And this one has booze in it!
    • French-Style Hot Chocolate is the polar opposite of that stuff in the packet. Thick, rich, and made with just two ingredients.

    Related recipes

    Try these on for more decadent pasta ideas.

    • Curly cavatappi noodles make this Baked Pasta with Goat Cheese, Radicchio, and Caramelized Red Onion the most sophisticated adult mac 'n' cheese.
    • Use oven ready noodles and Butternut Squash Lasagna becomes a cinch!
    • Can you get any more indulgent than Red Wine Spaghetti? How romantic!

    Recipe

    Creamy pasta with bacon and comté cheese (Pâtes aux lardons et comté) in a cast iron pan on a wooden table. The cheese on top is golden brown.

    Creamy Pasta with Bacon and Cheese (Pâtes aux Lardons et Comté)

    You may not think of pasta when you think of Paris, but now I will. This creamy rigatoni with bacon and comté cheese is an easy pasta recipe that’s comforting and elegant at the same time. It's rich and delicious, yet made with simple ingredients. Everything you expect French food to be. 
    4.22 from 14 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: French, Parisian
    Keyword: cheesy baked pasta
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 people
    Calories: 870kcal

    Equipment

    • large stock pot
    • colander
    • box grater
    • silicone spatula
    • 12" cast iron skillet
    • large saucepan
    • whisk

    Ingredients

    • 1 lb dried rigatoni no. 24 size preferred
    • 8 slices bacon
    • 3 cups comté cheese, divided or gruyère

    For the béchamel sauce recipe:

    • 4 tablespoon butter salted or unsalted
    • 6 tablespoon flour
    • 4 cups whole milk
    • ½ teaspoon smoked paprika
    • pinch kosher salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Grate the cheese and set aside. 
    • Cook bacon, crumble into pieces and set aside. I cooked this in the microwave. No sense laboring over a skillet for this recipe. If this method is good enough for Jaques Pepin, it's good enough for me! 
    • Fill a large, deep stock pot with water and bring to a boil. Once boiling, generously salt the water and add rigatoni. Cook to al dente according to package instructions. I recommend DeCecco no 24. Just use a nice big noodle of good quality. 

    Béchamel sauce recipe:

    • In the microwave or in a sauce pan over low heat warm the milk slightly. You’re just taking the chill off, not bringing it to a simmer.
    • In a separate pan over medium-low heat, melt the butter.
    • Then mix the flour into the butter, and as soon as it starts to bubble, begin whisking constantly for about 2 minutes.
    • Gradually add the milk, whisking constantly to avoid any lumps. Once all milk is incorporated, bring it to a low boil and continue to whisk occasionally as it thickens, about 4 – 5 minutes.
    • Once thickened, remove from heat and whisk in the salt and paprika.

    Assemble the pasta dish:

    • Once the pasta is al dente, drain quickly in a colander and immediately return to the same pot. 
    • Add the béchamel sauce to the noodles and incorporate thoroughly. Make sure it's well mixed, with sauce coating the noodles inside and out. 
    • Then add 1 ¾ cups of the cheese and incorporate.
    • Add ¾ of the bacon and mix together. 
    • Transfer the pasta to a cast-iron skillet or an oven-proof baking dish. Top with remaining bacon, then add the remaining comté cheese in an even layer on top.
    • Place under the broiler until the cheese is bubbly and starts to turn golden brown. Comté is a very sturdy cheese and it will stand up to a fair amount of heat before it starts to turn golden brown. But as always, when broiling, be sure to leave the oven door cracked and keep a close eye on it so you don’t burn it.
    • Remove from the oven and serve immediately. 

    Notes

     
    • For this recipe, I cooked the bacon in the microwave. It's just going to get crumbled up and mixed into creamy pasta, so there is no sense in laboring over a hot skillet. If cooking it in the microwave is good enough for Jaques Pepin, it's good enough for me!
    • You have to use the big rigatoni noodles, and a quality brand. I tried this with a smaller-width, generic brand noodle and it just wasn't good. I found De Cecco Rigatoni no. 24 worked perfectly and seemed exactly like what I had in Paris.
    • Even though it is supposed to be a Mother Sauce, with what I thought would be one true formula, there are as many recipes for béchamel as there are types of French cheese. (probably.) I used one from David Lebovitz and found it to be the perfect texture and thickness for this creamy pasta recipe. I added a bit of smoked paprika to complement the smokiness of the bacon, instead of using cayenne. This is a double batch of béchamel. It will seem like a lot. I didn't think I'd use it all, but I did. If you have some left over, it will keep in the fridge for a couple of days.
    • If you can't find Comté cheese, gruyère will work, but it's a little stronger in flavor, so you might not want to use quite as much. 
     
     
    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 870kcal | Carbohydrates: 71g | Protein: 39g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 129mg | Sodium: 558mg | Potassium: 503mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1220IU | Calcium: 869mg | Iron: 1.7mg

    More French Recipes

    • French Hot Chocolate (Chocolat Chaud)
    • Chicken Thighs in Red Wine with Dried Plums
    • Soupe Au Pistou
    • Chocolate Mousse Recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Best Gazpacho Recipe
    • Coffee Granita (Granita di Caffè)
    • Creamy Cucumber Salad
    • Easy Strawberry Compote

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Palmiers Cookies (Elephant Ears)
    • Cast Iron Skillet Steak

    Chocolate Recipes

    • Gluten Free Triple Chocolate Buckwheat Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte with Spinach and Bacon

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Hungarian Chicken Paprikash
    • Cornmeal Pancakes with Strawberry Compote
    • Mango Avocado Salsa
    • Almond Flour Carrot Cake (Gluten Free!)

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Palmiers Cookies (Elephant Ears)
    • Cast Iron Skillet Steak

    Chocolate Recipes

    • Gluten Free Triple Chocolate Buckwheat Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte with Spinach and Bacon

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog