Creamy, bacon and broccoli pasta – can be made gluten and dairy free, and is always yummy

When Grant and I first got married, I could only cook a few things – my signature dish was a creamy tuna and pea mornay-type thing on rice.  Grant HATES tuna.  So when I got given a Women’s Weekly cookbook in the first year or so of our marriage, I scoured it for some easy recipes and came across this one.  Every time I’ve made this pasta, it has tasted really good (except when in Chile, where we found it difficult to get a similar taste from the different ingredients – UHT cream, ham rather than bacon, etc).  But this has now become my signature dish – when we have visitors, it is usually a choice between this or whatever else is the recipe of the month for us.  Most of the time, this one wins hands down!

To make this gluten-free, just use gluten-free pasta.

To make this dairy-free, use coconut cream (stick a tin of coconut milk in the fridge overnight and scrape off the cream that forms), and nutritional yeast (approx 2 tbsp) instead of parmesan cheese.

To make this Whole30 compliant, use coconut cream and nutritional yeast as per the dairy-free option above, and serve with either spaghetti squash or zucchini noodels


Creamy bacon and broccoli fettucine

Prep Time 10 minutes
Cook Time 10 minutes
Servings 5
Author Australian Women's Weekly Cookbook


  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 4 rashers short-cut bacon chopped
  • 250 g broccoli chopped
  • 1/2 cup chicken or vegetable stock
  • 300 mL thickened cream or coconut cream
  • 2 tbs parmesan cheese or nutritional yeast
  • 250 g fettucine pasta gluten-free if needed


  1. Cook the pasta according to the directions on the packet.
  2. Saute the onions, garlic and bacon in a little olive oil until onion is tender and translucent.
  3. Add the broccoli and stock, cover and simmer for 5 minutes.
  4. Add cream/coconut cream and parmesan cheese/nutritional yeast and heat until sauce is thickened.
  5. Mix into pasta prior to serving.