📝 About This Recipe
A staple of Brazilian home cooking, this dish elevates simple pasta into a luxurious, velvety masterpiece using 'Requeijão Cremoso,' Brazil's beloved artisanal spreadable cheese. This version balances the tanginess of the cream cheese with smoky bacon and aromatic herbs, creating a soul-warming meal that is both nostalgic and sophisticated. It is the ultimate comfort food that brings the warmth of a Brazilian family kitchen right to your table.
🥗 Ingredients
The Pasta
- 500 grams Penne or Fusilli pasta (dry weight)
- 2 tablespoons Kosher salt (for the pasta water)
The Flavor Base
- 150 grams Smoked bacon (diced into small cubes)
- 1 tablespoon Unsalted butter
- 1 Yellow onion (finely minced)
- 3 pieces Garlic cloves (minced)
The Creamy Sauce
- 1 cup Requeijão Cremoso (approx. 200-250g jar; use Brazilian style)
- 1 cup Heavy cream (or 'creme de leite' (canned/box))
- 1/2 cup Whole milk (to adjust consistency)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh parsley (finely chopped)
- 2 stalks Green onions (thinly sliced)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the 2 tablespoons of salt. It should taste like the sea.
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2
Add the pasta to the boiling water and cook until 'al dente' according to package instructions (usually 8-10 minutes). Do not overcook, as it will finish in the sauce.
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3
While the pasta cooks, place the diced bacon in a large skillet or deep pan over medium heat. Fry until the bacon is golden and crispy.
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4
Use a slotted spoon to remove the crispy bacon and set aside on a paper towel, leaving the rendered fat in the pan.
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5
Add the tablespoon of butter to the bacon fat. Once melted, add the minced onion and sauté for 3-4 minutes until translucent.
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6
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it brown or burn.
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7
Lower the heat and pour in the heavy cream and Requeijão. Stir constantly with a whisk or wooden spoon until the Requeijão has completely melted into a smooth sauce.
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8
Whisk in the milk and the grated Parmesan cheese. Season with nutmeg and black pepper. Taste before adding extra salt, as the bacon and cheese are already salty.
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9
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water.
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10
Drain the pasta and immediately add it to the skillet with the creamy sauce. Toss well to coat every piece of pasta.
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11
If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until you reach a silky, glossy consistency.
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12
Stir in half of the crispy bacon and the fresh parsley/green onions.
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13
Transfer to a warmed serving bowl and garnish with the remaining crispy bacon and an extra sprinkle of Parmesan.
💡 Chef's Tips
If you cannot find Brazilian Requeijão, a mix of cream cheese and a splash of heavy cream blended until smooth is a decent substitute, though the flavor profile will differ. Always use freshly grated Parmesan; the pre-shredded kind contains anti-caking agents that can make your sauce grainy. Do not skip the nutmeg; it is the secret ingredient that bridges the flavors of the cream and the cheese. To keep the sauce from breaking, ensure you are using low heat once the dairy is added to the pan. For a vegetarian version, swap the bacon for sautéed mushrooms or sun-dried tomatoes.
🍽️ Serving Suggestions
Pair this with a crisp, chilled glass of Sauvignon Blanc or a light Brazilian Pilsner. Serve alongside a simple green salad with a sharp vinaigrette to cut through the richness of the sauce. A side of garlic bread or 'Pão de Queijo' (Brazilian cheese bread) is perfect for mopping up any leftover sauce. For a full Brazilian experience, serve with a side of 'Bife Acebolado' (thinly sliced steak with onions). Finish the meal with a strong Brazilian espresso to balance the creamy decadence.