Save The smell of charred jalapeños under the broiler always brings me right back to that Saturday afternoon when I was craving something bold but didn't want to leave the house. I had a block of cream cheese, some bacon in the fridge, and a bag of jalapeños that were about to turn. Instead of making the usual poppers, I tossed everything into a skillet with pasta and never looked back. It was one of those happy accidents that turned into a regular weekend favorite.
I made this for my neighbors once during a potluck, and they kept asking if I'd ordered it from a restaurant. The combination of roasted jalapeños and crispy bacon on top of creamy pasta just hits differently. One friend even admitted she wasn't a spice person but went back for seconds anyway. That night, I realized this dish had crossover appeal, it's comforting enough for cheese lovers and exciting enough for heat seekers.
Ingredients
- Penne or rotini pasta: These shapes have ridges and curves that grab onto the creamy sauce beautifully, making every forkful rich and satisfying.
- Bacon: Adds a smoky, salty crunch that balances the heat from the jalapeños, plus the reserved fat helps build flavor in the sauce.
- Jalapeños: Roasting them under the broiler mellows their bite and brings out a sweet, smoky depth you won't get from raw peppers.
- Garlic and onion: These aromatics form the savory backbone of the sauce and fill your kitchen with the most inviting smell.
- Butter and flour: The foundation of your roux, which thickens the sauce and gives it that silky, luxurious texture.
- Whole milk: Creates a creamy base without being too heavy, though you can use half and half for extra richness if you like.
- Cream cheese: This is the secret to that tangy, velvety texture that makes the sauce cling to the pasta.
- Cheddar and Monterey Jack: A duo that melts smoothly and delivers sharp, creamy flavor with a hint of mild spice from the Jack.
- Smoked paprika: Adds a subtle smokiness that ties everything together and enhances the bacon flavor.
- Panko breadcrumbs: Toasted until golden, they add a delightful crunch on top that mimics the crispy coating of traditional poppers.
- Fresh chives: A bright, oniony finish that cuts through the richness and makes the dish look as good as it tastes.
Instructions
- Boil the pasta:
- Cook your penne or rotini in generously salted water until al dente, then drain and set aside. The salt in the water is your only chance to season the pasta itself, so don't skip it.
- Char the jalapeños:
- Arrange the halved, seeded jalapeño slices on a baking sheet and broil them on high for 3 to 4 minutes until the edges blacken slightly. This step transforms their raw heat into something smoky and complex.
- Crisp the bacon:
- Cook the chopped bacon in a large skillet over medium heat until it's crispy and the fat has rendered out. Remove the bacon, drain it on paper towels, and leave about a tablespoon of the fat in the pan for flavor.
- Sauté the aromatics:
- Toss the chopped onion into the bacon fat and cook for 2 minutes until it softens, then add the minced garlic and stir for another minute. Your kitchen will smell incredible at this point.
- Build the roux:
- Stir in the butter and let it melt completely, then whisk in the flour and cook for about a minute. This forms the base that will thicken your sauce and keep it from separating.
- Add the milk:
- Pour in the milk gradually while whisking constantly to avoid lumps, then bring it to a gentle simmer. Let it cook for about 3 minutes until it thickens enough to coat the back of a spoon.
- Melt in the cheese:
- Lower the heat and whisk in the cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper until the sauce is smooth and glossy. Taste and add salt as needed, keeping in mind the bacon will add more saltiness later.
- Combine everything:
- Stir the roasted jalapeños and half the bacon into the sauce, then add the cooked pasta and toss until every piece is coated. The pasta will soak up some of the sauce as it sits, so don't worry if it looks a little loose at first.
- Serve hot:
- Plate the pasta immediately and top with the remaining bacon, toasted panko breadcrumbs, and a sprinkle of fresh chives. Serve it right away while the sauce is still creamy and the toppings are crunchy.
Save There's something about the way this dish brings people together around the table, maybe it's the slight thrill of the spice or the comfort of all that cheese. I've served it at casual dinners and game nights, and it always sparks conversation. Someone always asks for the recipe, and I love that it's simple enough to share but impressive enough to feel special.
How to Adjust the Heat
If you're nervous about spice, start by using only two jalapeños and make sure to scrape out every seed and white membrane, that's where most of the heat hides. You can always taste the sauce before adding the peppers and stir in just a few slices at a time. On the flip side, if you want more kick, leave some seeds in or toss in a diced serrano pepper. I've even added a pinch of cayenne to the cheese sauce when I'm feeling bold.
Make It Your Own
This recipe is forgiving and loves to be customized. Swap the bacon for turkey bacon or crispy pancetta, or leave it out entirely and lean into the smoked paprika for a vegetarian version. I've added diced rotisserie chicken when I needed extra protein, and I've also stirred in a handful of spinach at the end for color and a little freshness. If you want to make it ahead, prepare the sauce and store it separately, then reheat gently and toss with freshly cooked pasta.
Serving and Pairing Ideas
This pasta is rich and bold, so I like to serve it with something light and crisp on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. If you're feeding a crowd, garlic bread or a crusty baguette is always a hit for scooping up extra sauce. For drinks, a cold lager or a chilled Sauvignon Blanc balances the spice and richness without overwhelming your palate.
- Pair with a bright green salad to balance the richness.
- Serve with garlic bread for soaking up every bit of sauce.
- A cold beer or crisp white wine complements the heat beautifully.
Save This is the kind of dish that feels indulgent but comes together without a lot of fuss, perfect for when you want something exciting without spending hours in the kitchen. I hope it becomes one of those recipes you turn to again and again, tweaking it to fit your mood and the people you're feeding.
Recipe FAQs
- → How can I make this dish less spicy?
Remove all seeds and membranes from the jalapeños before roasting, as this is where most heat concentrates. You can also use fewer jalapeños overall or substitute with milder peppers like banana peppers. The smoked paprika adds flavor without significant heat, so keep that intact.
- → Can I prepare this ahead of time?
Cook the pasta and roast the jalapeños in advance. Store both separately in the refrigerator for up to 3 days. Prepare the cheese sauce fresh when ready to serve for best texture and flavor. Bacon can also be cooked ahead and reheated gently.
- → What pasta shape works best?
Penne or rotini are ideal because their ridges and curves catch the creamy sauce beautifully. Other good options include farfalle (bow ties) or rigatoni. Avoid thin pastas like spaghetti, which can get lost in the rich sauce.
- → How do I make this vegetarian?
Simply omit the bacon and increase smoked paprika to 1 teaspoon for additional depth. Consider adding roasted mushrooms or sun-dried tomatoes for umami richness. Crispy fried onions also work well as a garnish for textural contrast.
- → Can I use different cheeses?
Absolutely. Monterey Jack and cheddar are classic popper cheeses, but you can experiment with gruyere, pepper jack, or smoked gouda. For a lighter version, use reduced-fat versions of any cheese. Just maintain a similar total amount for proper sauce consistency.
- → What's the best way to prevent a lumpy sauce?
The key is slowly whisking milk into your roux while maintaining gentle heat. Add milk gradually in a thin stream while whisking constantly. If lumps do form, strain the sauce through fine mesh or use an immersion blender to smooth it out.