Save My neighbor brought over a tray of jalapeño poppers one summer evening, and I ate far too many while standing in her kitchen. The creamy filling, the smoky char, the bite of pepper against all that cheese—it stuck with me. A few weeks later, I was staring at leftover bacon and a bag of penne, wondering what would happen if I turned that appetizer into dinner. The answer was this pasta, and it's been my go-to indulgence ever since.
I made this for a friend who claimed she didn't like spicy food. She eyed the jalapeños suspiciously, took one cautious bite, then finished two full servings without saying a word. Later she texted me asking for the recipe. That's when I knew this dish had a way of winning people over, even the skeptics.
Ingredients
- Penne or rotini pasta: The ridges and hollow centers catch the creamy sauce beautifully, making every bite satisfying.
- Bacon: Chopped and crisped, it adds smoky depth and a bit of crunch; save that rendered fat for building flavor in the sauce.
- Jalapeños: Roasting them under the broiler mellows the heat and brings out a sweet, smoky flavor that defines this dish.
- Garlic and onion: These aromatics form the savory backbone of the sauce, cooked just until fragrant in bacon fat.
- Butter and flour: They create a roux that thickens the milk into a silky base for all that cheese.
- Whole milk: It keeps the sauce creamy without being too heavy, whisking in smoothly to avoid lumps.
- Cream cheese: This gives the sauce a luxurious tang and body that regular cheese alone can't achieve.
- Cheddar and Monterey Jack: Together they melt into a stretchy, flavorful coating that clings to every piece of pasta.
- Smoked paprika: A pinch deepens the smoky flavor, especially if you skip the bacon.
- Panko breadcrumbs: Toasted until golden, they add the crispy topping that makes this feel like a true jalapeño popper.
- Fresh chives: A sprinkle brightens the richness and adds a fresh, oniony note at the end.
Instructions
- Boil the pasta:
- Cook your pasta in salted water until al dente, following the package timing. Drain it well and set aside while you build the sauce.
- Char the jalapeños:
- Arrange the halved, seeded jalapeño slices on a baking sheet and broil them for 3 to 4 minutes until the edges blister and darken. This step transforms their flavor from raw and sharp to sweet and smoky.
- Crisp the bacon:
- Cook the chopped bacon in a large skillet over medium heat until it's crispy and the fat has rendered. Remove the bacon to drain on paper towels, but leave about a tablespoon of that golden fat in the pan.
- Sauté the aromatics:
- Add the onion to the bacon fat and cook for 2 minutes until softened. Toss in the garlic and stir for another minute until your kitchen smells amazing.
- Make the roux:
- Stir in the butter and let it melt completely, then whisk in the flour. Cook this paste for about a minute, stirring constantly, to cook out the raw flour taste.
- Build the sauce:
- Pour in the milk gradually, whisking the whole time to keep it smooth. Bring it to a gentle simmer and let it thicken for about 3 minutes, stirring occasionally.
- Melt in the cheese:
- Lower the heat and whisk in the cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir patiently until everything melts into a smooth, glossy sauce, then taste and add salt as needed.
- Combine everything:
- Fold in the roasted jalapeños and half the crispy bacon, then add the cooked pasta. Toss it all together until every piece is coated in that creamy, spicy sauce.
- Finish and serve:
- Plate the pasta and top with the remaining bacon, toasted panko, and a scatter of fresh chives. Serve it hot, while the cheese is still stretchy and the breadcrumbs are crunchy.
Save There was a night when I doubled this recipe for a potluck, and it disappeared faster than anything else on the table. People kept coming back, asking what was in it, surprised that something so rich could have such a clean, bright kick from the peppers. It reminded me that the best comfort food doesn't have to be predictable.
Making It Your Own
If you want less heat, roast only two jalapeños and use a mild green bell pepper for the rest of the veggie base. For a vegetarian version, skip the bacon entirely and lean hard into the smoked paprika, maybe even adding a pinch of liquid smoke to the sauce. I've also stirred in diced grilled chicken or sautéed shrimp when I needed more protein, and both worked beautifully without competing with the flavors.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce thickens as it cools. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen it back up. The panko won't stay crispy, so I usually toast a fresh batch and sprinkle it on top after reheating.
Pairing and Serving Suggestions
This pasta is rich enough to stand alone, but a simple green salad with a tangy vinaigrette helps cut through the creaminess. I've served it alongside garlic bread for a full-on indulgent meal, and once brought it to a backyard gathering with cold lagers and it was a perfect match.
- A crisp Sauvignon Blanc balances the spice and richness beautifully.
- Serve with a side of roasted broccoli or green beans for a bit of freshness.
- Leftovers make an unexpectedly good lunch cold, straight from the fridge.
Save This dish has become my answer to when I want comfort food with a little attitude. It's creamy, smoky, and just spicy enough to keep things interesting without burning anyone out.
Cooking Questions
- → How can I adjust the spice level?
Use fewer jalapeños or remove all seeds and membranes for milder heat. For extra kick, include jalapeño seeds or add cayenne pepper to the sauce.
- → Can I make this vegetarian?
Yes, omit the bacon entirely and increase smoked paprika for depth. Consider adding roasted red peppers or sun-dried tomatoes for richness and complexity.
- → What pasta shapes work best?
Penne and rotini both work well for trapping the creamy sauce. Rigatoni or farfalle are excellent alternatives that hold the cheese sauce beautifully.
- → Can I prepare this ahead?
Cook components separately and store in the refrigerator up to 2 days. Reheat the sauce gently on low heat with a splash of milk to restore creaminess, then toss with fresh pasta.
- → What wines pair well with this dish?
Crisp Sauvignon Blanc balances the richness and heat beautifully. Cold lager beer is an excellent alternative, with its carbonation cutting through the cream.
- → How do I prevent a lumpy sauce?
Whisk constantly when adding milk to the roux. Add milk gradually in small amounts, ensuring each addition is fully incorporated before adding more.