Creamy Garlic Bacon Pasta (Print)

Comforting pasta featuring crispy bacon, sautéed garlic, and a luscious cream sauce.

# Components:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Bacon & Aromatics

02 - 7 oz smoked bacon or pancetta, diced
03 - 4 large garlic cloves, finely chopped

→ Sauce

04 - 1 cup heavy cream
05 - ½ cup grated Parmesan cheese
06 - 2 tbsp unsalted butter
07 - ½ tsp freshly ground black pepper
08 - Salt, to taste

→ Garnish

09 - 2 tbsp chopped fresh parsley
10 - Extra grated Parmesan, for serving

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water and drain.
02 - Heat a large skillet over medium heat. Add diced bacon and cook until golden and crispy, about 5 to 7 minutes. Remove bacon with a slotted spoon and set aside. Discard all but 1 tablespoon of bacon fat.
03 - In the same skillet, melt butter over medium-low heat. Add chopped garlic and sauté for 1 minute until fragrant, avoiding browning.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, cooked bacon, and black pepper. Simmer for 2 to 3 minutes until sauce thickens slightly.
05 - Add drained pasta to the skillet and toss to coat evenly. If sauce is too thick, incorporate reserved pasta water one tablespoon at a time until desired consistency is achieved.
06 - Adjust seasoning with salt and additional black pepper to taste. Remove from heat. Divide pasta among plates and garnish with chopped parsley and extra Parmesan. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you spent all afternoon on it.
  • The bacon fat does all the heavy lifting, so the sauce practically makes itself.
  • You only need one skillet, which means less cleanup and more time enjoying dinner.
02 -
  • Don't throw away that pasta water—it's starchy magic that helps the cream coat the noodles instead of sliding off.
  • The garlic must go in after the bacon comes out, or it'll burn in the fat and turn bitter and ruin the whole thing.
03 -
  • Keep the heat medium and medium-low while making the sauce—high heat will break the cream and turn it grainy and separated.
  • Taste constantly and adjust as you go, because salty pasta water, salty bacon, and salty cheese add up faster than you'd think.
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