Creamy Garlic Bacon Pasta (Print Version)

A comforting dish featuring crispy bacon, garlic, and a creamy sauce enveloping tender pasta.

# What You'll Need:

→ 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 cheese, for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve ½ cup pasta water, then drain.
02 - Heat a large skillet over medium heat. Add diced bacon and cook until crispy, approximately 5–7 minutes. Remove bacon with a slotted spoon and discard all but 1 tbsp fat.
03 - Melt butter in the skillet over medium-low heat. Add finely 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, reserved bacon, and black pepper. Simmer 2–3 minutes until sauce slightly thickens.
05 - Add drained pasta to skillet and toss to coat evenly. If sauce is too thick, incorporate reserved pasta water one tablespoon at a time until desired consistency is reached.
06 - Adjust seasoning with salt and additional black pepper as needed. Remove from heat.
07 - Divide pasta among plates. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes with ingredients you probably already have.
  • The bacon fat does all the heavy lifting—no fancy techniques needed.
  • Creamy, rich, and somehow feels more indulgent than it actually is.
02 -
  • Reserve your pasta water before draining—that starch is what helps the sauce cling and flow instead of separating.
  • Don't brown the garlic; it turns bitter and ruins everything, so keep the heat medium-low and stay close.
  • Taste constantly; bacon, Parmesan, and salt levels vary wildly between brands, so you're adjusting as you go.
03 -
  • Save more pasta water than you think you'll need; it's easier to make the sauce thinner than thicker.
  • Use a whisk when adding the Parmesan so it melts smoothly without clumping.
  • Let the finished dish rest in the pan for 30 seconds before plating—it helps the sauce settle and cling better.
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