Creamy Garlic Bacon Pasta (Printable)

Silky cream and savory bacon blend with garlic to coat tender pasta for a comforting dish.

# 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 for serving

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then 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 garlic and sauté for 1 minute until fragrant, taking care not to brown it.
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, add reserved pasta water one tablespoon at a time to reach desired consistency.
06 - Taste and adjust seasoning with salt and additional pepper as needed. Remove from heat. Divide onto plates and garnish with parsley and extra Parmesan. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you've been cooking all afternoon.
  • Bacon fat does the heavy lifting, so the sauce comes together with barely any effort.
  • There's always some pasta water left over to rescue the sauce if it gets too thick—it's like a built-in safety net.
02 -
  • Never let the garlic brown—low heat is your friend, and 1 minute goes faster than you think.
  • That reserved pasta water isn't just backup; the starch in it helps the sauce cling to the pasta and brings everything together into one harmonious dish.
  • Don't drain every drop of water from the pasta—a little moisture helps it blend smoothly with the cream instead of clumping up.
03 -
  • Always grate Parmesan fresh from a block instead of using the pre-shredded version—it melts seamlessly into the sauce instead of turning grainy.
  • Keep the heat medium-low once the cream is in the pan; high heat can break the sauce and make it separate, so patience is your best tool here.
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