Creamy Garlic Bacon Pasta (Printable Version)

A rich and comforting dish with crispy bacon, garlic, and creamy sauce coating 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, for serving

# Steps:

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 5 to 7 minutes until golden and crispy. Remove bacon with a slotted spoon and discard all but 1 tablespoon of fat.
03 - Melt butter in the skillet over medium-low heat. Add garlic and cook for 1 minute until fragrant, avoiding browning.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, cooked bacon, and black pepper. Simmer 2 to 3 minutes until sauce thickens slightly.
05 - Add drained pasta to skillet and toss to coat. Add reserved pasta water by tablespoon to reach desired sauce consistency.
06 - Adjust seasoning with salt and pepper as needed. Remove from heat, plate the pasta, garnish with parsley and extra Parmesan. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like you've been simmering it all day.
  • The bacon fat does the heavy lifting, so you need just butter to build a sauce that's pure silk.
  • It's the kind of dish that feels indulgent but won't leave you in a food coma.
02 -
  • Don't skip reserving pasta water; it's the secret to loosening a sauce that's gotten too thick, and its starch helps everything bind.
  • Garlic burns faster than you think—medium-low heat is your friend, and even if the pan looks like nothing is happening, it's actually perfect.
  • Pre-grated Parmesan won't melt smoothly because of the anti-caking powder; this is the one ingredient where freshly grated actually transforms the dish.
03 -
  • Use a slotted spoon for bacon so you leave all that fat behind—it's the whole point.
  • Toss the pasta in the skillet off heat so the cream stays silky and doesn't break from direct high heat.
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