Creamy Garlic Bacon Pasta (Print Version)

A luscious blend of crispy bacon, garlic, and a silky cream sauce on 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 to Follow:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta water and drain the pasta.
02 - Heat a large skillet over medium heat. Add diced bacon and cook until golden and crispy, approximately 5–7 minutes. Remove bacon using 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, avoiding browning.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, cooked bacon, and black pepper. Simmer for 2–3 minutes to thicken the sauce 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 - Adjust seasoning with salt and additional black pepper if necessary. Remove from heat.
07 - Divide portions onto plates. Garnish with chopped parsley and extra Parmesan. Serve immediately.

# Additional Tips::

01 -
  • It's done in 30 minutes flat, which means you can have restaurant-quality comfort food on a Tuesday without breaking a sweat.
  • The bacon fat does half the work for you—no need for fancy technique, just let the ingredients speak for themselves.
  • This dish somehow tastes indulgent without making you feel like you need a nap afterward.
02 -
  • Never let the garlic sit in butter without cream nearby—it will burn, and burnt garlic ruins everything faster than you can say oops.
  • The starchy pasta water is your secret weapon; it helps the sauce cling to the pasta instead of sliding off, and it prevents the cream from breaking.
  • Freshly grated Parmesan melts smoothly into the sauce, whereas pre-shredded cheese contains anti-caking agents that make everything grainy and unpleasant.
03 -
  • Reserve your pasta water before draining—it's the difference between a sauce that clings and one that slides off your fork.
  • Cook bacon at medium heat, not high, so it crisps evenly without burning; rushed bacon never tastes as good as patient bacon.
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