Creamy Garlic Bacon Pasta (Printable Version)

Silky cream sauce with crispy bacon and garlic enveloping tender pasta in a rich dish.

# 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 - Additional grated Parmesan cheese for serving

# Preparation steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
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, being careful not to brown.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, cooked bacon, and black pepper. Simmer for 2 to 3 minutes until the sauce thickens slightly.
05 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water one tablespoon at a time if the sauce is too thick, adjusting to desired consistency.
06 - Taste and adjust seasoning with salt and additional pepper if needed. Remove from heat. Plate the pasta, garnish with chopped parsley and extra Parmesan, and serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means you can actually make it on a Tuesday night instead of just thinking about it.
  • The sauce clings to every strand of pasta like it was meant to be together, no dry or clumpy bites.
  • Bacon makes everything better, and this proves it without any apologies.
02 -
  • Never let the garlic brown because it shifts from sweet to acrid in seconds, and there's no coming back from that.
  • Save that pasta water before draining; the starch is what makes the sauce actually stick to the pasta instead of sliding off.
  • Don't let the cream boil hard once it's in the pan, or it can separate and look broken instead of glossy.
03 -
  • Reserve your pasta water before draining; that starchy liquid is what transforms a runny sauce into something that clings and coats.
  • Add the pasta to the sauce instead of the sauce to the pasta; this little swap ensures even distribution and a better final result.
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