Creamy Garlic Bacon Pasta (Print Version)

Rich pasta with crispy bacon, garlic, and a smooth creamy Parmesan sauce for a flavorful dinner.

# What You'll Need:

→ Pasta

01 - 12 ounces spaghetti or fettuccine

→ Bacon & Aromatics

02 - 7 ounces 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 tablespoons unsalted butter
07 - ½ teaspoon freshly ground black pepper
08 - Salt, to taste

→ Garnish

09 - 2 tablespoons chopped fresh parsley
10 - Extra grated Parmesan, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain the pasta.
02 - While pasta cooks, heat a large skillet over medium heat. Add diced bacon and cook until golden and crisp, 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, avoiding browning.
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. Add reserved pasta water a tablespoon at a time if the sauce is too thick, until desired consistency is reached.
06 - Taste the dish and adjust seasoning with salt and additional pepper if needed. Remove from heat.
07 - Divide pasta among plates. Garnish with chopped parsley and extra Parmesan. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, yet tastes like you've been simmering something special all afternoon.
  • The cream sauce is silky and rich without being heavy, thanks to the pasta water that brings everything into perfect balance.
  • Bacon and garlic do most of the flavor work, so you're really just letting two ingredients do what they do best.
02 -
  • Don't discard all the bacon fat—that one tablespoon left in the skillet is liquid gold that carries smoke and salt into the entire dish.
  • Pasta water isn't a last resort, it's a secret weapon; the starch in it creates a natural emulsion that makes the sauce cling to every piece of pasta instead of pooling at the bottom.
  • Watch your garlic like a hawk—even 30 seconds too long on high heat turns it bitter and ruins the whole thing.
03 -
  • Start tasting for seasoning the moment your sauce hits the pan—this is your only chance to adjust before everything combines.
  • Keep the pasta water within arm's reach because you might need it, and cold pasta water will shock the warm sauce and seize everything up.
  • Serve immediately in warmed bowls because this sauce sets quickly, and there's nothing sadder than creamy pasta turning stiff and clingy on a cold plate.
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