Creamy Garlic Bacon Pasta

There's a Tuesday night I keep coming back to—when my neighbor stopped by unannounced with a bottle of wine and I realized I had nothing but pasta, bacon, and cream in my kitchen. I threw it together in a panic, not thinking much of it, but watching her eyes light up when she twirled that first forkful changed something. Now whenever I make this dish, I'm trying to recreate that moment: the simplicity of it, how the garlic disappears into the cream, how bacon transforms from a breakfast thing into something elegant. It turns out comfort doesn't need a grocery list—it just needs the right few ingredients and maybe a little kitchen confidence.

I made this for my sister during a particularly rough week, and she literally asked for seconds before finishing her first plate. That's when I knew it wasn't just about the recipe—it was about how something this creamy and warm could make a bad day feel a little smaller. She still texts me asking for it, and I never tire of making it because I know it's going to land.

Ingredients

• Spaghetti or fettuccine (350 g / 12 oz): Use whichever you have, though fettuccine catches the cream sauce a little better if you want to be particular about it.
• Smoked bacon or pancetta (200 g / 7 oz), diced: Pancetta is closer to the Italian original, but bacon works just as well and honestly tastes more like home to me.
• Garlic cloves (4 large), finely chopped: Don't skip the knife work here—chunks of garlic turn harsh, but fine pieces melt into the sauce.
• Heavy cream (1 cup / 240 ml): The backbone of everything; don't reach for light cream or it'll feel thin and sad.
• Grated Parmesan cheese (½ cup / 50 g): Freshly grated makes a real difference because the pre-grated stuff has anti-caking agents that get weird in hot cream.
• Unsalted butter (2 tbsp): This is your safety net—it keeps the sauce from breaking and adds a subtle richness you can't fake.
• Freshly ground black pepper (½ tsp): The grinder matters; pre-ground loses its bite too fast.
• Salt, to taste: Taste as you go, especially at the end.
• Fresh parsley (2 tbsp, chopped), plus extra Parmesan for serving: The green and the extra cheese aren't just decoration—they're the final note that makes it feel complete.

Instructions

Get your pasta going:

Fill a large pot with salted water—and I mean really salted, like the sea—and bring it to a rolling boil. Add your pasta and cook it until it's just tender but still has a little resistance when you bite it. Scoop out ½ cup of that starchy water before you drain everything; you'll need it later to loosen the sauce.

Render the bacon until it sings:

Heat a large skillet over medium heat and add your diced bacon. Listen for the sizzle to start, then let it go until the edges are golden and crispy, about 5–7 minutes. Scoop it out with a slotted spoon onto a paper towel, leaving just 1 tablespoon of that precious fat behind for flavor.

Build the base with garlic:

Drop the butter into the same skillet and let it foam gently over medium-low heat. Add your finely chopped garlic and stir for about 1 minute until it smells incredible but before it starts to brown—that bitter taste will haunt you if you're not careful.

Create the cream sauce:

Pour in the heavy cream slowly and let it heat through until it's just beginning to bubble gently around the edges. Stir in the Parmesan cheese and black pepper, then add the bacon back in. Simmer for 2–3 minutes so everything gets to know each other and the sauce thickens just slightly.

Bring it all together:

Add your drained pasta straight into the skillet and toss it gently to coat every strand. If the sauce feels too thick, add your reserved pasta water a tablespoon at a time until it's glossy and flows. Taste it and adjust the salt and pepper until it makes you happy.

Plate and serve:

Divide it among plates while it's still hot, shower each serving with fresh parsley and a generous handful of Parmesan, and get it to the table before anyone gets hungry enough to eat the pan.

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The first time I got this right—when the sauce was silky and clingy and nothing broke or separated—I felt like I'd cracked some kind of code. It's funny how pasta can do that, how mastering something this simple makes you feel capable.

Why Timing Really Matters

This dish is all about not overthinking it. The pasta takes about 10 minutes, the bacon another 7, and the sauce comes together in the remaining time. The trick is having everything prepped before you start cooking, so you're not scrambling to find your garlic when the bacon's already calling for butter. Once the sauce is built, you want to serve it immediately—cream sauce sits heavy if it waits around.

A Word About Substitutions

I've tried this with pancetta for a more delicate flavor, and it's lovely in a different way. I've also made it with smoked turkey bacon when I wanted something lighter, though you lose a little of that richness. The core is really just bacon (or something smoky), garlic, and cream, so you can work within your preferences. The only thing I wouldn't skip is the pasta water—that's non-negotiable for getting the sauce to cling properly.

What Pairs Well With This

Serve this with a simple green salad dressed with lemon and olive oil to cut through the richness, or a crusty piece of bread for soaking up extra sauce. A crisp white wine—something like Pinot Grigio or Sauvignon Blanc—is the perfect companion because the acidity brightens everything on the plate. If you want to add heat, a pinch of chili flakes stirred into the cream at the end gives it a subtle kick without overwhelming the subtlety.

• A squeeze of fresh lemon juice right before serving adds brightness without being obvious.
• Keep that pasta water close; you might need more than you think.
• If you're feeding four, this recipe serves exactly that, no more and no less, so plan accordingly.

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This is the kind of meal that tastes like you care, even when you've thrown it together in the time it takes to watch an episode of something. That's its real magic.

Recipe FAQs

→ What pasta types work best for this dish?

Spaghetti or fettuccine are ideal as their texture holds the creamy sauce well, allowing for even coating.

→ Can I use alternatives to bacon?

Smoked turkey or sautéed mushrooms offer lighter variations while maintaining smoky or savory notes.

→ How can I adjust the sauce consistency?

Add reserved pasta water gradually to thin the sauce until it reaches your preferred silkiness.

→ What’s the best way to sauté garlic here?

Cook garlic gently in butter or bacon fat over medium-low heat until fragrant but not browned to preserve flavor.

→ Which wines complement this pasta?

Crisp Pinot Grigio or Sauvignon Blanc pair beautifully, balancing the richness of the creamy sauce and bacon.