Creamy Garlic Bacon Pasta (Printable)

Delicious pasta tossed in creamy garlic sauce, crispy bacon, and a touch of Parmesan cheese.

# What you 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
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 chopped garlic and sauté for 1 minute until fragrant, avoiding browning.
04 - Pour heavy cream into skillet 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 skillet and toss to coat evenly. Adjust sauce consistency with reserved pasta water one tablespoon at a time if needed.
06 - Taste and adjust seasoning with salt and additional pepper as desired. Remove from heat. Plate pasta, garnish with chopped parsley and extra Parmesan, then serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the stress.
  • The flavor tastes like you've been standing over a stove for hours, but honestly, you haven't.
  • Every component matters—the crispy bacon, the silky cream, the bite of garlic—so nothing feels like filler.
02 -
  • Don't brown the garlic—I learned this the hard way by burning an entire batch and ending up with something that tasted like burnt wood instead of dinner.
  • Pasta water is magic; it has starch that helps the cream cling to the pasta, so keeping it is non-negotiable.
  • Freshly grated Parmesan makes all the difference because it melts cleanly, while pre-grated cheese sometimes gets grainy in the hot sauce.
03 -
  • The moment you taste the finished sauce, you'll know if it needs salt—that's your signal to stop adding and start tasting.
  • Don't be afraid to add more pasta water if the sauce feels thick; it's easier to add than to subtract.
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