Save The kitchen smelled like bacon and garlic, which is basically my love language in food form. I threw this together on a Tuesday after work when comfort was the only requirement. Sometimes the simplest dishes hit the hardest.
My roommate walked in while I was tossing the pasta and literally hovered over the pan until I plated it. Now it's the most requested dinner in our apartment. The way the sauce clings to every strand is just magical.
Ingredients
- 350 g spaghetti or fettuccine: Long strands hold the creamy sauce better than short pasta shapes
- 200 g smoked bacon or pancetta: The smokiness adds depth that regular bacon can not match
- 4 large garlic cloves: Do not be shy with garlic, it mellows beautifully in the cream sauce
- 1 cup heavy cream: Creates that restaurant quality silky texture we all want
- ½ cup grated Parmesan: freshly grated melts better than the pre shredded stuff
- 2 tbsp unsalted butter: Adds richness and helps carry the garlic flavor through the sauce
- ½ tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here
- Salt to taste: Remember the bacon and Parmesan are already salty
- 2 tbsp chopped fresh parsley: Cuts through the richness with bright freshness
- Extra grated Parmesan: Because who ever said no to more cheese
Instructions
- Get your pasta water going:
- Boil a large pot of salted water and cook pasta until al dente, then save ½ cup of that starchy water before draining
- Crisp the bacon:
- Cook diced bacon in a large skillet until golden and crispy, about 5 to 7 minutes, then remove it but keep 1 tbsp of the fat
- Build the flavor base:
- Melt butter in that same skillet and sauté garlic for just 1 minute until fragrant, do not let it brown or it will turn bitter
- Make the sauce:
- Pour in the heavy cream, add Parmesan, return the bacon, and sprinkle in pepper, then simmer for 2 to 3 minutes as it thickens
- Bring it all together:
- Add the drained pasta to the skillet and toss until coated, adding pasta water if the sauce looks too thick
- Season and serve:
- Taste first before adding salt, then adjust pepper if needed and serve immediately with parsley and extra Parmesan
Save This recipe got me through exam week in college when anything else felt like too much effort. My study group started showing up at dinner time after word spread through the dorm.
Make It Your Own
Swap bacon for smoked turkey or mushrooms if you want to lighten it up. A pinch of red pepper flakes wakes everything up if you like some heat.
Wine Pairing
A crisp Pinot Grigio or Sauvignon Blanc cuts through the creaminess perfectly. The acidity balances the rich sauce so each bite stays satisfying.
Serving Suggestions
A simple green salad with lemon vinaigrette keeps the meal from feeling too heavy. Some crusty bread never hurt anyone either.
- Grate extra Parmesan at the table so everyone gets as much as they want
- Leftovers reheat surprisingly well with a splash of cream or milk
- This pasta waits for no one, so have everyone at the table when you toss it
Save Life is better with bacon and pasta.
Common Recipe Questions
- → What type of pasta works best?
Spaghetti or fettuccine are ideal as they hold the creamy sauce well while providing pleasant texture.
- → Can I use turkey bacon instead of pork bacon?
Yes, smoked turkey bacon is a great alternative for a lighter flavor without losing the smoky depth.
- → How do I prevent the garlic from burning?
Sauté garlic over medium-low heat and watch carefully, cooking just until fragrant without browning for a mellow aroma.
- → What if the sauce is too thick?
Add reserved pasta water gradually to loosen the sauce until it evenly coats the pasta with a silky texture.
- → Can I add spice to this dish?
Yes, a pinch of chili flakes added while sautéing the garlic will add a gentle heat without overpowering flavors.