Creamy Bacon Pasta

 

Ultra-Comforting Creamy Bacon Pasta: Your New Weeknight Hero

There’s nothing quite like a big bowl of pasta to soothe the soul, and when that pasta is coated in a velvety, luxurious sauce brimming with smoky, crispy bacon, you’ve hit peak comfort food. Our Creamy Bacon Pasta recipe is simple, fast, and uses the rendered bacon fat—liquid gold!—to build an incredible flavor base that will have everyone asking for seconds.

Forget complicated sauces; this dish comes together in under 30 minutes, making it the perfect family meal for a busy weeknight. It’s rich, savory, and wonderfully adaptable. Let's get cooking!

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🍽️ Recipe Details at a Glance

Detail	Time
Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes
Servings	4 people
Cuisine	Italian-Inspired

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🛒 Ingredients

For the Pasta

• 12 oz (340g) Long pasta (Spaghetti, Linguine, or Fettuccine)

• 2 Tbsp Coarse sea salt (for pasta water)

For the Sauce

• 8 oz (225g) Streaky bacon, chopped into small pieces (about 8-10 slices)

• 1 Small Yellow Onion or Shallot, finely chopped

• 3 Cloves Garlic, minced

• 1.5 Cups (360ml) Heavy cream (or thickened cream)

• 1 Cup (240ml) Reserved pasta cooking water

• ¾ Cup (75g) Freshly grated Parmesan cheese, plus extra for serving

• 1/4 tsp Freshly ground black pepper

• Pinch of salt (optional, as bacon and cheese are salty)

• 1 Tbsp Fresh parsley, chopped (for garnish)

• Instructions: Step-by-Step

  1. Cook the Pasta

  • Bring a large pot of water to a rolling boil. Add the salt and the pasta.

  • Cook the pasta according to package directions, but reduce the cooking time by 1 minute. It will finish cooking in the sauce.

  • Crucial Step: Before draining, scoop out at least 1.5 cups (360ml) of the starchy cooking water and set it aside. Drain the pasta and set it aside.

  2. Cook the Bacon

  • While the pasta cooks, heat a large, deep skillet or Dutch oven over medium heat.

  • Add the chopped bacon and cook, stirring occasionally, until it is golden brown and crispy. This should take about 6-8 minutes.

  • Remove the crispy bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate. Leave 1–2 tablespoons of the rendered bacon fat in the skillet—this is essential for flavor! If you have more, you can spoon some out.

  3. Build the Sauce Base

  • Reduce the heat to medium-low. Add the chopped onion (or shallot) to the reserved bacon fat in the skillet. Cook for 3-4 minutes, or until softened and translucent.

  • Add the minced garlic and cook for just 1 minute more until fragrant. Do not let the garlic burn.

  4. Create the Cream Sauce

  • Pour in the heavy cream and a ½ cup (120ml) of the reserved pasta water. Bring the mixture to a gentle simmer.

  • Allow the sauce to simmer for 2 minutes to slightly reduce and thicken.

  • Reduce the heat to low. Gradually sprinkle in the freshly grated Parmesan cheese and black pepper. Stir constantly until the cheese is fully melted and the sauce is smooth and velvety.

  5. Combine and Finish

  • Add the undercooked pasta directly into the sauce in the skillet. Toss gently but thoroughly to coat every strand.

  • The starch from the pasta and the reserved water will combine with the cream and cheese to create a beautiful, glossy sauce. If the sauce seems too thick, splash in more of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

  • Toss in most of the crispy bacon (reserve a pinch for garnish). Cook for 1-2 minutes until the pasta is perfectly al dente and the sauce clings beautifully.

  • Taste the pasta and season with a tiny pinch of salt if needed, keeping in mind the bacon and cheese are already salty.

  6. Serve

  • Serve immediately in warm bowls. Garnish with the remaining crispy bacon, extra grated Parmesan cheese, and a sprinkle of fresh chopped parsley. Enjoy!