Name: Creamy Bacon Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz pasta of your choice (penne, fusilli, or spaghetti) (Use a sturdy shape so the sauce clings.); 8 slices bacon, diced (Can substitute pancetta or smoked prosciutto.); 1 cup heavy cream (For a lighter option, try half-and-half; sauce will be less rich.); 1 cup grated Parmesan cheese (Freshly grated melts best; Pecorino Romano adds a sharper bite.); 2 cloves garlic, minced (Or use 1 tsp jarred minced garlic.); Salt and freshly ground black pepper (To taste.); Chopped parsley (For garnish.)

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I still remember the first time I tossed hot pasta into a skillet of smoky, crispy bacon and a glossy, cheesy cream sauce — it felt like comfort in a bowl. This Creamy Bacon Pasta is exactly that: simple ingredients transformed into something indulgent and quick. Perfect for weeknights when you want something satisfying without the fuss, and easily dressed up for guests.

If you enjoy bacon-forward pasta dishes, you might also like Creamy Bacon Carbonara Pasta for a slightly different, egg-enriched take.

Why you’ll love this dish

This recipe hits a few sweet spots: it’s fast (30 minutes start to finish), budget-friendly, and uses pantry staples. The combination of rendered bacon fat, garlic, cream, and freshly grated Parmesan creates a silky sauce that clings to every noodle. It’s kid-approved but grown-up enough for date-night comfort food.

“Simple ingredients, maximum comfort — the bacon here is the real star, and the sauce is unbelievably silky.” — a regular weeknight favorite

Beyond flavor, it’s flexible: swap pasta shapes, add vegetables, or scale up for a crowd. It’s also forgiving for home cooks — timing and a few small techniques make all the difference.

Step-by-step overview

You’ll cook the pasta and crisp the bacon first. After removing most of the bacon (reserve a little fat), sauté garlic briefly, then simmer cream and melt in Parmesan. Season, toss the drained pasta into the sauce, fold in the bacon, and serve with parsley. The whole process is hands-on for just a few minutes once the pasta’s ready.

What you’ll need

8 oz pasta of your choice (penne, fusilli, or spaghetti work well) — use a sturdy shape so the sauce clings.
8 slices bacon, diced (or substitute pancetta or smoked prosciutto).
1 cup heavy cream (for a lighter option, try half-and-half; note sauce will be less rich).
1 cup grated Parmesan cheese (freshly grated melts best; Pecorino Romano adds a sharper bite).
2 cloves garlic, minced (or 1 tsp jarred minced garlic in a pinch).
Salt and freshly ground black pepper to taste.
Chopped parsley for garnish.

Note: If you want to compare quantities or alternate proportions, see this related take on Creamy Bacon Pasta.

Step-by-step instructions

Creamy bacon pasta dish topped with herbs and grated cheese

Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the starchy pasta water, then drain the pasta.
While the pasta cooks, heat a large skillet over medium. Add the diced bacon and cook, stirring, until crispy and golden. Use a slotted spoon to remove most of the bacon, leaving about 1–2 tablespoons of bacon fat in the pan. Set the crispy bacon aside.
Add the minced garlic to the skillet and sauté in the bacon fat for about 1 minute, until fragrant but not browned.
Pour in the heavy cream and bring it just to a gentle simmer. Reduce heat to low.
Stir in the grated Parmesan cheese until it melts into a smooth sauce. If the sauce looks too thick, whisk in a splash of the reserved pasta water to loosen it.
Taste and season with salt and plenty of black pepper. Remember Parmesan is salty, so season gently.
Add the drained pasta to the skillet and toss (or use tongs) to coat every strand or piece of pasta with sauce. Fold the crispy bacon back in. If needed, add more reserved pasta water to get the desired consistency.
Serve immediately, garnished with chopped parsley and extra grated cheese if you like.

Best ways to enjoy it

Plate in warm shallow bowls so the sauce doesn’t congeal.
Pair with a bright green salad (arugula with lemon vinaigrette) or roasted vegetables to cut the richness.
Garlic bread or a crusty loaf is perfect for sopping up any leftover sauce.
For wine: a crisp unoaked Chardonnay or a light-bodied Pinot Noir balances the cream and bacon.

Storage and reheating tips

Refrigeration: Store cooled leftovers in an airtight container within two hours of cooking. Keep for up to 3–4 days.
Reheating: Reheat gently over low heat on the stovetop with a splash of cream or milk and a little reserved pasta water to restore creaminess. Microwaving works but heat in short bursts and stir between intervals.
Freezing: Cream-based pasta can separate when frozen. If you must freeze, freeze only the sauce (without pasta) in a shallow airtight container for up to 2 months. Thaw overnight in the fridge and reheat slowly, whisking in a little extra cream. Cook fresh pasta just before serving for best texture.
Food safety: Cool quickly, refrigerate promptly, and don’t keep dairy-based leftovers at room temperature for more than 2 hours.

Pro chef tips

Crisp the bacon well: crispy bacon adds texture contrast to the silky sauce. Don’t rush the render.
Reserve pasta water: the starchy water is your emulsifier — a little goes a long way to make a glossy sauce that clings.
Fresh cheese matters: pre-grated Parmesan contains anti-caking agents and won’t melt as smoothly as freshly grated.
Temper the cheese: remove the pan from high heat before adding all the cheese to avoid graininess; stir steadily so it melts into the cream.
Salt cautiously: bacon and Parmesan are salty. Add salt near the end after tasting.
Shortcut: use pre-cooked bacon or microwave bacon strips if you need to speed things up — just crisp them briefly in the pan to render a little fat.

Creative twists

Green boost: stir in a handful of frozen peas or baby spinach during the last minute of tossing for color and freshness.
Mushroom & herb: sauté sliced mushrooms with the bacon for an earthy addition. Finish with thyme.
Lemon brightness: add a teaspoon of lemon zest and a squeeze of lemon juice to cut the richness.
Carbonara-style: for a silkier, egg-based finish, whisk a yolk or two with grated cheese and toss off-heat for a quick carbonara twist (note: raw eggs require caution and very hot pasta).
Vegetarian: replace bacon with smoked tempeh or double-roasted mushrooms for a smoky, meat-free option.
Try a seasonal variation with asparagus and bacon in this riff: creamy pasta with asparagus and bacon.

Your questions answered

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less luxurious. Use whole milk with a tablespoon of butter, or better yet, half-and-half. Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you need more body.

Q: How long does this take to make?
A: About 20–30 minutes. While the pasta cooks, you can crisp the bacon and prepare the sauce, so it’s a fast weeknight meal.

Q: Is this the same as carbonara?
A: Not quite. Carbonara traditionally uses eggs (not cream) and usually pancetta or guanciale. This recipe is cream-based and intentionally richer and simpler to make.

Q: Can I make it ahead for a party?
A: Make the sauce and cook the bacon ahead, refrigerate separately. Reheat and gently combine with freshly cooked pasta just before serving for best texture.

Q: Can I freeze leftovers?
A: See Storage section. Freezing cooked pasta with cream often degrades texture; freezing the sauce alone works better.

Conclusion

If you want more inspiration or variations on creamy bacon pasta, check these recipes for different techniques and flavor profiles: Creamy Bacon Pasta – Sprinkles and Sprouts, Creamy Bacon Pasta Sauce – The Burnt Butter Table, and Creamy Bacon Pasta (easy & delicious!) | Don’t Go Bacon My Heart.

Enjoy the recipe, and don’t be afraid to tweak it — a splash of pasta water or a handful of greens can make this simple dish shine.