Italian-AmericanNoodles & Pasta
Creamy Bacon Spaghetti with Parmesan
This spaghetti is VERY creamy, with crisp bacon, Parmesan, and plenty of black pepper. I use a little of the bacon fat to cook the garlic, so that smoky flavor gets into the sauce too. Plus, it’s ready in about 30 minutes!
Save some pasta water before draining. A splash at the end keeps the sauce loose enough to coat the noodles without getting thick and sticky.
- Total
- 30 minutes
- Serves
- 4
Recipe
Creamy Bacon Spaghetti with Parmesan
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4
Ingredients
Instructions
- 1
Start the water and crisp the bacon
Set a large pot of generously salted water over high heat. While it heats, put the bacon in a large, cold skillet. Cook over medium heat for 7 to 9 minutes, stirring occasionally, until browned and crisp. Transfer it to a plate with a slotted spoon. Leave about 1 tablespoon of bacon fat in the skillet; pour off the rest.
- 2
Cook the spaghetti
When the water boils, add the spaghetti and cook until 1 minute short of the package's al dente time. Before draining, reserve 1 cup of the starchy pasta water. Drain the spaghetti just before making the sauce; it will finish cooking in the skillet.
- 3
Start the cream sauce
Lower the heat to medium-low. Add the garlic to the skillet and stir for about 30 seconds, just until fragrant. Pour in the cream and ¼ cup of the reserved pasta water. Simmer gently for 2 minutes, stirring, until the sauce lightly coats a spoon. Do not let it boil hard.
- 4
Toss with Parmesan
Add the drained spaghetti and black pepper. Toss over medium-low heat for 1 to 2 minutes, until the strands are coated and tender. Take the skillet off the heat and toss in the Parmesan a little at a time. Add more pasta water by the tablespoon if the sauce becomes too thick or sticky.
- 5
Finish and serve
Fold most of the bacon into the pasta. Taste before adding salt, since the bacon and Parmesan are already salty. Divide among four bowls and top with the remaining bacon, parsley, and more Parmesan. Serve while the sauce is glossy and loose.
Creamy Bacon Spaghetti with Parmesan
All ingredients · 8
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Shortcuts and substitutions
Pancetta instead of bacon
Use 6 ounces diced pancetta and cook it until crisp. Because pancetta is not smoked, the finished pasta will taste milder. Keep the same amount of rendered fat for the sauce.
Regular-cut bacon
Use the same 6-ounce weight. Thinner pieces may crisp in 5 to 7 minutes, so watch the pan and remove them as soon as they brown. Keep about 1 tablespoon of fat for the sauce.
Other pasta shapes
Fettuccine or linguine works with the same sauce. Cook the pasta to 1 minute shy of the package's al dente time and reserve its cooking water before draining.
Half-and-half instead of cream
Use ¾ cup half-and-half for a lighter sauce. It will be thinner and more likely to separate, so keep the heat low and do not boil it. Add the Parmesan off the heat as directed.
Pecorino instead of Parmesan
Start with ⅓ cup finely grated Pecorino Romano, then taste before adding more. It is saltier and sharper than Parmesan, especially alongside bacon.
No parsley
Finish with 1 tablespoon finely snipped chives, or simply leave the herbs off. The sauce does not depend on them.
Cooking tips
Start bacon in a cold pan
A cold skillet gives the fat time to render before the bacon browns. Stir occasionally rather than constantly so the pieces develop crisp edges without burning.
Save the pasta water first
Set a measuring cup beside the pot before the spaghetti goes in. The starchy water is the easiest way to adjust the finished sauce, and plain water will not bind it quite as well.
Keep the sauce silky
Finely grate the Parmesan and add it after removing the skillet from the heat. Starchy pasta water loosens the cream and helps the cheese coat the spaghetti without clumping.
Adjust the thickness at the end
The sauce tightens as the spaghetti sits. If the noodles clump, toss in warm pasta water 1 tablespoon at a time. If the sauce looks watery, toss over low heat for another 30 to 60 seconds before adding more cheese.
Season after the bacon and cheese
Bacon and Parmesan contribute plenty of salt. Taste the fully dressed pasta before adding any extra; add black pepper if it needs more bite.
Serve it promptly
Bring the bowls to the stove before the Parmesan goes in. A cream sauce is loosest right after tossing, and the reserved bacon stays crispest when scattered over the top at the last minute.
Make ahead and storage
Prep ahead
Cook the bacon up to 3 days ahead and refrigerate it separately. Recrisp it briefly in the skillet and use about 1 tablespoon of its fat to start the sauce. Cook the spaghetti just before serving.
Reheat leftovers
Refrigerate leftovers in an airtight container for up to 3 days. Warm gently in a skillet with a splash of water, stirring until the sauce loosens. Avoid a hard boil, which can make the sauce separate.
What to serve with bacon spaghetti
A crisp green salad or roasted broccoli balances the rich cream sauce. Serve either alongside the pasta rather than folding it in, so the sauce keeps its smooth texture.
Frequently Asked Questions
Is creamy bacon spaghetti the same as carbonara?
No. This spaghetti uses heavy cream for the sauce. Traditional carbonara gets its creamy texture from eggs, cheese, and pasta water, without cream.
How do I keep a Parmesan cream sauce from getting grainy?
Finely grate the Parmesan and add it off the heat, a little at a time. Toss constantly and loosen the sauce with warm pasta water as needed.
Can I use regular bacon instead of thick-cut bacon?
Yes. Use the same weight and start checking it after about 5 minutes. Thin slices crisp faster and may render slightly less fat.
Can I make the bacon pasta ahead?
You can cook the bacon ahead and refrigerate it for up to 3 days. Cook and sauce the spaghetti shortly before serving; cream sauce thickens as it stands.
What can I use if I don't have spaghetti?
Linguine or fettuccine holds this sauce well. Use 12 ounces and follow the package's cooking time, finishing the pasta in the skillet.
