Save There's something about the smell of bacon hitting a hot pan that instantly makes you feel like you're doing something right in the kitchen. I discovered this pasta on a weeknight when I was standing in front of the fridge with absolutely nothing in mind, just bacon, cream, and a box of spaghetti staring back at me. Twenty minutes later, my kitchen was filled with this golden, garlicky steam, and I realized I'd stumbled onto the kind of dish that makes people ask for seconds without thinking. It's become my go-to when I want to feel like I've accomplished something impressive without actually stressing.
I made this for a small dinner party once, and I remember being nervous because it seemed almost too simple to serve to guests. But watching people twirl that first forkful and close their eyes in that quiet way people do when something just tastes right—that's when I knew this recipe had staying power. Now it's the dish I make when I want to cook for people I actually like.
Ingredients
- Spaghetti or fettuccine (350 g): Use whatever pasta shape you love, though the thinner strands really let that cream coat them beautifully.
- Smoked bacon or pancetta (200 g), diced: The smokiness is what makes this sauce sing—don't skip it or swap it for regular bacon if you can help it.
- Garlic cloves (4 large), finely chopped: Fresh garlic is non-negotiable here; the whole dish lives and dies by how fresh it is.
- Heavy cream (1 cup): Full-fat cream is worth it—there's no substitute for that luxurious texture.
- Grated Parmesan cheese (½ cup): Freshly grated makes all the difference in how well it melts into the sauce.
- Unsalted butter (2 tbsp): This mellows out the cream and keeps the garlic from burning when you sauté it.
- Freshly ground black pepper (½ tsp): Grind it right before cooking—pre-ground loses its bite.
- Salt, to taste: Start with the pasta water being well-salted, then taste as you build the sauce.
- Fresh parsley (2 tbsp, chopped): The green breaks up the richness and adds a little brightness at the end.
- Extra Parmesan for serving: Let people add their own—some love more than others.
Instructions
- Set up your pasta water:
- Bring a large pot of salted water to a rolling boil while you get everything else prepped. The water should taste like the sea—this is where your pasta gets its first layer of flavor.
- Cook the pasta:
- Add the spaghetti or fettuccine and stir occasionally so nothing sticks. You want it tender but still with a slight resistance when you bite it—that al dente moment is everything.
- Render the bacon:
- While the pasta cooks, lay the diced bacon in a cold skillet and turn the heat to medium. Listen for that gentle sizzle; it means the fat is releasing and the edges are starting to crisp up. When it's golden and curled, scoop it out with a slotted spoon and let it drain on a paper towel.
- Build the garlic base:
- Leave about a tablespoon of bacon fat in the pan—this is liquid gold. Drop in your butter and let it melt, then add the garlic and stir constantly for just a minute until it smells incredible but before it turns golden. Brown garlic tastes bitter, so timing here matters.
- Create the sauce:
- Pour in the heavy cream and let it warm through gently—you're looking for tiny bubbles around the edges, not a rolling boil. Stir in the Parmesan until it melts into something silky and glossy, then add back the bacon and your pepper. Let it all come together for a couple of minutes.
- Bring it together:
- Add your drained pasta to the skillet and toss it through the cream sauce so every strand gets coated. If it looks too thick, splash in some of that reserved pasta water you saved, just a tablespoon at a time, until it loosens up to that creamy consistency you want.
- Season and finish:
- Taste it before plating. Adjust salt and pepper until it feels right—remember the pasta water was salty, so you might not need much more.
- Plate and serve:
- Divide among bowls while it's still hot, scatter some fresh parsley over the top, and let people add as much extra Parmesan as they want. Serve immediately before the sauce gets too thick.
Save I made a mental note one evening when a friend told me this was the first thing they'd thought to cook the next day after eating it here. That's when you know a recipe has really landed—when it becomes part of someone else's regular rotation.
Why This Recipe Feels Special
There's a certain magic to dishes that taste indulgent but don't require hours of your life or some fancy ingredient list you have to hunt down. This pasta sits in that sweet spot where it looks and tastes like you put real effort in, but honestly you could make this on a Tuesday after work without thinking twice. The bacon does most of the flavor heavy lifting, the cream handles the richness, and the garlic ties it all together without any fussing around.
Ways to Make It Your Own
I've played around with this recipe plenty, adding things when I had them or swapping things out when I didn't. Sometimes I add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice if I'm feeling like the sauce needs brightening. The beauty of this dish is that it's forgiving enough to handle your improvisions without falling apart. Some people have made it with mushrooms instead of bacon for a vegetarian version, and honestly, it works just as well—you just lose that smoky element, so you have to compensate with maybe a pinch of smoked paprika or good sea salt.
- Add a splash of white wine when you pour in the cream for extra depth and acidity.
- Fresh tarragon or thyme stirred in at the end brings a different kind of sophistication.
- If you're making it for a crowd, double the batch in two separate pans rather than crowding one skillet.
Pairing and Serving Ideas
This pasta doesn't need much to feel like a complete meal—maybe a simple side salad with a bright vinaigrette to cut through the richness, or some crusty bread to catch any extra sauce at the bottom of the bowl. Wine-wise, a crisp Pinot Grigio or Sauvignon Blanc sits perfectly alongside it, the acidity balancing out the cream beautifully. I've also had this with an unoaked Chardonnay, and that works too if you're leaning into the richness rather than cutting through it.
Save This is the kind of recipe that lives in that perfect intersection of simple and special—the kind you'll find yourself making again and again without ever getting tired of it. It's become my answer to the question of what to cook when you want something that feels a little bit fancy but tastes like coming home.
Recipe FAQs
- → What type of pasta works best?
Spaghetti or fettuccine are ideal for this dish as their shapes hold the creamy sauce well, enhancing each bite.
- → Can I substitute bacon with another ingredient?
Yes, smoked turkey or mushrooms make excellent alternatives for a lighter or vegetarian-friendly version.
- → How do I prevent the garlic from burning?
Sauté the garlic over medium-low heat for about a minute until fragrant, stirring frequently to avoid browning.
- → What can I use if the sauce is too thick?
Add reserved pasta water gradually, a tablespoon at a time, until the sauce reaches the desired consistency.
- → How should I garnish the dish?
Top with chopped fresh parsley and a sprinkle of extra grated Parmesan to add color and enhance flavors.