Save The first time I made this pasta was on a Tuesday night after a particularly brutal day at work when I needed something comforting but fast. My kitchen filled with the smell of rendering bacon, and somehow the evening already felt salvageable.
I served this to my brother once when he was going through a breakup, and he actually sat at the table for twenty minutes after finishing, just pushing his fork around the empty plate. He said it reminded him of eating at our grandmothers house, though she never made anything quite this rich.
Ingredients
- Pasta (350 g spaghetti or fettuccine): Long strands hold onto the cream sauce better than short pasta shapes
- Smoked bacon or pancetta (200 g): The smokiness balances the richness of the cream
- Garlic (4 large cloves): Freshly chopped is much better than pre-minced which can taste bitter
- Heavy cream (1 cup): Do not use milk or half-and-half as the sauce will not thicken properly
- Parmesan cheese (½ cup grated): Buy a wedge and grate it yourself for the best melting texture
- Unsalted butter (2 tbsp): Adds silkiness and helps the garlic bloom without burning
- Freshly ground black pepper (½ tsp): The only real seasoning needed beyond salt
- Fresh parsley (2 tbsp chopped): Cuts through the richness with a bright herbal note
Instructions
- Boil the pasta:
- Cook spaghetti in salted water until al dente then save ½ cup of the starchy water before draining
- Crisp the bacon:
- Cook diced bacon in a large skillet until golden and remove with a slotted spoon keeping only 1 tbsp of fat
- Bloom the garlic:
- Melt butter in the same pan over medium-low heat and sauté garlic for just 1 minute until fragrant
- Build the sauce:
- Pour in cream bring to a gentle simmer then stir in Parmesan bacon and black pepper for 2 to 3 minutes
- Combine everything:
- Add drained pasta to the skillet tossing to coat and use the reserved pasta water to loosen the sauce if needed
- Finish and serve:
- Taste for salt and pepper then plate immediately topped with parsley and extra Parmesan
Save This recipe became my go-to for last-minute dinner invitations because it looks impressive but uses pantry staples I almost always have on hand.
Choosing the Right Bacon
Smoked bacon adds depth but pancetta offers a more subtle pork flavor. Either works but avoid thick-cut bacon which takes too long to render and leaves the pasta greasy.
Getting the Sauce Consistency Right
The sauce should coat the back of a spoon not pour off it like water. If it is too thick add pasta water one tablespoon at a time and keep tossing the pasta.
Timing Is Everything
Have your cream measured and Parmesan grated before you start cooking. The garlic can go from fragrant to bitter in seconds so do not walk away once it hits the pan.
- Set out all ingredients before turning on the stove
- Use tongs to toss the pasta in the sauce for even coating
- Serve immediately while the sauce is still glossy
Save Some nights need dinner to be more than just fuel and this pasta is my answer to those days.
Recipe Questions & Answers
- → What type of pasta works best?
Spaghetti or fettuccine are ideal as they hold the creamy sauce well, but any long pasta can be used.
- → Can bacon be substituted?
Yes, smoked turkey or sautéed mushrooms provide tasty alternatives for different dietary preferences.
- → How to prevent garlic from burning?
Sauté garlic over medium-low heat briefly until fragrant, avoiding high heat to keep it from browning too much.
- → How to adjust sauce thickness?
Add reserved pasta water gradually to loosen the sauce or simmer a little longer to thicken according to preference.
- → What garnishes complement the dish?
Fresh chopped parsley and extra grated Parmesan add freshness and enhance the creamy flavors.