This Creamy Bacon Pasta Recipe is indulgent, scrumptious, and easy to make! Some days dinner just has to be a big bowl of creamy pasta. Quick to cook and comforting to eat. With its deliciously rich and creamy sauce, this creamy bacon pasta is a must on days like that. Make with easy-to-find ingredients and on the table in under 20 minutes. Serve it with a side salad if you want to feel virtuous or some garlic bread if you really want to indulge!
Bring a large pot of water to a boil, add the salt and cook the pasta for 2 minutes less than the packet suggests.1 tablespoon salt 12oz/360g dried pasta
Once the pasta is cooked, reserve 2 ½ cups of the pasta cooking water, and then drain the pasta.
While the Pasta is Cooking
Add the olive oil to a frying pan, then cook the bacon over medium-high for 4-5 minutes until crispy.1 tablespoon olive oil 10 strips chopped bacon
Once the bacon is crisp, remove it from the pan using a slotted spoon, leaving the oil and bacon grease behind.
Reduce the heat under the pan and add the garlic and onion. Cook for 3 - 4 minutes until the onion is soft. (add extra olive oil if your bacon was very lean)1 chopped onion 2 minced garlic cloves
Add the cream, and 1 ½ cups of the pasta cooking water, bring to a simmer and cook for 2 minutes. Add the grated parmesan and stir.1½ cups heavy cream 1½ cups pasta cooking water
Add the cooked pasta and toss it gently into the sauce. Cook for 1-2 minutes until the pasta is cooked to your liking. If the sauce gets too thick, add more pasta cooking water.
Stir through the crispy bacon - season the pasta to taste.salt and pepper, to taste
Serve garnished with fresh parsley.fresh parsley (optional)
Notes
You can use any pasta shape you like for this recipe, I like spaghetti, but any long noodle will work.
Pick your favorite bacon or substitute ham if you have leftover ham. You can use turkey bacon also.
Use any onion you have to hand; brown, white, or yellow onions will work, or use a shallot or small leak.
Heavy cream or thickened cream is what you need for the recipe; half and half or single cream just doesn't thicken.
Freshly grated parmesan is best; it melts into the sauce more evenly. However, if you use store-bought grated parmesan, you will only need ½ cup as it is more compact.