Creamy Bacon Pasta Sauce

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An addictively delicious creamy bacon pasta sauce. This will become an easy go-to for busy weeknights that you can customize with any vegetables you like. A creamy bacon pasta has always been my weakness and a go-to if I want something easy but insanely delicious!

Cooked spaghetti in a cream bacon sauce with slices of courgette and broccoli florets. On a white plate with a fork resting on right side.

Hello! I am writing up this easy recipe because I made this recently, as a lazy Sunday dinner to watch in front of trashy TV and it was SO great. You can't really beat a good creamy bacon pasta, it hits all the notes and has simple ingredients. I added some broccoli and courgettes but just use whatever you have in the fridge. Some green beans, spinach, peas - anything will work so use what the whole family loves.

I used a store bought linguine but use whatever you have on hand or make something fresh if you want a project! This would be DIVINE with my hand rolled gnocchi sardi as the creamy bacon sauce would cling to the grooves perfectly. You could make a fresh batch of homemade pappardelle with my easy homemade pasta dough which would also be heavenly.

For some other creamy dishes, try:

A white speckled bench top with a frying pan with cooked spaghetti in a creamy bacon sauce at top. Bottom of shot has a white plate with finished pasta dish.

Main Ingredients

Pasta - Obviously! I used dried linguine as that is what I had. Use anything you like, fresh or dried. My portion sizes are on the bigger end so use as much or as little as you like. If you like your pasta al dente then undercook it by a minute so it can finish cooking in the sauce.

Bacon - I always use streaky bacon, I prefer it and think it has lots of flavour. Cut into small pieces. The delicious bacon grease adds wonderful flavour and depth here so please don't drain it away.

Vegetables - The great thing about recipes like this is you can use whatever you have in the fridge. I love broccoli in creamy sauces as it soaks up the sauce so well! You could use cauliflower, peas, beans or spinach leaves - anything will work.

Cream - I use single or light cream. Full fat please! I find heavy cream or whipping cream slightly too thick but you can thin it down with some pasta cooking water so use what you prefer.

Parmesan Cheese - I generally use either a mini smoothie maker to turn it into crumbs or a microplane. If you don't have either of those use the little star side of your box grater. It needs to be really fine to melt into the cream easily.

Full ingredient list is in the recipe card below.

How to make this delicious creamy sauce

Cook your pasta in a large pot of water according to package instructions (but undercook by a minute).
Heat the butter and olive oil in a large skillet (that will be big enough to fit the whole dish at the end) and fry the bacon lardons over medium-high heat until crisp. About 4 - 5 minutes. Lower to medium heat if cooking too quickly.
Remove the bacon with a slotted spoon and set aside, leaving all the drippings behind.
Lower the heat slightly and add your vegetables, tossing to coat.
Add the garlic and cook for a couple of minutes.
Add the cream and pepper. Turn the heat down to a low heat if you need, it should just be a gentle simmer here.
Sprinkle the parmesan over the top and let it melt into the cream.
Add your cooked pasta straight into the sauce with a little splash of pasta water and toss to coat.
Add the cooked bacon pieces back in and give it a good toss.
Let it gently bubble away for a minute or two to thicken, adding more pasta water if you need to loosen.
Season to taste I think bacon sauces suit a good crack of black pepper.

Tips for success!

Don't you dare drain any of that delicious bacon fat! It adds so much flavour when the cream mixes into it. We aren't eating a salad here, embrace the deliciousness!
Undercook your pasta. I suggest this in most of my sauces as I always add my cooked pasta directly into the sauce. By letting the pasta finish cooking in the sauce you are infusing flavour. I only undercook by a minute.
Don't overcook the vegetables. I only cook them in the pan by themselves for a couple of minutes. They will continue cooking when you add the cream and I personally like vegetables to retain a bit of bite.
Don't drain your pasta. I always transfer my pasta directly from the pot into the sauce either with tongs if it's a long shape or a spider strainer.

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Why pasta water is your best friend!

You'll hear me harp on about the magic that is pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. I couldn't make a sauce without it.

I never EVER drain my pasta in a colander, I always transfer it directly to the sauce using a spider strainer. That way the pasta pot full of water is left there for you to ladle in as you need. If you have seen my reels on instagram you'll notice my sauces are SAUCY.

Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!

What should you serve with pasta?

I usually opt for a simple and fresh side salad. It's a rich meal so something crisp and fresh cuts through it perfectly. For something really easy just serve some wedges of iceberg lettuce on a platter, drizzle with a nice olive oil and sprinkle with finely grated parmesan.

Another weeknight go to!

You have to make my Creamy Chicken and Mushroom pasta! It's so delicious.

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Recipe FAQs

What cream is best for pasta sauces?

Creams are called all different things in different countries. I use single cream which is called light cream in America. Double or whipping cream is too heavy in my opinion.

Can I use other vegetables?

Definitely! Clear out whatever you have lurking around in the fridge. Green beans, peas, spinach, capsicums, anything will work!

Can I store leftovers?

Generally I find a creamy sauce is never as good the next day and are generally so delicious there won't be leftovers! If you must, store in an airtight container for two days.

Want some other sauces to try?

If you loved this creamy bacon pasta sauce I have so many easy pasta recipes you need on your list! Try my creamy tomato pasta sauce immediately! If creamy sauces are your obsession then definitely check out my easy creamy peppery pasta. For a cheesy sauce with a bacon twist then check out my easy cheese sauce with thyme and bacon.

A white plate with cooked orecchiette pasta in a creamy tomato sauce. Crisp sage is on top. — Creamy tomato pasta sauce

Cooked pici pasta in a creamy peppery sauce. A fork is twirling into the pasta and there are crisp sage leaves on top. — Creamy tomato pasta sauce

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