This creamy bacon pasta is rich, silky, and dangerously easy to make. It’s the kind of pasta I turn to on busy weeknights when I want maximum comfort with minimal effort. Bacon, garlic, cream, and Parmesan come together into a glossy sauce that clings to every strand of pasta, and it’s endlessly customizable with whatever vegetables you have on hand.
I made this creamy bacon pasta recently as a lazy Sunday dinner to eat in front of some truly trashy TV, and it absolutely delivered. It’s rich, comforting, and made with simple ingredients, but still feels a bit special. I added broccoli and courgette this time, but this is one of those pastas that happily takes whatever vegetables you have in the fridge, green beans, spinach, peas, or anything your family actually likes.
I used dried linguine here, but any pasta shape works well. If you’re craving more creamy pasta inspiration, my Creamy Pasta Roundup is packed with favorites you’ll love.
Main Ingredients
Pasta - I used dried linguine, but any pasta shape works well, fresh or dried. I weigh my pasta portions so the sauce to pasta ratio is spot on, but feel free to adjust to suit your appetite.
Bacon - I always use streaky bacon for its flavor and how well it renders as it cooks. Cut it into small pieces so it browns evenly. Don’t drain the bacon fat, it forms the base of the sauce and adds incredible depth.
Vegetables - This is a very flexible recipe, so use whatever you have on hand. Broccoli is a favorite as it soaks up the sauce beautifully, but cauliflower, peas, green beans, or spinach all work well.
Cream - I use single (light) cream where I live. In the US, heavy cream or whipping cream works well and you can loosen the sauce with some extra pasta cooking water if you need.
Parmesan Cheese - Parmesan needs to be very finely grated so it melts smoothly into the sauce. I use a mini smoothie maker or a microplane. The star side of a box grater also works. Avoid pre-grated Parmesan, it won’t melt properly.
Variations
- Add chicken: If you’d like to turn this into a more protein-rich meal, try my Creamy Chicken and Bacon Pasta.
- No cream option: For a lighter, cream free pasta, my Broccoli Pasta is a favorite and still incredibly satisfying.
How to make creamy bacon pasta
The full ingredient list, more detailed instructions and a video are in the recipe card below. This is a quick visual reference.
1. Heat large skillet over medium heat and add the olive oil. Add the bacon and cook until golden and lightly crisp, allowing the fat to render into the pan. Remove with a slotted spoon and set aside.
2. Lower the heat slightly and add your vegetables, tossing to coat in the bacon fat. Gently cook for 2 minutes, add the garlic and continue cooking for 30 seconds.
3. Add the cream and black pepper and bring to a very gentle simmer.
4. Add the finely grated Parmesan in 2-3 separate lots, letting each addition melt before adding the next.
5. Add your cooked pasta with a splash of pasta water and toss, add the bacon and toss again.
6. Let it gently bubble away for 1-2 minutes to thicken. Add more pasta water if you need to loosen. Season to taste.
Expert tips
Don’t drain the bacon fat.
That rendered bacon fat is the foundation of the sauce. When the cream is added, it emulsifies into the fat, creating a richer, more flavorful finish. This is comfort food, lean into it!
Undercook the pasta slightly.
I always add the pasta directly to the sauce to finish cooking. Undercooking it by about a minute allows it to absorb flavor and gives you a better final texture.
Don’t overcook the vegetables.
Cook the vegetables briefly in the pan, just until tender with a little bite. They’ll continue cooking once the cream is added, and keeping some texture makes the dish much better.
Always reserve pasta water.
Before draining, scoop out a mug of pasta cooking water. Its starchiness helps loosen the sauce, bring everything together, and ensures the sauce clings to the pasta perfectly.
Why pasta water matters
Pasta water is one of the most important ingredients in any sauce. The starch helps thicken and emulsify the sauce so it clings beautifully to the pasta. I always make my sauces slightly looser than needed in the pan, as pasta absorbs liquid quickly and can dry up off the heat.
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Another weeknight favorite
My Creamy Chicken and Mushroom Pasta is rich, cozy, and always a crowd-pleaser.
Recipe FAQs
I use single (light) cream where I live but in the US, heavy cream or whipping cream works well, you can loosen the sauce with pasta water as needed.
Both long and short pasta shapes work well here. I use 200 grams dried pasta or 300 grams fresh pasta for the best sauce to pasta ratio, and weighing your pasta gives the most consistent result.
This recipe is very flexible. Broccoli, peas, green beans, spinach, or cauliflower all work well. Just add them briefly so they stay tender with a little bite.
Store leftovers in an airtight container in the fridge for up to 2 days. Cream based sauces will thicken as they sit, so loosen gently with a splash of water or cream when reheating.
Want some other sauces to try?
If you loved this creamy bacon pasta and looking for more pasta inspiration, start here.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Creamy Bacon Pasta
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Ingredients
- 200 grams dried pasta or 300 grams fresh
- ½ tablespoon olive oil
- 4 - 5 rashers streaky bacon chopped into small pieces
- 3 cups fresh chopped vegetables I used broccoli and zucchini, see notes
- 3 garlic cloves finely chopped, minced
- ¾ cup cream
- ½ - 1 teaspoon freshly cracked black pepper
- 70 grams parmesan finely grated
Instructions
- Bring a pot of well-salted water to the boil and cook the pasta according to the packet instructions, undercooking it by 1 minute. Reserve a mug of pasta water before draining.
- Heat a large skillet over medium heat and add the olive oil. Add the bacon and cook until golden and lightly crisp, allowing the fat to render into the pan. Do not drain the pan. Remove the bacon with a slotted spoon and set aside.
- Add the vegetables to the pan and cook for a couple of minutes, just until starting to soften but still with some bite.
- Add the garlic and cook briefly until fragrant, about 30 seconds.
- Pour in the cream and add the black pepper. Turn the heat down if you need, it should just be a gentle simmer here.
- Sprinkle the parmesan in 2-3 separate lots and mix in, letting each addition melt before adding the next.
- Add the cooked pasta to the sauce along with a splash of reserved pasta water and toss well to coat.
- Return the bacon to the pan and toss everything together. Let it gently bubble for a minute or two, adding more pasta water as needed to loosen the sauce.
- Taste and season if needed (the bacon usually adds enough salt). Serve with extra Parmesan.
Jess says
Oh so good! I had to riff off recipe when I opened my cream and it was no good. I substituted for a few spoons of mascarpone thinned with pasta water and a squeeze of lemon at the end and it was divine
Emilie Pullar says
Perfect substitution! So glad you enjoyed it Jess! 🙂
Kylie says
Beyond amazing! So creamy so easy so flavourful! My go to for a quick pasta
Emilie Pullar says
I love this one so much! So glad you enjoy it too Kylie! 🙂
Bright says
Absolutely delicious
Fina says
Loved this!!??
Emilie Pullar says
Thanks so much for making Fina! 🙂
Prue MacDonald says
This was very easy and rather tasty. Totally enjoyed
Emilie Pullar says
Thanks so much Prue! 🙂