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Creamy Bacon Spaghetti

Published / Updated / 27 Comments

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Creamy bacon spaghetti is decadent and delicious, and it's ready in only 30 minutes! Treat yourself.

teal bowl of creamy bacon spaghetti with a fork

If you love pasta and bacon, let me introduce you to your new favorite dish. This pasta isn't healthy at all, but it's not as bad for you as it could be. Really.

Garlic could possibly pass as a vegetable. Parmesan cheese and cream have calcium. And look... I sprinkled it with some green stuff, see?

It's also super easy to make and uses minimal ingredients. Let the bacon shine.

close-up of creamy bacon spaghetti with a fork

This recipe is easily doubled if you're feeding more than a couple of hungry people.

Go on. You know you want to make this 🙂

Love bacon? Try these recipes:

creamy bacon spaghetti in a bowl with a fork and parsley garnish

Do you want some creamy bacon spaghetti? I do.

Questions? Leave me a comment below.

close-up of creamy bacon spaghetti on a fork
Print

Creamy Bacon Spaghetti

A decadent bacon spaghetti dish.

Course Main Course
Cuisine American
Keyword creamy bacon spaghetti
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Natasha Bull

Ingredients

  • 4 ounces uncooked spaghetti
  • 5 strips bacon
  • 1 large clove garlic minced
  • 1/2 cup heavy/whipping cream
  • 1 cup freshly grated parmesan cheese
  • Fresh parsley chopped, to taste
  • Salt & pepper to taste

Instructions

  1. In a large pot of salted water, cook spaghetti according to package directions.
  2. Meanwhile, chop bacon into small pieces (I use kitchen shears to make the job easier) and place into a frying pan. Cook on medium-medium high heat, stirring often, until crispy.
  3. While the bacon is cooking, grate your cheese and chop the parsley.
  4. When the bacon is crispy, remove the pan from the heat and mince the garlic into the frying pan. Stir. That way, the garlic will be cooked since the pan won't cool right away, but the garlic won't burn, and some garlic flavor will be infused into the bacon.
  5. Once the spaghetti is al dente, drain it, and then return it to the pot it was cooked in. Instead of turning the heat off, reduce it to medium heat.
  6. Return the pot to the stove and add in the parmesan and cream. Add the bacon to the pot, being careful to leave most of the bacon fat in the frying pan.
  7. Mix the spaghetti with the cream, cheese, and bacon, and then serve immediately with a sprinkling of chopped parsley and salt and pepper if desired.

Reader Interactions

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  1. Anne says

    I don't have a grater! Can I use a grated parmesan cheese in a jar? Same question for your chicken Caesar salad. Thank you!

    Reply

    • Natasha says

      You can (when you say jar do you mean the powdered stuff? I'd probably avoid that if possible, but the pre-grated stuff from a grocery store will do), but I recommend buying a grater one day... it really is soo much better tasting when you grate it yourself. 🙂

      Reply

  2. Megan says

    Could you use a can (or 2) of cream of bacon and add fresh bacon as well instead of the whipping cream? I have a few cans and not many ideas on how to use them! hahaha I need help with ideas!

    Reply

    • Natasha says

      You mean cream of bacon soup? I think that should probably work. I admit I don't really cook with "cream of" soups, but you could probably make something yummy out of it for sure!

      Reply

  6. Amanda says

    Yum, yum, yum! I just need to get a few ingredients and I will be having this for dinner one night this week! I definitely have this bookmarked.

    Reply

  8. Allie | In This Kitchen says

    Yes! I also just discovered the wonderful world of bacon in pasta and I love it. The styling is gorgeous here too!

    Reply

  9. Meghan | Fox and Briar says

    This looks so so good. I mean, bacon and pasta, i don't know what could be better! Also loving your photos!

    Reply

  10. Marissa says

    This is SO my kind of comfort food, Natasha. Mouthwatering...and so easy! (love to see you in that top row on FoodGawker too, my friend! xo)

    Reply