Ingredients
Scale
- 12 oz (340g) pasta of choice (spaghetti, fettuccine, or penne)
- 8 oz (225g) thick-cut bacon, chopped
- 1 cup (240ml) heavy cream or half-and-half
- 3 cloves garlic, minced
- 1/2 cup (50g) grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 cup (10g) fresh parsley, chopped (optional)
Instructions
- Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Reserve 2 tablespoons of the bacon fat in the skillet.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- In the skillet with the bacon fat, sauté the minced garlic over medium heat until fragrant, about 1 minute.
- Lower the heat and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce starts to thicken.
- Gradually add the grated Parmesan cheese, stirring continuously until melted and smooth.
- Toss the cooked pasta in the skillet with the creamy sauce, adding reserved pasta water a little at a time until the desired consistency is reached.
- Add the crispy bacon and mix well. Season with salt and black pepper to taste.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
