Creamy Bacon Pasta

• Bacon

  3.5 oz
• Spaghetti

  7.1 oz
• Heavy Cream

  13.3 tbsp
• Garlic

  2 cloves
• Parmesan Cheese

  1.8 oz
• Salt

  1 tsp
• Black Pepper

  0.5 tsp
• Olive Oil

  1 tbsp

All Steps

1. 1

   Cook the spaghetti according to package directions in salted water until al dente. Reserve about 1/2 cup of pasta water before draining.

2. 2

   While the pasta cooks, cut the bacon into small pieces. Heat a large skillet over medium heat and add the bacon. Cook until crispy, then remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the skillet.

3. 3

   Add olive oil and minced garlic to the skillet with the bacon fat. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

4. 4

   Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

5. 5

   Add the drained spaghetti to the skillet with the cream sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

6. 6

   Stir in the cooked crispy bacon and grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Serve immediately, garnished with a little extra Parmesan cheese if desired.