There are evenings when I just don’t have it in me to plan a whole big dinner. Those are the nights this pasta shows up. It only asks for a handful of ingredients, most of which are already sitting in the fridge or pantry, and it comes together in one pan while the pasta water is still boiling on the next burner over.
Thank you for reading this post, don't forget to subscribe!The sauce is what really sells it. Crispy bacon, a splash of wine that cooks down into something mellow, cream and Parmesan pulling it all together into something silky. It tastes like more effort than it takes, which honestly might be my favorite kind of dinner.
Why You’ll Love This Dinner
This one’s built for nights when you want something that feels a little special without turning the kitchen upside down. The bacon fat does double duty, first crisping the bacon, then flavoring the shallots and garlic, so there’s no wasted step and barely any extra cleanup.
It’s also quick. From the time the pasta water hits a boil to the moment everything’s tossed together in the pan, you’re looking at well under 40 minutes. And the ingredient list is short enough that you probably won’t need a grocery run at all.
If your family likes creamy garlic sauces as much as mine does, it’s worth folding in some diced chicken breast the next time you make it, similar to what we do in our creamy garlic Parmesan chicken pasta. It stretches the dish further and turns it into more of a full meal.
Ingredients
Everything you need is listed with exact amounts in the recipe card below, but a few notes are worth mentioning first.
Streaky bacon, which is the fattier cut most of us just call regular bacon in the US, works best here since the rendered fat becomes the base for the whole sauce. Freshly grated Parmesan melts into the sauce far more smoothly than the pre-shredded bags, which tend to sit in little clumps instead of blending in. And fresh garlic, not the jarred kind, makes a noticeable difference in this one since there’s so little else competing for flavor.
Step-by-Step Instructions
Start with the bacon in a cold, dry pan. Turn the heat to medium and let it slowly render and crisp up, resisting the urge to crank the heat higher. Once it’s golden and crisp, lift it out with a slotted spoon onto paper towels. If there’s more than about a tablespoon of fat left in the pan, spoon off the extra.
Add the shallots to that leftover fat and let them soften and turn golden, which usually takes a few minutes over medium heat. Stir in the garlic and cook just until fragrant, about 30 seconds. Pour in the wine and let it simmer for 3 to 4 minutes, until it’s reduced down and the sharp smell of alcohol has faded. This is also when I usually get the pasta water going, if it isn’t already boiling.
While the wine reduces, cook the pasta in a large pot of salted water until al dente. It should still have a slight bite to it, since it’ll finish cooking a little more once it hits the sauce.
Lower the heat back to medium and stir the chicken stock, cream, Parmesan, and parsley into the pan. Let it simmer for a few minutes, stirring now and then, until the sauce has thickened enough to coat the back of a spoon. Taste it here and adjust the salt and pepper if it needs it.
Use tongs to lift the pasta straight from the pot into the sauce, letting a little of the starchy water come along with it. Toss everything together until the pasta is coated, then fold the crispy bacon back in and keep tossing until the sauce clings evenly. If it’s thickened up too much, a splash more pasta water loosens it right back out.
Serve immediately, with extra Parmesan and parsley on top if you’d like.
What to Serve With It
This pasta is rich enough to stand on its own with just a simple green salad alongside to cut through the creaminess. Garlic bread never hurts either, and if your family already loves our chicken Alfredo garlic bread, you already know how well a buttery, garlicky slice pairs with a creamy sauce like this one. Steamed green beans or roasted broccoli work nicely too if you want something a little lighter on the plate.
Variations
Diced or shredded chicken stirred in near the end turns this into a heartier main dish, and it soaks up the sauce nicely. Mushrooms are another easy addition, sautéed alongside the shallots for a bit of earthiness. If you’d rather skip the wine altogether, a splash of extra chicken stock works as a stand-in, though you’ll lose a little of that background depth. Short pasta shapes like penne or farfalle work fine too if tagliatelle isn’t what’s in your pantry that night.
Storage
Leftovers keep in the refrigerator for up to 3 days in an airtight container. The sauce firms up as it chills, so when you reheat it, either in a skillet over low heat or in short bursts in the microwave, a splash of cream, milk, or broth helps loosen it back to that silky texture. The bacon does lose a little of its crispness after storing, but the flavor holds up just fine.
Frequently Asked Questions
Do I have to use wine in this recipe?
No. Most of the alcohol cooks off during the simmer, but if you’d rather skip it, use a non-alcoholic wine or leave it out and add a little extra stock instead.
Can I use a different cream?
Heavy or double cream gives the best thick, luscious sauce. Lighter creams tend to run thin and can separate once the wine is added.
What pasta shape works best?
Long-cut noodles like tagliatelle hold the sauce nicely, though any pasta you have on hand will work.
My sauce got too thick. What do I do?
Stir in a splash of reserved pasta water, a little at a time, until it loosens back up.
Can I add chicken to this recipe?
Yes, diced or shredded chicken stirred in near the end makes it a fuller meal.
Can I freeze the leftovers?
Cream-based sauces don’t always hold up well in the freezer, since they can separate once thawed. It’s best enjoyed within a few days in the fridge.
How many servings does this recipe make?
As written, this recipe makes 2 servings, though it doubles easily for a bigger family.
A Warm Closing
This has become one of those dinners I return to whenever the week feels a little too full for anything complicated. If you make it, I hope it earns a regular spot in your rotation too.
Creamy Bacon Pasta
Equipment
- Large pan
- Large pot
- Slotted spoon
- Tongs
Ingredients
- 150 g streaky bacon diced (5.3 oz)
- 2 shallots finely diced
- 1 large garlic clove finely diced
- 60 ml dry white wine 1/4 cup
- 200 g long-cut pasta 7 oz dry weight; tagliatelle used
- 80 ml chicken stock 1/3 cup
- 160 ml heavy cream double/heavy cream, 2/3 cup
- 2 tbsp fresh parsley finely diced
- 30 g parmesan freshly grated, 1/3 cup
- salt and black pepper as needed
Instructions
- Add the bacon to a large pan with the heat off. Turn the heat to medium and fry until crisp with the fat rendered down. Remove the bacon with a slotted spoon and place on paper towels. If there’s more than 1 tbsp fat in the pan, remove the excess.
- Add the shallots to the leftover fat and gently cook until soft and golden. Add the garlic and fry for about 30 seconds, then pour in the wine. Increase the heat slightly and simmer the wine for 3-4 minutes, until it almost completely evaporates and the smell of alcohol disappears.
- Meanwhile, add the pasta to a large pot of salted boiling water and cook until al dente.
- Lower the heat back to medium and stir in the stock, cream, Parmesan, and parsley. Simmer for a few minutes, stirring, until the sauce thickens. Check for seasoning and adjust if needed, then use tongs to transfer the cooked pasta straight from the pot into the sauce, including some of the water that comes with it. Toss to coat, add the bacon back in, and continue tossing until the sauce clings to the pasta. If it over-thickens, toss in a splash more pasta water.
- Serve with more Parmesan and parsley if desired.
