Bacon Pasta

Ingredients

• 3.75 ml (¾ teaspoon)dried oregano
• 2.5 ml (½ teaspoon)dried basil
• 2.5 ml (½ teaspoon)mustard powder
• 1.25 ml (¼ teaspoon)onion powder
• 0.6 ml (⅛ teaspoon)pepper
• 1 pinchcayenne pepper (optional)
• 5 slicesbacon
• 4 clovesgarlic, minced
• 240 ml (1 cup)chicken stock
• 30 ml (2 tablespoons)tomato purée
• 240 ml (1 cup)double cream
• 473 ml (1 pint)cherry tomatoes
• 1 pinchred pepper flakes
• 30 ml (2 tablespoons)cream cheese, at room temperature
• 50 g (½ cup)Parmesan cheese, grated
• 227 g (8 oz)spaghetti
• to garnishfresh parsley

Instructions

1. 1

   Cook the bacon

   Cook the bacon slowly over a low heat until crisp on both sides. Transfer it to a plate lined with kitchen paper and set aside, reserving 15 ml (1 tablespoon) of the bacon fat. Remove any black flecks from the pan, but leave the brown bits stuck to the bottom.

2. 2

   Warm the garlic

   Add the reserved bacon fat and garlic to the pan and cook over a medium heat.

3. 3

   Deglaze the pan

   Pour in a small splash of chicken stock and use a silicone spatula to loosen the browned bits from the pan. Keep adding small splashes of stock as the garlic cooks for 1–2 minutes.

4. 4

   Build the sauce

   Once the base and sides of the pan are clear, the stock will be brown and flavourful. Add any remaining stock, the tomato purée, seasonings and cream, then stir to combine.

5. 5

   Simmer the tomatoes

   Bring the sauce to the boil, then lower the heat to a simmer. Add the cherry tomatoes, red pepper flakes and room-temperature cream cheese, stirring to mix in the cheese. Partially cover the pan and let the sauce bubble gently while you bring salted water to the boil for the pasta; the tomatoes will begin to split.

6. 6

   Taste and season

   Taste the sauce and add a pinch of salt if you think it needs it.

7. 7

   Cook the pasta

   Cook the spaghetti for 1 minute less than the packet instructions. When it is nearly ready, turn the sauce down to a low heat. Gradually add the freshly grated Parmesan, stirring it in; keep the heat low so the dairy does not separate and turn grainy.

8. 8

   Toss and thicken

   Use tongs to transfer the pasta into the sauce and toss until coated to your liking. Cook for 1 minute more so the sauce thickens and the pasta absorbs some of it.

9. 9

   Garnish and serve

   The sauce will thicken further as it stands. Crumble or chop the bacon over the pasta, garnish with fresh parsley and serve with cheesy garlic bread.

What is bacon pasta?

Bacon pasta is a comforting pasta dish built around smoky bacon and a creamy sauce. This American-style version combines tomato, cream, garlic and Parmesan for a sauce that is both rich and savoury.

The method uses the browned bacon bits in the pan to deepen the sauce, while cherry tomatoes add bursts of acidity. Finishing the spaghetti in the sauce helps it pick up the creamy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 19g protein, 53g carbs, 33g fat.

The spaghetti supplies most of the carbohydrates, while the bacon, cream, cream cheese and Parmesan contribute much of the fat. Bacon and Parmesan also provide some protein, alongside the chicken stock and pasta. Pair a serving with a generous portion of vegetables or salad to balance the plate.

Build flavour in the pan

Bacon fat: cooking the bacon slowly renders the fat and crisps the slices. Keep a tablespoon for cooking the garlic, and leave the browned bits in the pan for the stock to loosen.

Garlic and stock: add the stock gradually, scraping the pan as you go. This lifts the browned flavour into the sauce without leaving stuck-on residue.

Keep the sauce smooth

Cream cheese: letting it reach room temperature makes it easier to stir into the simmering sauce. Stir until it is incorporated before adding the Parmesan.

Parmesan: lower the sauce to low before adding the cheese, then sprinkle it in gradually and stir. A gentler heat helps the dairy stay smooth rather than turning grainy.

Watch the tomatoes and pasta

Tomatoes: let the cherry tomatoes bubble gently until their skins split. This releases their juices into the creamy tomato sauce.

Spaghetti: cook it for 1 minute less than the packet directs, then finish it in the sauce for 1 minute. The pasta should be coated, with the sauce thickening around it.

Balance the seasoning

Seasonings: oregano, basil, mustard powder and onion powder bring savoury depth, while cayenne and red pepper flakes add optional heat. Add salt only after tasting, since the bacon, stock and Parmesan already contribute savoury flavour.

Finish: chop the crisp bacon and scatter it over the pasta with parsley just before serving. This keeps the bacon distinct from the creamy sauce.

What to serve alongside

The recipe suggests cheesy garlic bread, which works well for scooping up extra sauce. A simple green salad or steamed vegetables can add a fresh contrast to the rich pasta.

Serve the pasta soon after tossing it, while the sauce is glossy and the bacon is still crisp.

Recipe notes & tips

• Cook the bacon over a low heat so it crisps without scorching.
• Reserve the stated tablespoon of bacon fat and leave the brown bits in the pan.
• Add the stock in small splashes while scraping the pan with a silicone spatula.
• Let the cream cheese come to room temperature before adding it to the sauce.
• Turn the sauce to low before stirring in the Parmesan.
• Transfer the spaghetti with tongs so a little pasta water can travel into the sauce.

Variations

• Add spinach: stir a handful into the hot sauce until wilted.
• Use a different pasta: swap the spaghetti for another pasta shape and cook it according to its packet timing.
• Increase the heat: add more cayenne or red pepper flakes to taste.
• Add mushrooms: cook sliced mushrooms in the pan after removing the bacon, then continue with the garlic.
• Finish with extra herbs: scatter chopped parsley over each serving just before eating.

Common mistakes to avoid

• Burning the bacon: keep the heat low and turn the slices as they cook.
• Removing all the browned bits: leave the brown residue in the pan, removing only black flecks.
• Adding all the stock at once: use small splashes first to loosen the pan and cook the garlic.
• Adding Parmesan over high heat: lower the sauce to low before gradually stirring in the cheese.
• Overcooking the spaghetti: stop 1 minute before the packet timing and finish it in the sauce.
• Leaving the pasta in the pan too long: serve soon, as the sauce thickens further on standing.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave, stirring in a small splash of stock or water if the sauce has thickened. The bacon may lose some of its crispness after storage.

Frequently asked questions