Creamy Bacon Parmesan Pasta (Easy 25-Minute Dinner)

This Creamy Bacon Parmesan Pasta is pure comfort food — smoky crispy bacon, rich parmesan, and a silky garlic cream sauce wrapped around every pasta shell. It tastes indulgent but comes together in one pan of sauce and one pot of pasta, in about 25 minutes.

It’s perfect for busy weeknights, cosy evenings, or whenever you need a guaranteed crowd-pleaser. Serve it with a crisp green salad or warm garlic bread and watch the whole family go back for seconds.

Why You’ll Love This Recipe

• Silky, creamy parmesan sauce
• Smoky, crispy bacon in every bite
• Ready in about 25 minutes
• Simple ingredients you probably already have
• Family-friendly midweek meal

Ingredients

Pasta

• 12 oz (350g) pasta shells (conchiglie) or penne
• 1 tbsp salt, for the pasta water

Creamy Bacon Parmesan Sauce

• 7 oz (200g) smoked bacon, diced (or bacon lardons)
• 1 tbsp unsalted butter
• 3 garlic cloves, minced
• 1¼ cups (300ml) heavy / double cream
• ½ cup (120ml) chicken stock
• ¾ cup (75g) finely grated parmesan, plus extra to serve
• Seasoning of choice (see suggestion below)

Suggested Seasoning

• ½ tsp black pepper
• ½ tsp dried Italian herbs
• Pinch of chilli flakes (optional)
• Salt to taste (the bacon and parmesan are already salty)

To Serve

• Fresh parsley, chopped
• Extra parmesan
• Garlic bread or a crisp green salad

Kitchen Essentials

• Large pot
• Large deep frying pan or skillet
• Cheese grater
• Colander and a mug for pasta water

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to the boil. Cook the pasta 1 minute less than the packet says, so it stays al dente.
Before draining, scoop out 1 cup of the starchy pasta water and set it aside.

Step 2: Crisp the Bacon

While the pasta cooks, add the diced bacon to a cold, large frying pan and turn the heat to medium. Cook for 6–8 minutes, stirring, until golden and crispy.

Lift out a few spoonfuls of bacon and set aside for topping. Leave the rest — and about 1 tablespoon of the fat — in the pan.

Step 3: Make the Sauce

Add the butter and garlic to the pan and cook for 30–60 seconds until fragrant (don’t let it brown).

Pour in:

• Cream
• Chicken stock
• Seasonings

Simmer gently for 3–4 minutes until slightly thickened. Turn the heat to low and stir in the parmesan a handful at a time until smooth and glossy.

Step 4: Toss and Serve

Add the drained pasta to the sauce and toss until every shell is coated. Splash in pasta water a little at a time until the sauce is silky and loose.

Serve straight away, topped with the reserved crispy bacon, extra parmesan, fresh parsley and a crack of black pepper.

Tips for Best Results

• Grate your own parmesan — pre-grated cheese can make the sauce grainy.
• Keep the heat low once the cheese goes in so the sauce stays smooth.
• Don’t skip the pasta water — it’s the secret to a silky, clingy sauce.
• Add a handful of spinach or peas at the end for extra greens.
• Swap the bacon for pancetta or diced chicken for an easy variation.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in a pan over low heat with a splash of milk or water to loosen the sauce.
• Freezing isn’t recommended — cream sauces can split when thawed.