Creamy Spaghetti With Bacon

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This creamy spaghetti is one of those comforting, weeknight meals you’ll want to keep on repeat. Crisp bacon, tender mushrooms, and green onions come together in a rich Parmesan cheese sauce that clings perfectly to the pasta. The best part? It all comes together in one skillet while your spaghetti cooks on the side.

With a little planning—like frying the bacon ahead of time—this dish can be on the table in just 30 minutes. It’s flexible, too: swap in other proteins or vegetables to make it your own. A simple yet satisfying meal with ingredients you probably already have in your kitchen.

Ingredient Notes

• Spaghetti: Thin spaghetti cooks quickly, but feel free to use another pasta shape.
• Butter: Divided between the mushroom sauté and the roux for the cream sauce.
• Mushrooms: White or cremini mushrooms work well—sauté until golden.
• Green onions: Add mild onion flavor and a touch of color.
• Garlic: Just one clove is enough to add a savory backbone.
• Bacon: Cooked ahead and added for smoky, salty crunch.
• Flour: Forms the base of the creamy Parmesan sauce.
• Half-and-half or milk: Either works—half-and-half gives a richer sauce.
• Parmesan cheese: Freshly grated melts more smoothly and adds sharp, nutty flavor.
• Parsley: A fresh touch stirred in at the end—optional but brightens the dish.

Steps to Make Creamy Spaghetti With Bacon

1. Bring a large pot of water to a boil and cook the spaghetti; drain and set aside.
2. Sauté mushrooms in butter until browned; add green onions and garlic, then the cooked bacon.
3. Stir in the drained pasta and keep warm.
4. In a separate pan, make the sauce by cooking butter and flour into a roux.
5. Whisk in the milk or half-and-half and cook until thickened.
6. Stir in Parmesan cheese and season with salt and pepper.
7. Pour the sauce over the spaghetti mixture, add parsley, and toss to combine.
8. Serve hot with extra Parmesan, if desired.

Recipe Variations

• Swap the bacon. Use diced ham, chicken, or turkey instead.
• Add veggies. Stir in steamed broccoli, peas, or canned artichokes for color and texture.
• Make it meatless. Skip the bacon and add extra mushrooms or sautéed spinach.
• Use cream. Substitute part of the milk with heavy cream for a richer sauce.
• Omit mushrooms. If you’re not a fan, simply leave them out or replace with zucchini or bell peppers.

Serving Suggestions

• Serve with a crisp green salad and garlic bread for a full meal.
• Pair with roasted asparagus or green beans for a veggie-packed plate.
• Add extra Parmesan and cracked black pepper just before serving.
• Offer red pepper flakes at the table for those who like heat.
• Enjoy with a glass of white wine or sparkling water with lemon.

Creamy Spaghetti With Bacon

Diana Rattray

With creamy Parmesan cheese sauce and flavorful mushrooms, this complete spaghetti, mushroom, and bacon recipe is the perfect weeknight dinner.

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Servings 4 servings

Calories 681

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Ingredients

  

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• 8 ounces spaghetti
• 1 tablespoon kosher salt for the pasta water, plus more to taste
• 6 strips bacon
• 8 ounces mushrooms, sliced
• ¼ cup green onions, thinly sliced
• 1 clove garlic, minced
• 2 teaspoons finely chopped fresh parsley
• freshly ground black pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ¼ cups half-and-half, or whole milk
• ½ cup grated Parmesan cheese, plus more for serving

Instructions

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• Bring a large pot of water to a boil. Break the spaghetti into the boiling water and add 1 tablespoon of salt. Cook following the package directions for timing. Reserve about 1/2 cup of the pasta cooking water, drain the spaghetti in a colander, and set it aside.
• Arrange the bacon strips in a large skillet or sauté pan and place it over medium heat. Cook the bacon until crisp, about 8 minutes. Remove to paper towels to drain. Crumble and set aside.
• Add the mushrooms to the bacon drippings and cook over medium heat until tender, stirring frequently. Add the green onions and garlic to the mushrooms and cook for 1 minute longer. Add the cooked, crumbled bacon and stir. Add the drained spaghetti; set aside.
• Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour and cook for about 2 minutes, stirring constantly. Add the half-and-half or milk to the roux and cook until sauce is thickened and begins to bubble, stirring constantly. Stir the 1/2 cup of Parmesan cheese into the sauce.
• Add the sauce to the spaghetti mixture along with the fresh parsley. Toss to blend, adding some of the reserved cooking water, as needed to loosen. Taste and season with salt and pepper.
• Transfer to a serving bowl and sprinkle with more Parmesan cheese. Serve immediately.

Nutrition

Calories: 681kcalCarbohydrates: 55gProtein: 21gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 102mgSodium: 613mgPotassium: 545mgFiber: 3gSugar: 7gVitamin A: 941IUVitamin C: 3mgCalcium: 234mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword bacon, spaghetti

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