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This creamy spaghetti is a comforting, weeknight meal you’ll want to put 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.
What You’ll Like About This Dish
Quick and convenient. Everything cooks while the pasta boils—perfect for busy nights.
Rich and creamy. The Parmesan sauce adds flavor and just the right amount of indulgence.
Customizable. Switch up the protein, vegetables, or pasta shape to suit your mood.
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
- Bring a large pot of water to a boil and cook the spaghetti; drain and set aside.
- Sauté mushrooms in butter until browned; add green onions and garlic, then the cooked bacon.
- Stir in the drained pasta and keep warm.
- In a separate pan, make the sauce by cooking butter and flour into a roux.
- Whisk in the milk or half-and-half and cook until thickened.
- Stir in Parmesan cheese and season with salt and pepper.
- Pour the sauce over the spaghetti mixture, add parsley, and toss to combine.
- Serve hot with extra Parmesan, if desired.
Tips for Creamy Pasta Success
- Fry or bake the bacon ahead to save time and cleanup.
- Use room temperature dairy for smoother sauce blending.
- If the sauce thickens too much, thin it with a splash of pasta water or milk.
- Toss the pasta in the sauce just before serving to keep it creamy.
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.
How to Store and Reheat
Refrigerate: Store leftover pasta in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Not freezer-friendly: Cream-based sauces tend to separate when frozen and thawed, so this dish is best enjoyed fresh or refrigerated.
Creamy Spaghetti With Bacon
Ingredients
- 8 ounces spaghetti
- 1 tbsp kosher salt for the pasta water, plus more to taste
- 6 strips bacon
- 8 ounces sliced mushrooms
- ¼ cup thinly sliced green onions
- 1 clove garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 ¼ cups half-and-half or whole milk
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tsp chopped fresh parsley
- kosher salt and freshly ground black pepper, to taste
Recommended Equipment
- Large skillet or sauté pan
Instructions
- Bring a large pot of water to a boil. Add the spaghetti and 1 tablespoon of kosher salt to the boiling water. Cook following the package directions. Reserve about 1/2 cup of the pasta cooking water, drain the spaghetti in a colander, and set it aside.8 ounces spaghetti | 1 tbsp kosher salt for the pasta water
- Arrange the bacon strips in a large skillet or sauté pan and place the pan over medium heat. Cook the bacon until crisp, about 8 minutes. Remove to paper towels to drain. Crumble and set aside.6 strips bacon
- Pour off all but about 2 tablespoons of the bacon drippings, and add the mushrooms to the pan. 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 the drained spaghetti to the skillet; set aside.8 ounces sliced mushrooms | 1/4 cup thinly sliced green onions | 1 clove garlic
- Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour and cook for about 2 minutes, stirring constantly. Gradually add the half-and-half or milk to the roux, stirring constantly, and cook until the sauce thickens and begins to bubble. Stir the 1/2 cup of Parmesan cheese into the sauce.3 tbsp butter | 3 tbsp all-purpose flour | 1 1/4 cups half-and-half or whole milk | 1/2 cup grated Parmesan cheese
- 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.2 tsp chopped fresh parsley | kosher salt and freshly ground black pepper
- Transfer the spaghetti to a serving bowl and sprinkle with more Parmesan cheese. Serve immediately.
Nutrition
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.
