Cream Cheese Pasta with Bacon That's Silky, Not Gummy — in 25 Minutes
Silky, tangy cream cheese sauce, crispy bacon, and dinner on the table in about half an hour. This version stays creamy from the first bite to the last — leftovers included.
Equipment
- Large pot (6-qt minimum)
- Large Skillet or Dutch Oven
- Box grater
- Spider strainer or tongs
Ingredients
- 8 oz thick-cut bacon
- 8 oz cream cheese, softened
- 1/2 cup reserved pasta water
- 1/2 cup freshly grated Parmesan
- 12 oz pasta (cavatappi or rigatoni)
- Fresh chives, for garnish
- Flaky salt, for finishing
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
- Render the bacon: Slice the bacon into 1/2-inch pieces. Add to a cold large skillet, then turn heat to medium. Cook, stirring occasionally, until deeply crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pan.
- Start the sauce base: Reduce heat to low. Add the softened cream cheese to the bacon fat in the pan. Stir constantly with a wooden spoon or silicone spatula until fully melted and smooth, about 1 to 2 minutes. It will look tight at first; keep going.
- Temper with pasta water: Ladle in 1/2 cup of the reserved pasta water. Whisk vigorously until the sauce is smooth, pourable, and emulsified — it should look like a rich, creamy gravy. Add another splash if needed.
- Add the cheese: Remove the pan from the heat. Stir in the grated Parmesan and a generous crack of black pepper until fully melted and smooth. Taste before adding salt — bacon and Parmesan are already salty.
- Combine: Drain the pasta (reserving extra water) and add it directly to the sauce. Toss for 30-60 seconds over low heat until every piece is coated. If the sauce is too thick, add a splash of the reserved pasta water.
- Finish: Fold in most of the crispy bacon, reserving a few pieces for the top. Serve immediately in warm bowls. Top with remaining bacon, a tangle of fresh chives, and a final pinch of flaky salt.
Notes
Don't skip softening the cream cheese: Take it out 30 minutes before starting, or cut into cubes and microwave at 50% power in 10-second bursts until soft. Cold cream cheese will give you lumps.
Reserve a full cup of pasta water: You may not use it all, but having extra ensures you can adjust the texture at the end. Pasta water is the best insurance for a silky sauce.
Taste before adding salt: Bacon and Parmesan are both salty. Add salt at the very end if needed.
Use the right fat: Bacon fat is flavor. Don't drain it all off — leave about 2 tablespoons in the pan. It carries the cream cheese and gives the dish savory depth.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water or milk. Freezing is not recommended.