If there’s one pasta I crave when I want something rich, cozy, and low-effort—it’s this easy bacon & creamy pasta recipe! It’s made with crispy pancetta, buttery shallots, and a dreamy cream sauce that comes together in under 20 minutes!
Perfect for weeknights when you want something indulgent without the fuss...
If you love pasta dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
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Ingredients
- Olive Oil
- Pancetta
- Butter
- Shallots
- Heavy Cream
- Garlic Powder
- Freshly Chopped Parsley
- Rigatoni Pasta
- Parmigiano Cheese (Optional)
See recipe card for quantities.
Instructions & Video
First, fry the pancetta until crispy!
Deglaze with butter, add shallots & heavy cream!
Add in the spices, aldente rigatoni & freshly chopped parsley!
Mix & altogether! Serve & enjoy!
- Heat the oil in a large pan over medium heat. Add the pancetta and cook until crispy. Transfer to a plate and set aside.
- In the same pan, melt in the butter and sauté the shallots until soft and translucent—about 5 minutes. You can deglaze with a splash of white wine here if you’re feeling fancy.
- Pour in the cream, season with garlic powder, pepper, and salt, and stir in the crispy pancetta. Let the sauce bubble and thicken for a few minutes.
Tip: If it’s not thickening up, whisk 1 tablespoon of flour with ⅓ cup water until smooth, remove the pan from the heat, and stir that in. - Toss in your chopped parsley and cooked rigatoni. Give it a good mix so that every piece of pasta gets coated in that creamy goodness. Taste and adjust salt if needed.
- Serve as is or top with freshly grated Parm if you’re a cheese lover like me. Enjoy!
Substitutions
- Pancetta → Bacon, prosciutto, turkey bacon, or even plant-based bacon
- Butter → Ghee, margarine, or more olive oil
- Shallots → Yellow onion, red onion, or leeks
- Heavy Cream → Half-and-half, full-fat coconut milk, or a mix of milk + a bit of cream cheese
- Fresh Parsley → Fresh basil, chives, or baby spinach (stirred in at the end)
- Parmigiano Cheese (Optional) → Pecorino Romano, Grana Padano, or nutritional yeast for a dairy-free option
Equipment
- Large Skillet or Sauté Pan & Pot (for boiling pasta)
- Cutting Board
- Sharp Knife
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or milk to loosen the sauce. Not freezer-friendly, as the cream may separate.
Top tips
- Cook the Pasta Al Dente – It’ll finish cooking in the sauce, soaking up all that creamy flavor without getting mushy.
- Don’t Skip the Pancetta Crisp – Let it get golden and crispy for maximum texture and flavor.
- Adjust Creaminess as Needed – If the sauce thickens too much, just add a splash of pasta water or cream to loosen it.
FAQs
You can, but it’s best fresh. If you do prep it ahead, store the pasta and sauce separately so the noodles don’t soak up all the creaminess.
No stress—whisk 1 tablespoon flour with ⅓ cup cold water until smooth, take the pan off heat, and stir it in. It’ll thicken right up.
Technically yes, but it won’t be as rich or silky. If you go that route, add a spoonful of freshly grated parmesan cheese or butter to help boost the texture.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this bacon & creamy pasta recipe:
Easy bacon and creamy pasta recipe (with cream)
Ingredients
Equipment
Method
- Heat the oil in a large pan over medium heat. Add the pancetta and cook until crispy. Transfer to a plate and set aside.
- In the same pan, melt in the butter and sauté the shallots until soft and translucent—about 5 minutes. You can deglaze with a splash of white wine here if you don't have butter!
- Pour in the cream, season with garlic powder, pepper, and salt, and stir in the crispy pancetta. Let the sauce bubble and thicken for a few minutes.
- Tip: If it’s not thickening up, whisk 1 tablespoon of flour with ⅓ cup water until smooth, remove the pan from the heat, and stir that in.
- Toss in your chopped parsley and cooked rigatoni. Give it a good mix so that every piece of pasta gets coated in that creamy goodness. Taste and adjust salt if needed.
- Serve as is or top with freshly grated Parm if you’re a cheese lover like me. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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