Creamy Lemon Spaghetti with Bacon

serves 2


  • 4 oz spaghetti noodles
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3-4 cloves garlic, minced
  • zest and juice of 1 lemon
  • 1/4 cup heavy cream
  • 1 cup freshly grated Parmesan
  • salt & pepper

Bring a pot of heavily salted water to a boil. Add spaghetti and cook about 11 minutes, until al dente. Reserve 1/2 cup of pasta water. 

While noodles are cooking, in a separate pan, cook the bacon until crispy. Set aside on a paper towel to drain. Turn the heat to medium, and add the olive oil and butter to the pan with the bacon grease. Once the butter is melted, add the garlic. Cook until fragrant, about 30 seconds.

Next, add the lemon juice, and let cook for another minute. Add the heavy cream and Parmesan. Stir until melted. 

Toss the pasta in the sauce. If it's too thick, add reserved pasta water little by little, as you continue to toss, until noodles are completely coated and sauce is to your desired consistency. Take off heat and toss with fresh cracked black pepper. You shouldn't need to add salt because the Parmesan should have enough salt already.

Plate the pasta and top with more Parmesan and fresh black pepper.