You’ve had spaghetti. You’ve had bacon. You’ve probably even had cream cheese.
But have you ever thrown them all together, baked them into a glorious mess, and called it dinner? No? Well, buckle up.
This isn’t just another pasta dish—it’s a carb-loaded, cheese-covered, bacon-studded masterpiece that’ll make your taste buds throw a party. And the best part? It’s stupidly easy to make.
If you can boil water and turn on an oven, you’re already qualified. Let’s get to it.
Why This Recipe Slaps
This isn’t your nonna’s spaghetti. It’s richer, creamier, and packed with enough flavor to make you forget about your diet.
The crispy bacon adds salt and crunch, the cream cheese makes it luxuriously smooth, and the baked topping? Golden perfection. It’s comfort food without the guilt (because let’s be real, you stopped feeling guilty after the third bite).
Ingredients You’ll Need
- 12 oz spaghetti (because anything less is a crime)
- 8 oz cream cheese, softened (don’t even think about using the low-fat stuff)
- 1 cup shredded mozzarella (for that gooey, stretchy goodness)
- 1/2 cup grated Parmesan (the powdery kind works, but fresh is better)
- 6 slices bacon, cooked and crumbled (save the grease, you’ll need it)
- 2 cloves garlic, minced (unless you’re a vampire)
- 1/2 cup heavy cream (or milk if you’re feeling rebellious)
- 1 tsp Italian seasoning (or just throw in some dried oregano and basil)
- Salt and pepper (to taste, but be generous)
How to Make It (Without Burning Your Kitchen Down)
- Preheat your oven to 375°F (190°C). If you skip this, you’ll be waiting forever.
- Cook the spaghetti al dente. Drain it, but save a cup of pasta water.Trust me.
- Mix the cream cheese, heavy cream, and garlic in a bowl until smooth. If it’s lumpy, keep stirring—you’re almost there.
- Toss the spaghetti with the cream cheese mixture. Add a splash of pasta water if it’s too thick.
- Stir in half the bacon and mozzarella. Save the rest for the top—this isn’t amateur hour.
- Transfer to a baking dish and sprinkle the remaining cheese and bacon on top. Bake for 20 minutes or until bubbly and golden.
- Let it cool for 5 minutes. Unless you enjoy molten cheese burns.
How to Store Leftovers (If There Are Any)
Store in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or oven (the oven’s better, but who has time?). FYI, the bacon might lose some crunch, but it’s still delicious.
Why You Should Make This ASAP
It’s quick, it’s easy, and it’s loaded with flavor. Plus, it’s customizable—swap ingredients, add veggies, or go full carnivore.
It’s also a crowd-pleaser, so if you’re trying to impress someone (or just yourself), this is your move.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy spaghetti is sad spaghetti.
- Not saving pasta water. It’s liquid gold for adjusting consistency.
- Using cold cream cheese. Soften it first, or you’ll have a lumpy mess.
- Skipping the bacon grease. A little drizzle adds insane flavor.
Alternatives (Because You’re Fancy)
- Swap bacon for pancetta if you’re feeling ~Italian~.
- Add spinach or mushrooms for a veggie boost (gross, but fine).
- Use goat cheese instead of cream cheese for a tangy twist.
- Top with breadcrumbs for extra crunch.
FAQs (Because You’re Lazy and Won’t Google)
Can I use a different pasta?
Sure, but spaghetti works best. If you use penne, we can’t be friends.
Can I make this ahead of time?
Yes, but bake it right before serving. No one likes cold, congealed cheese.
Is there a lighter version?
Technically, yes.
But why would you? IMO, just enjoy the decadence.
Can I freeze it?
You can, but the texture might suffer. Creamy dishes don’t always thaw well.
Final Thoughts
This dish is the love child of laziness and indulgence.
It’s cheesy, bacony, and guaranteed to disappear faster than your motivation to meal prep. Make it, eat it, and thank me later.
