The spaghetti in this Cream Cheese Spaghetti is of course tender and wonderful, but it’s not the real star. No ma’am, that would be the sauce. Oh, what a sauce! Creamy, tangy, savory, and loaded with bacon and cheese… it’s what makes Cream Cheese Spaghetti such a delectable and desirable dish any day of the week! Dig in and find out why it’s so easy to love!
Ingredients
- 5 slices bacon, cut into 1/4-inch pieces
- 12 ounces spaghetti
- 1 tablespoon butter
- 2 medium cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 1/2 cups chicken broth
- 4 ounces cream cheese, softened and cubed
- 1/2 cup parmesan cheese, freshly grated
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley, optional, diced, for garnish
Directions
Step 1 –In a large nonstick skillet, cook the bacon over medium heat until crispy, about 5-8 minutes.
Step 2 –Transfer the bacon from the pan. Drain the fat from the skillet and wipe it clean.
Step 3 –Bring a large pot of heavily salted water to a boil.
Step 4 –Add the spaghetti and cook to al dente, according to the package directions.
Step 5 –Reserve 1 cup of the pasta water, and then drain the spaghetti.
Step 6 –Heat the same skillet used to cook the bacon over medium heat.
Step 7 –Melt the butter in the skillet.
Step 8 –Add the garlic and the red pepper flakes and sauté until aromatic, about 2 minutes.
Step 9 –Add the chicken broth and bring the mixture to a gentle boil.
Step 10 –Add the cream cheese to the pan, stirring it into the broth mixture until it melts, about 6-7 minutes.
Step 11 –Add the parmesan cheese and stir until it melts.
Step 12 –Add the bacon, reserving a small amount for garnish, and the black pepper, stirring to combine. If the sauce is too thick, add 1/4 cup of the pasta water, adding more as needed until it reaches the desired consistency.
Step 13 –Toss the spaghetti thoroughly in the sauce.
Step 14 –Garnish with the reserved bacon and the fresh parsley.
Step 15 –Serve.
