I clearly remember the first time I messed up this recipe. I completely forgot to add the butter and ended up stirring some very bland, cold spaghetti, to the point where the cheese didn’t melt properly. I laughed to myself in the kitchen and still ate it, because I was hungry, but it wasn’t until the second time that I got it right and realized where I had gone wrong: it’s not much and it’s not complicated, but you always feel like something is missing. Since then, I make it about once every two weeks, at least to have a quick meal for those evenings when you don’t feel like anything complicated or, honestly, even having a conversation. That’s when spaghetti with cheese and bacon hits the spot. Or just cheese if you’re in the mood for a vegetarian option.
It takes about an hour, tops. Maybe even quicker if you’re organized or don’t start replying to messages right when you’re draining the pasta. You’ll get about four servings out of it, which means two hungry people or four more moderate eaters, like “let’s have something else afterward.” It’s really for anyone, just don’t forget to keep an eye on the clock. Even if you’ve never made pasta before, you can dive in without worries; you don’t need chef skills. I say this as someone who used to forget to add salt to the water at the beginning.
I find myself making it often because it’s truly a dish that doesn’t involve a lot of dishes, it doesn’t make your kitchen a mess, and it doesn’t keep you tied to the stove. You move quickly, you don’t have to chop onions or blend anything, and the ingredients are the kind you usually have in the fridge. Many times I make it to take to work the next day or when I feel like I don’t want to reinvent the wheel when it comes to meals. Plus, nothing feels more comforting than hot pasta with melted cheese on top, without having to come up with a story.
I almost never change the basic ingredients because if you mess one up, it’s not the same thing, but there’s room for some juggling:
1 pack of spaghetti (I usually use 400g of thin spaghetti, they cook quickly and hold the cheese well)
200g cheese – it’s important for it to be somewhat aged, not that rubbery kind; I’ve used both smoked cheese and classic cheese, both work
50g butter – the fattier, the better, to bind everything nicely and give the pasta a bit of shine
100-150g bacon (or more if you want it really hearty) – it should be thinly sliced; I always fry it first, definitely not raw; it adds a bit of salt and smokiness
Salt for the water, and a bit for taste if you feel the need (I sometimes add pepper at the end)
That’s about it. If you want, you can add pepper or swap the cheese for another type, but I’ll write more about that below.
Let’s get to work, so it’s clear what, how, and where to put everything. I’ll leave it as it comes naturally to me, without pretending someone is measuring it to the gram.
1. I put a large pot of water to boil. At least 3 liters, but the spaghetti should have room to move, not cramped, because they stick together if there isn’t enough water. When it starts boiling, I throw in salt – eyeballing it, but I think it’s about a tablespoon. The salt gets into the pasta and gives it flavor, don’t be stingy here.
2. I add the spaghetti to the pot. I don’t break them, I don’t like that. They soften quickly anyway and fully submerge in the water. I stir them with a fork to prevent sticking and check the package for cooking time: usually 8-10 minutes, depending on the type of pasta you have. I look and taste, I don’t always rely on the numbers – they should be al dente, not mushy or too hard.
3. In the meantime, I grate the cheese using a large grater. I don’t know why, but if I use a small grater, it seems to stick and doesn’t melt as nicely. I put the grated cheese in a bowl and set it aside.
4. I cut the bacon if I haven’t found it already sliced. I put it directly into a cold pan, then turn on the medium heat. I like it crispy, but not burnt, so I’m patient. I’ve noticed that if you throw the bacon directly into a hot pan, it shrinks oddly. When it’s done, I place it on a plate with a napkin to soak up some of the grease.
5. When the pasta is cooked (and don’t forget, don’t overcook them), I drain them. Some rinse them under cold water. Sometimes I do that, but other times I don’t rinse them at all because supposedly it washes away the starch that helps the cheese stick. If I have time, I save about half a cup of the cooking water – it helps if you want to make it creamier, but it’s not mandatory.
6. While they’re still hot, I put the pasta in a large bowl, throw the butter over them (cut into pieces, it melts faster) and mix until they’re all coated. After that, I pour in the grated cheese and mix well. If I see it’s getting too sticky, I add a bit of the reserved water. The cheese melts easily, you don’t have to force it.
7. When everything is shiny and well mixed, I plate it and sprinkle the crispy bacon on top. If you want, you can also add a bit of freshly ground pepper.
That’s the whole process. Honestly, if I calculate it, it takes me no more than 20-25 minutes, including frying the bacon and grating the cheese, as long as I don’t get distracted by my phone. The important thing is to eat them hot; otherwise, the cheese becomes rubbery and it’s not as enjoyable.
Useful tips:
Don’t let the pasta sit too long after you’ve added the cheese and butter; eat it immediately, or else it hardens and loses its charm.
If you’re using whole grain pasta, it behaves a bit differently, needing more water and, honestly, it turns out less creamy. It works, but it’s not the same.
Don’t put all the bacon in the pasta from the start, as it gets soggy and turns rubbery. It’s better to add it on top at the end to keep it crispy.
Substitutions and adaptations:
No bacon? Yes, it works without it; I’ve made it for vegetarians. You can add some sautéed mushrooms if you want to compensate for the texture. If you want to eliminate dairy, plant-based cheese doesn’t melt the same, but I’ve tried it with cashew cheese, and it turns out okay-ish.
Gluten-free pasta – I’ve made it with lentil or chickpea penne, but you need to adjust the cooking time and don’t rinse them, as they break apart immediately.
You can swap the cheese for another type that melts easily (edam, gouda, even grated mozzarella, but not the pizza kind, as it sticks weirdly).
Variations:
I’ve also added green onions when it felt too simple. Or a bit of chili pepper if I’m in the mood for something spicy.
You can sprinkle some grated parmesan on top if you have it on hand.
Once, I mixed in some chopped sun-dried tomatoes – it’s not bad, gives a bit of color and flavor.
Serving ideas:
I like it with a simple tomato salad if I want something fresher.
If you want to drink something, a dry white wine or even a cold beer pairs really well.
You can serve it as a main dish or as a side if you have something grilled on the side (honestly, I prefer it to be the star of the plate).
Frequently asked questions, since people often ask me when I post a picture on stories:
Can I use another shape of pasta?
Yes, of course, but spaghetti absorbs the cheese better. If you only have penne, fusilli, or tagliatelle, feel free to use them; it’s not a tragedy. Just adjust the cooking time – it says on the package how long it should cook. With shorter shapes, they might not mix as evenly with the cheese, but the result is still tasty.
What type of cheese is best?
Any cheese that melts easily. I’ve used both homemade and store-bought, just make sure it’s not super cheap (that turns into rubber). Sometimes I like to mix cheese with a bit of smoked cheese. If you want something heartier, add a bit of parmesan on top.
Why shouldn’t I rinse the pasta with cold water?
If you rinse, you wash away the starch that helps the cheese stick to the pasta, and it won’t be as creamy. Sometimes I rinse only if I have durum wheat pasta and I’m afraid it will stick too much. But generally, I don’t rinse; I just drain the water well.
What do I do if I don’t have butter?
You can use a bit of olive oil, but it won’t be as creamy. You can also use sour cream, but then it’s a different dish – almost like carbonara.
Can I make a larger portion or double the recipe?
Yes, just make sure you have a big enough pot and don’t overcrowd the pasta. If you’re cooking for a group, double everything, but also the bacon frying time. You might want to fry the bacon in two batches to keep it crispy.
Can I use plant-based cheese?
Yes, but it doesn’t melt as nicely. I’ve tried cashew vegan cheese, and it turned out somewhat okay, but you need a bit of pasta water to melt it well. The taste is different, but it works for those with intolerances.
Nutritional values, approximately (eyeballing it, as I don’t weigh things with a calorie meter):
One serving (out of four) is about 500-600 calories, depending on how much bacon you use and what type of cheese you choose. Around 60-70g of carbohydrates per serving, 18-20g of fat (if you add bacon and butter), and protein around 18-22g. It’s quite filling for a dinner or lunch; I’m not saying it’s the most diet-friendly meal, but it won’t give you headaches as long as you don’t overdo the portions. On the positive side, you also get calcium and vitamin B, plus it’s not filled with additives or nonsense if you choose your cheese wisely. If you have issues with salt, be careful with the bacon and how much you add to the water, as it can easily get salty.
How to store and reheat, based on experience:
If you have leftover pasta (rare for me, but it happens), put it in a container with a lid and store it in the fridge for a maximum of two days. When reheating, the best method is in a pan with a spoon or two of added water or, if you have it, milk. Stir often to prevent sticking. In the microwave, it can harden, but if you’re short on time, you can try that too – just cover it with a plate to prevent it from drying out too much. It’s not as good as fresh, but for lunch the next day, it still works. The bacon inevitably gets a bit soggy, but it’s not the end of the world.
Sometimes I’ve frozen small portions, but I only recommend that if you have no other solution: the cheese tends to clump together and doesn’t taste as good after thawing. It’s better to make it fresh anyway; it doesn’t take long.
That’s my story with this pasta. If I’m in a hurry, I just make it with butter and cheese; if I’m in the mood, I add bacon; if I don’t feel like meat, I stick to vegetarian. It’s never the same, but it’s always that kind of meal that doesn’t stress you out and doesn’t require much philosophy.
It takes about an hour, tops. Maybe even quicker if you’re organized or don’t start replying to messages right when you’re draining the pasta. You’ll get about four servings out of it, which means two hungry people or four more moderate eaters, like “let’s have something else afterward.” It’s really for anyone, just don’t forget to keep an eye on the clock. Even if you’ve never made pasta before, you can dive in without worries; you don’t need chef skills. I say this as someone who used to forget to add salt to the water at the beginning.
I find myself making it often because it’s truly a dish that doesn’t involve a lot of dishes, it doesn’t make your kitchen a mess, and it doesn’t keep you tied to the stove. You move quickly, you don’t have to chop onions or blend anything, and the ingredients are the kind you usually have in the fridge. Many times I make it to take to work the next day or when I feel like I don’t want to reinvent the wheel when it comes to meals. Plus, nothing feels more comforting than hot pasta with melted cheese on top, without having to come up with a story.
I almost never change the basic ingredients because if you mess one up, it’s not the same thing, but there’s room for some juggling:
1 pack of spaghetti (I usually use 400g of thin spaghetti, they cook quickly and hold the cheese well)
200g cheese – it’s important for it to be somewhat aged, not that rubbery kind; I’ve used both smoked cheese and classic cheese, both work
50g butter – the fattier, the better, to bind everything nicely and give the pasta a bit of shine
100-150g bacon (or more if you want it really hearty) – it should be thinly sliced; I always fry it first, definitely not raw; it adds a bit of salt and smokiness
Salt for the water, and a bit for taste if you feel the need (I sometimes add pepper at the end)
That’s about it. If you want, you can add pepper or swap the cheese for another type, but I’ll write more about that below.
Let’s get to work, so it’s clear what, how, and where to put everything. I’ll leave it as it comes naturally to me, without pretending someone is measuring it to the gram.
1. I put a large pot of water to boil. At least 3 liters, but the spaghetti should have room to move, not cramped, because they stick together if there isn’t enough water. When it starts boiling, I throw in salt – eyeballing it, but I think it’s about a tablespoon. The salt gets into the pasta and gives it flavor, don’t be stingy here.
2. I add the spaghetti to the pot. I don’t break them, I don’t like that. They soften quickly anyway and fully submerge in the water. I stir them with a fork to prevent sticking and check the package for cooking time: usually 8-10 minutes, depending on the type of pasta you have. I look and taste, I don’t always rely on the numbers – they should be al dente, not mushy or too hard.
3. In the meantime, I grate the cheese using a large grater. I don’t know why, but if I use a small grater, it seems to stick and doesn’t melt as nicely. I put the grated cheese in a bowl and set it aside.
4. I cut the bacon if I haven’t found it already sliced. I put it directly into a cold pan, then turn on the medium heat. I like it crispy, but not burnt, so I’m patient. I’ve noticed that if you throw the bacon directly into a hot pan, it shrinks oddly. When it’s done, I place it on a plate with a napkin to soak up some of the grease.
5. When the pasta is cooked (and don’t forget, don’t overcook them), I drain them. Some rinse them under cold water. Sometimes I do that, but other times I don’t rinse them at all because supposedly it washes away the starch that helps the cheese stick. If I have time, I save about half a cup of the cooking water – it helps if you want to make it creamier, but it’s not mandatory.
6. While they’re still hot, I put the pasta in a large bowl, throw the butter over them (cut into pieces, it melts faster) and mix until they’re all coated. After that, I pour in the grated cheese and mix well. If I see it’s getting too sticky, I add a bit of the reserved water. The cheese melts easily, you don’t have to force it.
7. When everything is shiny and well mixed, I plate it and sprinkle the crispy bacon on top. If you want, you can also add a bit of freshly ground pepper.
That’s the whole process. Honestly, if I calculate it, it takes me no more than 20-25 minutes, including frying the bacon and grating the cheese, as long as I don’t get distracted by my phone. The important thing is to eat them hot; otherwise, the cheese becomes rubbery and it’s not as enjoyable.
Useful tips:
Don’t let the pasta sit too long after you’ve added the cheese and butter; eat it immediately, or else it hardens and loses its charm.
If you’re using whole grain pasta, it behaves a bit differently, needing more water and, honestly, it turns out less creamy. It works, but it’s not the same.
Don’t put all the bacon in the pasta from the start, as it gets soggy and turns rubbery. It’s better to add it on top at the end to keep it crispy.
Substitutions and adaptations:
No bacon? Yes, it works without it; I’ve made it for vegetarians. You can add some sautéed mushrooms if you want to compensate for the texture. If you want to eliminate dairy, plant-based cheese doesn’t melt the same, but I’ve tried it with cashew cheese, and it turns out okay-ish.
Gluten-free pasta – I’ve made it with lentil or chickpea penne, but you need to adjust the cooking time and don’t rinse them, as they break apart immediately.
You can swap the cheese for another type that melts easily (edam, gouda, even grated mozzarella, but not the pizza kind, as it sticks weirdly).
Variations:
I’ve also added green onions when it felt too simple. Or a bit of chili pepper if I’m in the mood for something spicy.
You can sprinkle some grated parmesan on top if you have it on hand.
Once, I mixed in some chopped sun-dried tomatoes – it’s not bad, gives a bit of color and flavor.
Serving ideas:
I like it with a simple tomato salad if I want something fresher.
If you want to drink something, a dry white wine or even a cold beer pairs really well.
You can serve it as a main dish or as a side if you have something grilled on the side (honestly, I prefer it to be the star of the plate).
Frequently asked questions, since people often ask me when I post a picture on stories:
Can I use another shape of pasta?
Yes, of course, but spaghetti absorbs the cheese better. If you only have penne, fusilli, or tagliatelle, feel free to use them; it’s not a tragedy. Just adjust the cooking time – it says on the package how long it should cook. With shorter shapes, they might not mix as evenly with the cheese, but the result is still tasty.
What type of cheese is best?
Any cheese that melts easily. I’ve used both homemade and store-bought, just make sure it’s not super cheap (that turns into rubber). Sometimes I like to mix cheese with a bit of smoked cheese. If you want something heartier, add a bit of parmesan on top.
Why shouldn’t I rinse the pasta with cold water?
If you rinse, you wash away the starch that helps the cheese stick to the pasta, and it won’t be as creamy. Sometimes I rinse only if I have durum wheat pasta and I’m afraid it will stick too much. But generally, I don’t rinse; I just drain the water well.
What do I do if I don’t have butter?
You can use a bit of olive oil, but it won’t be as creamy. You can also use sour cream, but then it’s a different dish – almost like carbonara.
Can I make a larger portion or double the recipe?
Yes, just make sure you have a big enough pot and don’t overcrowd the pasta. If you’re cooking for a group, double everything, but also the bacon frying time. You might want to fry the bacon in two batches to keep it crispy.
Can I use plant-based cheese?
Yes, but it doesn’t melt as nicely. I’ve tried cashew vegan cheese, and it turned out somewhat okay, but you need a bit of pasta water to melt it well. The taste is different, but it works for those with intolerances.
Nutritional values, approximately (eyeballing it, as I don’t weigh things with a calorie meter):
One serving (out of four) is about 500-600 calories, depending on how much bacon you use and what type of cheese you choose. Around 60-70g of carbohydrates per serving, 18-20g of fat (if you add bacon and butter), and protein around 18-22g. It’s quite filling for a dinner or lunch; I’m not saying it’s the most diet-friendly meal, but it won’t give you headaches as long as you don’t overdo the portions. On the positive side, you also get calcium and vitamin B, plus it’s not filled with additives or nonsense if you choose your cheese wisely. If you have issues with salt, be careful with the bacon and how much you add to the water, as it can easily get salty.
How to store and reheat, based on experience:
If you have leftover pasta (rare for me, but it happens), put it in a container with a lid and store it in the fridge for a maximum of two days. When reheating, the best method is in a pan with a spoon or two of added water or, if you have it, milk. Stir often to prevent sticking. In the microwave, it can harden, but if you’re short on time, you can try that too – just cover it with a plate to prevent it from drying out too much. It’s not as good as fresh, but for lunch the next day, it still works. The bacon inevitably gets a bit soggy, but it’s not the end of the world.
Sometimes I’ve frozen small portions, but I only recommend that if you have no other solution: the cheese tends to clump together and doesn’t taste as good after thawing. It’s better to make it fresh anyway; it doesn’t take long.
That’s my story with this pasta. If I’m in a hurry, I just make it with butter and cheese; if I’m in the mood, I add bacon; if I don’t feel like meat, I stick to vegetarian. It’s never the same, but it’s always that kind of meal that doesn’t stress you out and doesn’t require much philosophy.
Ingredients
1 bag of spaghetti, 200 g of cheese, 50 g of butter, bacon