Spaghetti alla Chitarra with Crispy Bacon and Parmesan Cream
Long, square-cut pasta, a staple of Italian tradition, enveloped in a velvety Parmesan cream and topped with golden, crispy bacon bits. A generous, comforting dish ready in under 30 minutes that turns simple ingredients into an unforgettable gourmet experience.
🛒 Ingredients
4 servings
- 14 oz spaghetti alla chitarra (long, square-cut pasta)
- 7 oz smoked bacon, cut into lardons or thick slices
- 3/4 cup heavy cream or crème fraîche (minimum 30% fat)
- 1 cup finely grated Parmesan Reggiano
- 1/2 cup melting cheese (Fontina or Comté)
- 2 garlic cloves
- 1 tbsp extra virgin olive oil
- Freshly ground black pepper, to taste
- Kosher salt for the pasta water
- A few fresh basil leaves (for garnish)
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of generously salted water to a boil (use about 2 tsp of salt per quart of water). The water should be well-seasoned to flavor the pasta from within.
- 2
Cut the bacon into 1/2-inch lardons if not already done. Peel and lightly crush the garlic cloves without mincing them.
- 3
In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the whole garlic cloves and sauté for 1 minute to infuse the oil, then remove and discard them.
- 4
Add the bacon to the skillet and cook over medium-high heat for 5 to 7 minutes, stirring regularly, until golden and crispy. Remove the bacon to a paper towel-lined plate, keeping 1 tablespoon of bacon fat in the skillet.
- 5
Add the spaghetti alla chitarra to the boiling water and cook according to package directions until al dente (usually 8 to 10 minutes). Reserve 1 cup of pasta water before draining.
- 6
While the pasta cooks, prepare the cheese sauce: in the same skillet over low heat, pour in the cream and warm gently. Gradually whisk in the grated Parmesan and the melting cheese, stirring constantly until smooth and homogeneous. Do not let it boil.
- 7
Drain the pasta, reserving a little cooking water. Immediately add the spaghetti alla chitarra to the skillet with the cheese sauce. Toss vigorously over low heat, adding a few tablespoons of the reserved pasta water to adjust the consistency: the sauce should be creamy and coat the pasta perfectly.
- 8
Add the reserved crispy bacon, tossing gently to maintain the crunch. Adjust seasoning with plenty of black pepper and salt if necessary.
- 9
Serve immediately in preheated shallow bowls. Garnish with extra Parmesan, a fresh crack of black pepper, and optional fresh basil leaves. Enjoy immediately.
💡 Chef's Tip
The secret to a perfect creamy sauce lies in the pasta cooking water: rich in starch, it emulsifies the cream and cheese to create a sauce that clings to every strand of pasta without becoming too thick. Add it one tablespoon at a time until you reach the ideal consistency, and always work over low heat to prevent the Parmesan from clumping.
