Should I use the bacon fat in the sauce?

Yes, a small amount of bacon fat left in the pan adds real flavor to the sauce. You do not need much, just a tablespoon after draining most of it off.

Can I use turkey bacon or pancetta?

Both work. Pancetta gives a closer flavor to Italian guanciale and is the more traditional choice. Turkey bacon will work but has less fat, so add a bit more butter to compensate.

Is this similar to carbonara?

Yes, somewhat. Both use bacon or cured pork and a creamy sauce with pasta. The main difference is that carbonara is made with eggs and no cream, while this uses a cream-based Alfredo base. See our Alfredo sauce vs carbonara page for a full comparison.

Bacon Alfredo Sauce

Name: Bacon Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 6 strips thick cut bacon; 3 cloves garlic, minced; 2 cups heavy cream; 1 1/2 cups Parmesan cheese, grated; 1/4 cup unsalted butter; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1 pound fettuccine or spaghetti, cooked; 2 tablespoons fresh chives or parsley, chopped

This bacon Alfredo builds the smoky flavor directly into the sauce rather than just sprinkling bacon on top. The bacon cooks in the same pan as everything else, the fat stays in, and the sauce picks up all of it.

SMOKY & RICH

Bacon Alfredo Sauce

Creamy Alfredo sauce with crispy bacon pieces cooked directly into the base for a smoky, savory result.

Prep10 minutes

Cook20 minutes

Total30 minutes

Serves4 servings

Ingredients

6 strips thick cut bacon
3 cloves garlic, minced
2 cups heavy cream
1 1/2 cups Parmesan cheese, grated
1/4 cup unsalted butter
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 pound fettuccine or spaghetti, cooked
2 tablespoons fresh chives or parsley, chopped

Instructions

Cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels. Once cool, chop into pieces.
Pour off most of the bacon fat, leaving about 1 tablespoon in the pan.
Add the butter and garlic to the remaining fat. Cook for 1 minute over medium heat.
Pour in the heavy cream, scraping up any browned bits. Simmer gently for 3 to 4 minutes.
Lower the heat and whisk in the Parmesan a handful at a time, until smooth.
Stir in most of the bacon pieces, reserving some for topping.
Season with salt and pepper, taste first since the bacon adds plenty of salt.
Toss with hot pasta. Top with the reserved bacon and fresh chives before serving.

Notes

Leave a tablespoon of bacon fat in the pan to cook the butter and garlic in, it adds flavor that plain butter alone does not have.
Taste the sauce before adding salt. Bacon and Parmesan are both naturally salty, so you will likely need far less than a regular Alfredo sauce.

Keeping the Bacon Fat

This recipe keeps about a tablespoon of bacon fat in the pan instead of draining it all out. The butter and garlic cook in this fat, which adds a layer of smoky flavor to the whole sauce before the cream even goes in. It is a small step that has a noticeable impact on the finished result.

Seasoning Carefully

Bacon and Parmesan are both naturally high in sodium. Taste the sauce after the cheese is fully melted before adding any extra salt, you may find you need very little or none at all. This is one recipe where underseasoning from the recipe side is intentional.

How This Compares to Carbonara

People often ask how this differs from carbonara, since both use bacon and pasta in a creamy sauce. Carbonara uses eggs instead of cream to create its silky texture and has a much lighter consistency than this sauce. For a full breakdown of the differences, see our Alfredo sauce vs carbonara page.

Pairing Ideas

This sauce also works especially well when a little heat is added, see our spicy Alfredo sauce for a version that combines smoky and spicy if you want to try that combination.

Storage

Store in a sealed container in the fridge for up to 3 days. The bacon will soften somewhat after a day in the sauce, but the flavor stays strong. Reheat gently over low heat.