Creamy Tomato & Bacon Pasta

This is the pasta you make when you want something creamy, comforting, and deeply satisfying, but you don’t want to spend longer cooking than eating. Crispy bacon, rich tomatoes, a little heat from chilli, and just enough creaminess to pull it all together into something that feels indulgent without tipping into heavy.

It’s fast, familiar, and ridiculously good for how little effort it takes. Fifteen minutes, one pan, and a bowl of pasta that tastes like it should have taken a lot longer. This is proper midweek food that actually delivers.

Creamy Tomato & Bacon Pasta

This creamy tomato and bacon pasta is rich, savoury, and quietly addictive. Smoky, crispy bacon forms the base of the sauce, chilli and garlic bring warmth and depth, tomatoes add sweetness and acidity, and cream cheese smooths everything out into a glossy, comforting finish. Tossed through spaghetti and finished with parmesan and fresh herbs, it’s simple food done properly.

The sauce is creamy without being claggy, tomatoey without being sharp, and balanced enough that you want another forkful immediately. It coats the pasta rather than drowning it, letting every ingredient pull its weight.

This is not trying to be clever. It’s just very, very good.

Why this pasta works so well

This recipe is built on flavour layering rather than complexity.

Starting with bacon lardons in a dry pan means you render out all that smoky, salty fat, which becomes the foundation of the entire sauce. There’s no need for extra oil, the bacon does the job for you.

Chilli adds a gentle heat that cuts through the richness without dominating. Garlic gives depth and aroma. Tomato paste concentrates flavour, and the tinned tomatoes bring body and sweetness once they simmer down.

Cream cheese is the quiet hero here. It softens the acidity of the tomatoes and creates a creamy texture without needing cream or a roux. It also melts easily, which makes it perfect for quick sauces like this.

Parmesan adds salt and umami, basil brings freshness, and pasta water ties everything together into something cohesive and glossy.

Every ingredient has a job. Nothing is filler.

Fast comfort food that actually satisfies

This is one of those recipes that saves you on tired evenings. It’s quick, forgiving, and comforting in a way that doesn’t feel lazy.

Because the sauce comes together in the same pan as the bacon, you’re not juggling multiple things at once. By the time the pasta is cooked, the sauce is ready, and everything finishes together in minutes.

It’s also flexible. You can dial the chilli up or down, swap the pasta shape, or adjust the creaminess without breaking the dish.

Reliable food is underrated. This one earns its place.

Equipment you’ll need

You’ll need a large frying pan for the sauce, a pot for the pasta, a colander, and a spoon or tongs for tossing everything together.

That’s it. No blender, no oven, no unnecessary kit.

Ingredients

200 g bacon lardons
1 red chilli, chopped
3 cloves garlic, chopped
400 g tin tomatoes
1 tbsp tomato paste
200 g spaghetti
2 tbsp cream cheese
20 g Parmesan, grated
10 g basil, roughly chopped

Salt and black pepper

Short list, proper comfort.

How to make it

Place a large frying pan over medium heat. Add the bacon lardons to the dry pan and cook until deeply golden and crispy. Let the fat render out fully, stirring occasionally so they colour evenly.

Once the bacon is crisp, add the chopped chilli and garlic to the pan along with the tomato paste. Cook for about 30 seconds, stirring constantly, until fragrant. You don’t want the garlic to burn.

Tip in the tinned tomatoes. Stir well to combine everything, scraping up any sticky bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it bubble for a few minutes to thicken slightly and mellow.

While the sauce simmers, cook the spaghetti in a large pot of well-salted boiling water until al dente. Before draining, reserve a small mug of pasta water.

Add the drained pasta straight into the sauce along with a splash of the reserved pasta water. Toss well so the sauce coats the spaghetti evenly.

Lower the heat and add the cream cheese and grated Parmesan. Stir gently until everything melts into a smooth, creamy sauce that clings to the pasta.

Take the pan off the heat and stir through the chopped basil. Taste and adjust seasoning with salt and black pepper if needed.

Dish it up immediately and finish with extra Parmesan if you like.

What good creamy tomato pasta should look like

The sauce should coat the pasta, not pool at the bottom.

It should look glossy and smooth, not thick and stodgy.

You should still see bits of bacon and tomato throughout.

If it looks dry, add pasta water. If it looks sharp, add a touch more cream cheese.

Tips for best results

Let the bacon get properly crispy before adding anything else.

Cook the tomato paste briefly to deepen the flavour.

Use pasta water gradually. A little goes a long way.

Add the cream cheese off high heat so it melts smoothly.

Serve immediately. This sauce is at its best straight from the pan.

Easy variations

Add mushrooms or spinach for extra depth.

Swap chilli for chilli flakes if that’s what you have.

Use pancetta instead of bacon lardons.

Add a splash of cream for extra richness if you’re feeling indulgent.

Finish with a drizzle of olive oil for shine.

What to serve it with

Honestly, nothing else is needed.

If you want something on the side, a simple green salad works well.

Garlic bread is optional but very welcome.

A glass of red or something crisp balances the richness nicely.

Storage and leftovers

This pasta is best eaten fresh.

Leftovers will keep in the fridge for up to one day.

Reheat gently with a splash of water to loosen the sauce.

Freezing isn’t ideal, the texture suffers.

FAQs

Is this very spicy?
No. The chilli adds warmth, not heat. Adjust to taste.

Can I use cream instead of cream cheese?
Yes, but cream cheese gives a thicker, silkier sauce.

Can I make it vegetarian?
Yes. Skip the bacon and add smoked paprika for depth.

Does the basil matter?
It adds freshness, but you can leave it out if needed.

Can I double it?
Absolutely. Just use a bigger pan.

Final word

This creamy tomato and bacon pasta is fast, comforting, and consistently good. Crispy bacon, rich tomato sauce, and just enough creaminess to make it feel indulgent, all done in minutes.

If you want a reliable pasta that never lets you down, this is it.