Oh my goodness, if you’re looking for a meal that feels totally fancy but is honestly a snap to whip up, you *have* to try my Bacon and Garlic Cream Scallop Spaghetti. Seriously, it’s like a restaurant-quality dish right in your own kitchen, but done in under an hour! We’re talking tender, perfectly seared scallops nestled in a luxurious, creamy garlic sauce, all tossed with spaghetti and studded with little bits of crispy, salty bacon. This is my go-to when I want something special, like for a date night in or when friends are coming over, but it’s also totally rescued me on those busy weeknights when I need dinner fast. The balance of the savory bacon, sweet scallops, and that punchy garlic cream sauce is just pure magic!
Why You’ll Love This Bacon and Garlic Cream Scallop Spaghetti
Honestly, this dish is a total winner for so many reasons:
- It’s unbelievably quick – we’re talking dinner on the table in about 35 minutes from start to finish!
- The flavor is out of this world. That combo of salty bacon, sweet scallops, and garlicky cream sauce is just *chef’s kiss*.
- It feels super fancy, like something you’d get at a nice restaurant, but it’s surprisingly easy to make.
- Perfect for those special occasions or just when you need a weeknight meal that feels like a treat.
- Even picky eaters usually go crazy for this one – it’s just that good!
Experience the Flavor: Bacon and Garlic Cream Scallop Spaghetti
Get ready for a flavor explosion with this Bacon and Garlic Cream Scallop Spaghetti! The moment you start cooking, your kitchen will fill with the most amazing aroma – that irresistible smell of garlic sizzling in bacon fat. Then comes the sauce: rich, creamy, and just packed with Parmesan goodness. When you add those perfectly seared scallops, they’re like little jewels of sweetness against the savory backdrop. And the spaghetti itself? It’s the perfect vehicle, getting all coated in that luscious sauce. Every bite is a little party in your mouth: the salty crunch of the bacon, the tender, almost buttery scallops, the mellow garlic, and that satisfying chew of the pasta. It’s a dish that truly delights all your senses and makes you feel like you’ve really accomplished something special in the kitchen, even if it was a busy Tuesday night!
Gathering Your Ingredients for Bacon and Garlic Cream Scallop Spaghetti
Alright, let’s get our stars lined up for this amazing Bacon and Garlic Cream Scallop Spaghetti! First things first, you’ll need about a pound of good old spaghetti – whatever brand you love is perfect. For the star of the show, grab a pound of sea scallops. The absolute *most* important thing here is to pat them completely dry with paper towels. Seriously, don’t skip this; it’s key for that beautiful sear! Then, we’ve got six slices of bacon, and I like to chop mine up pretty small before it hits the pan. You’ll need four cloves of garlic, and I always mince them up nice and fine so you get that lovely garlic flavor throughout. For that dreamy sauce, we’re using a cup and a half of heavy cream – don’t skimp here, it makes all the difference! And about half a cup of grated Parmesan cheese, the finely grated stuff melts best. We’ll also need two tablespoons of olive oil for searing, plus some salt and freshly ground black pepper to taste. Oh, and a little bunch of fresh parsley, finely chopped, to make it all pretty at the end!
Essential Equipment for Perfect Bacon and Garlic Cream Scallop Spaghetti
To make this magic happen, you’ll want a few trusty kitchen tools. A big pot for boiling your spaghetti is a must. Then, you’ll need a nice, large skillet – this is where all the action happens. A slotted spoon is super handy for getting the bacon out, and of course, plenty of paper towels for drying those scallops and draining the bacon. Don’t forget your measuring cups and spoons to get those quantities just right!
Step-by-Step Guide to Making Bacon and Garlic Cream Scallop Spaghetti
Preparing the Pasta and Bacon
Okay, let’s get this deliciousness going! First things first, get a big pot of water boiling for your spaghetti. Cook it up according to the package directions – you want it nice and al dente, with just a little bite. Before you drain it, make sure to scoop out about a cup of that starchy pasta water and set it aside; it’s like liquid gold for your sauce later! While the pasta is doing its thing, toss your chopped bacon into a large skillet over medium-high heat. Let it cook away until it’s wonderfully crispy. Then, use a slotted spoon to scoop the bacon out onto some paper towels to drain. Don’t you dare throw away that glorious bacon fat left in the skillet – that’s pure flavor waiting to happen!
Searing the Scallops to Perfection
Now for the star of the show: the scallops! Make sure they’re super dry (remember all that patting?). Add about two tablespoons of olive oil to that same skillet you used for the bacon, and let it get nice and hot over medium-high heat. Carefully place your scallops in a single layer. Trust me on this, don’t crowd the pan! If you have too many, just cook them in batches. You want to sear them for just about 1-2 minutes per side, until they get this gorgeous golden-brown crust. They’ll still be a little translucent in the middle, which is exactly what you want. Once they’re seared, take them out of the skillet and set them aside on a clean plate.
Building the Creamy Garlic Sauce
This is where the magic really thickens! With the skillet still over medium heat, add your minced garlic right into that flavorful bacon fat. Give it a quick stir for about 30 seconds, just until you can really smell that amazing garlic aroma – be careful not to burn it! Now, pour in the heavy cream. Let it come up to a gentle simmer and cook for about 3 to 5 minutes, stirring occasionally. You’ll see it start to thicken up just a bit, coating the back of your spoon. Once it’s looking nice and creamy, stir in that grated Parmesan cheese until it’s all melted and smooth. Season it generously with salt and freshly ground black pepper. Taste it! Does it need more garlic? More cheese? You’re the boss!
Combining and Finishing Your Bacon and Garlic Cream Scallop Spaghetti
Alright, deep breath – we’re almost there! Now, add your cooked spaghetti and those beautiful seared scallops right into the skillet with the creamy garlic sauce. Toss everything together gently but thoroughly, making sure every strand of pasta and every scallop gets coated in that luscious sauce. If it feels a little too thick for your liking, just add a splash or two of that reserved pasta water you saved earlier. This will help loosen it up and make it perfectly saucy. Finally, stir in most of that crispy bacon you cooked. Save a little bit for topping, of course!
Serving Your Bacon and Garlic Cream Scallop Spaghetti
Time to plate this masterpiece! Serve your fabulous Bacon and Garlic Cream Scallop Spaghetti immediately while it’s hot and glorious. Spoon generous portions into bowls. Sprinkle the remaining crispy bacon bits over the top for that extra crunch and salty goodness. And for a pop of color and freshness, finish it off with a sprinkle of that finely chopped fresh parsley. Doesn’t it just look absolutely stunning?
Tips for Bacon and Garlic Cream Scallop Spaghetti Success
Okay, so you want your Bacon and Garlic Cream Scallop Spaghetti to be absolutely perfect? I’ve got you covered! First, and I can’t stress this enough: make sure those scallops are *bone dry* before they hit the pan. Seriously, pat them down like you mean it! This is the secret to getting that gorgeous golden-brown sear instead of just steaming them. Also, don’t be tempted to cram too many scallops into the skillet at once. Cook them in batches if you have to; they need their space to get that beautiful crust. And remember, garlic and Parmesan are your friends, but you’re the ultimate flavor boss here! Feel free to add a little more garlic if you’re a garlic fiend, or toss in a bit more Parmesan if you’re feeling extra cheesy. Trust your taste buds!
Ingredient Notes and Substitutions for Bacon and Garlic Cream Scallop Spaghetti
Let’s talk ingredients for this amazing Bacon and Garlic Cream Scallop Spaghetti! For the pasta, while spaghetti is classic, feel free to use linguine or fettuccine if that’s what you have on hand; they’ll hold that creamy sauce beautifully. Now, for the heavy cream, if you’re looking for a slightly lighter version, you can try half-and-half, but just know the sauce won’t be quite as rich or thick, so you might need a little less pasta water to get the right consistency. And for the bacon, if you’re watching your sodium intake, a lower-sodium variety works just fine, or you could even try turkey bacon for a different flavor profile, though the richness might change a bit. The key is really getting those scallops nice and dry – that step is non-negotiable for a great sear!
Frequently Asked Questions about Bacon and Garlic Cream Scallop Spaghetti
Got questions about whipping up this fantastic Bacon and Garlic Cream Scallop Spaghetti? I’ve got answers!
Can I make this dish ahead of time? Honestly, I’d recommend serving it right after you make it. The scallops are best when they’re freshly seared, and the sauce is also happiest when it’s just made. If you absolutely have to, you could cook the pasta and bacon ahead and reheat the sauce, but the scallops would need to be cooked fresh.
What kind of scallops work best? Sea scallops are definitely the way to go here! They’re nice and big, which makes them easy to sear and gives you that beautiful golden crust we love. Just make sure they’re “dry packed” if possible, meaning they haven’t been soaked in a solution – it helps them sear better!
How can I make the sauce less rich? If you want to lighten it up a bit, you can try using half-and-half instead of heavy cream, or even a mix of half-and-half and whole milk. Just be aware that it might not thicken up quite as much, so you might need a little less reserved pasta water when you’re combining everything.
Can I add vegetables to this bacon garlic pasta dish? Absolutely! That’s a great idea. Asparagus spears, peas, or even some sautéed spinach would be delicious additions. Just add them to the skillet with the garlic before you add the cream, or stir them in with the pasta and scallops at the end.
Nutritional Estimate for Bacon and Garlic Cream Scallop Spaghetti
Just a little heads-up, the nutritional info for this amazing Bacon and Garlic Cream Scallop Spaghetti is an estimate, okay? It can totally change depending on the brands you use and exactly how much of everything you toss in. But generally, you’re looking at around 750 calories per serving, with about 45g of fat, which includes some nice healthy fats and some saturated ones too. You’ll also get a good dose of protein, around 25g, and about 60g of carbs from that delicious pasta!
Share Your Bacon and Garlic Cream Scallop Spaghetti Creation
I just *love* hearing from you all! If you make my Bacon and Garlic Cream Scallop Spaghetti, please, please, please drop a comment below and let me know how it turned out. Did you love it? Did you change anything up? And if you snapped a pic, tag me on social media – I’d be absolutely thrilled to see your creations! Your feedback makes my day!
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Bacon Garlic Scallop Spaghetti: 35 Min Masterpiece
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and flavorful pasta dish featuring tender scallops, crispy bacon, and a creamy garlic sauce.
Ingredients
- 1 pound spaghetti
- 1 pound sea scallops, patted dry
- 6 slices bacon, chopped
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook spaghetti according to package directions. Drain, reserving about 1 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer and cook for 1-2 minutes per side until golden brown. Remove scallops from skillet and set aside.
- Add chopped bacon to the same skillet and cook until crispy. Remove bacon with a slotted spoon and drain on paper towels. Leave bacon grease in the skillet.
- Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Add the cooked spaghetti and scallops to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Stir in most of the crispy bacon.
- Serve immediately, garnished with remaining bacon and fresh parsley.
Notes
- Ensure scallops are completely dry for a good sear.
- Do not overcrowd the skillet when cooking scallops.
- Adjust garlic and Parmesan to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: scallop spaghetti, bacon garlic pasta, creamy pasta, seafood pasta, easy dinner