Garlic Parmesan Bacon Ranch Spaghetti
Spaghetti simmers directly in broth and milk for this one-pan dinner, then gets a creamy garlic-Parmesan finish with sour cream and dry ranch seasoning. The sauce should cling to the long strands rather than pool in the skillet.
Use a wide pan and stir frequently as the spaghetti softens so it cooks evenly. Cook the bacon first, drain off excess fat, and fold the browned pieces in near the end. Makes 4 to 6 servings.
Ingredients for Garlic Parmesan Bacon Ranch Spaghetti
- 1 pound spaghetti (450g)
- 8 ounces bacon, cut into small pieces (225g; about 8 slices)
- 1 tablespoon unsalted butter, as needed
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth, plus more as needed
- 2 cups whole milk, plus more as needed
- 1-ounce packet dry ranch seasoning mix (28g; about 2 tablespoons), not ranch dip mix
- 1 cup finely grated Parmesan (90g), plus more for serving if desired
- 1/2 cup sour cream (120g)
- 1 tablespoon chopped fresh parsley
- Black pepper to taste, starting with 1/4 teaspoon
Keep a little extra broth or milk warm to adjust the pasta or sauce. Wait until the ranch seasoning, Parmesan, and bacon are mixed in before deciding whether the dish needs salt.
How to Make Garlic Parmesan Bacon Ranch Spaghetti
- Cook the bacon: Warm a wide, deep 12-inch skillet over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring occasionally, until browned and crisp at the edges. Transfer to a plate. Carefully drain the excess fat, leaving about 1 tablespoon in the skillet.
- Cook the garlic: Reduce the heat to medium-low. Add the butter if there is not enough bacon fat to coat the skillet, then stir in the garlic for 30 to 60 seconds, until fragrant but still pale.
- Add the liquid and spaghetti: Pour in the broth and milk and bring to a gentle simmer over medium heat. Add the spaghetti. Let the ends soften briefly if needed, then ease the strands into the liquid without breaking them.
- Simmer the spaghetti: Reduce the heat to medium-low and cook uncovered for about 12 to 16 minutes, stirring and turning the strands frequently and scraping the skillet bottom as needed. Start checking at about 10 minutes. The spaghetti is ready when tender throughout, with no firm, chalky center, and a little creamy liquid remains in the pan. Keep the liquid at a gentle simmer; if the skillet gets dry before the pasta is tender, lower the heat and add warm broth or milk a small splash at a time.
- Finish the sauce: Take the skillet off the heat. Stir in the ranch seasoning, Parmesan, and sour cream until the sauce coats the strands. If it becomes too thick, stir in a little warm broth or milk. Add black pepper and taste before adding any salt.
- Add the bacon and serve: Fold in most of the bacon and parsley. Scatter the rest over the spaghetti and serve promptly from the skillet, with extra Parmesan if desired.
Why the Skillet and Heat Matter
A wide skillet gives the long strands room to soften and separate. A hard boil can reduce the broth-and-milk liquid before the spaghetti finishes cooking, so maintain a gentle simmer and stir often. Add the Parmesan and sour cream only after the noodles are tender and the skillet is off the heat for a smoother sauce.
Serving and Storage
Serve straight from the skillet or transfer the spaghetti to a warm, shallow bowl. A green salad or green vegetable makes a simple side. For another spaghetti dinner, try Mongolian Ground Beef Noodles.
Refrigerate leftovers promptly in an airtight container and use within about 3 days. Reheat gently over low heat or in short microwave intervals, stirring often and adding a splash of milk or broth to loosen the sauce. The texture may differ from freshly made pasta. Freezing is not a dependable option for this creamy sauce, which may change texture when thawed.
Nutrition Information
Approximate nutrition per serving, based on 1/6 of the recipe: 675 calories, 35g protein, 30g fat, and 64g carbohydrates. Approximate nutrition per 100g: 195 calories, 10g protein, 9g fat, and 18g carbohydrates. Values vary with the bacon, ranch seasoning, and other ingredients used.
Equipment
- Wide, deep 12-inch skillet
- Measuring cups
- Tongs
Ingredients
For the Spaghetti
- 1 pound spaghetti (450 g)
- 8 ounces bacon, cut into small pieces (225 g; about 8 slices)
- 1 tablespoon unsalted butter, as needed
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth, plus more as needed
- 2 cups whole milk, plus more as needed
- 1-ounce packet dry ranch seasoning mix (28 g; about 2 tablespoons), not ranch dip mix
- 1 cup finely grated Parmesan (90 g), plus more for serving if desired
- 1/2 cup sour cream (120 g)
- 1 tablespoon chopped fresh parsley
- Black pepper to taste, starting with 1/4 teaspoon
Instructions
- Warm a wide, deep 12-inch skillet over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring occasionally, until browned and crisp at the edges.
- Transfer the bacon to a plate. Carefully drain the excess fat from the skillet, leaving about 1 tablespoon.
- Reduce the heat to medium-low. Add the butter if needed to coat the skillet, then stir in the garlic for 30 to 60 seconds, until fragrant but still pale.
- Pour in the broth and milk and bring to a gentle simmer over medium heat. Add the spaghetti, letting the ends soften briefly if needed before easing the strands into the liquid without breaking them.
- Reduce the heat to medium-low. Cook uncovered for about 12 to 16 minutes, stirring and turning the spaghetti frequently and scraping the bottom of the skillet as needed. Start checking at about 10 minutes.
- Continue cooking until the spaghetti is tender throughout with no firm, chalky center and a little creamy liquid remains in the pan. If the skillet gets dry before the pasta is tender, lower the heat and add warm broth or milk a small splash at a time.
- Take the skillet off the heat. Stir in the ranch seasoning, Parmesan, and sour cream until the sauce coats the spaghetti. Add a little warm broth or milk if the sauce is too thick.
- Add black pepper and taste before adding any salt. Fold in most of the bacon and parsley, then scatter the rest over the spaghetti.
- Serve promptly, with extra Parmesan if desired.
Tips
- Use a wide skillet to give the spaghetti room to soften and separate.
- Keep the liquid at a gentle simmer and stir often to prevent it from reducing too quickly.
- Keep extra broth or milk warm so you can add it gradually if the pan gets dry or the sauce thickens too much.
- Wait until the ranch seasoning, Parmesan, and bacon are mixed in before deciding whether to add salt.
- Stir in the Parmesan and sour cream only after the noodles are tender and the skillet is off the heat.