Spaghetti with Bacon, Onion and Thyme

This is a quick, easy pasta dish that can be put on the table in no more the time than it takes to cook the pasta. Bits of bacon, sliced red onion, a generous quantity of fresh thyme and just a touch of cream make a light and flavorful sauce for thin spaghetti or linguine.

Spaghetti with Bacon, Onion and Thyme Recipe
Spaghetti with Bacon, Onion and Thyme Recipe

Spaghetti with Bacon, Onion and Thyme

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Crumbled bacon, sliced onion, fresh thyme leaves and a touch of cream make a quick, flavorful sauce for spaghetti or linguine.


  • 12 ounces thin spaghetti
  • 1/2 lb bacon, cut into 1/2-inch pieces
  • 3 tablespoons olive oil
  • 1/2 medium red onion, very thinly sliced
  • 4 cloves garlic, very finely chopped
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup cream or half-and-half
  • Salt and freshly ground black pepper
  • Parmigiana-Reggiano for grating


  • Put a large pot of salted water on to boil for the spaghetti.
  • Fry the bacon until crisp in a large skillet, transfer to a paper towel-lined plate and set aside. Pour the excess fat from the pan, but don’t wipe it out.
  • Add the olive oil to the pan and heat over medium heat. Add the onion, season with salt and pepper and sauté until soft and translucent, 4 to 5 minutes. Add the garlic and continue cooking about 2 minutes longer.
  • Stir in the chicken broth and thyme leaves and return the bacon to the pan. Continue cooking, stirring frequently, until the liquid is somewhat reduced, 3 to 4 minutes longer. Remove from the heat.
  • Cook and drain the pasta according to package directions.
  • Add the spaghetti to the onion mixture, drizzle with cream and toss until well combined. Adjust the seasoning as needed.
  • Plate individual servings and top with grated Parmigiana-Reggiano cheese. Serve with a salad.
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