Craving a delicious, satisfying dinner but short on time? You’re in luck! We’ve gathered 20 quick and easy pasta recipes perfect for those busy weeknights when you need something comforting and fast. From creamy sauces to zesty tosses, these dishes will become your new go-tos. Let’s dive in and discover your next favorite meal!
One-Pot Lemon Garlic Pasta
Gosh, you know those nights when you want something delicious but don’t want to deal with a mountain of dishes? This one-pot lemon garlic pasta is your new best friend—it comes together in one pan with minimal effort and maximum flavor. Seriously, it’s the kind of meal that feels fancy but is actually super simple to whip up on a busy weeknight.
Ingredients
- 12 oz linguine pasta
- 4 cups vegetable broth
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt to taste
Instructions
- Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat.
- Add 3 cloves minced garlic and cook for 1 minute until fragrant but not browned.
- Pour in 4 cups vegetable broth and bring to a simmer.
- Break 12 oz linguine in half and add to the simmering broth, ensuring pasta is fully submerged.
- Cook for 9-11 minutes, stirring occasionally with tongs to prevent sticking.
- Add 1/2 tsp red pepper flakes and the zest from 1 lemon during the last 2 minutes of cooking.
- Reduce heat to low and stir in 1/4 cup heavy cream until sauce thickens slightly.
- Remove from heat and stir in juice from 1 lemon and 1/4 cup grated Parmesan cheese.
- Season with salt to taste and garnish with 2 tbsp chopped fresh parsley.
Fresh from the pot, this pasta has a creamy yet light sauce that clings perfectly to every strand. The lemon adds a bright zing that cuts through the richness, while the garlic and red pepper flakes give it just enough warmth. For an extra touch, try topping it with grilled shrimp or serving it alongside a simple arugula salad—it’s versatile enough to be a star on its own or play well with other dishes.
Spaghetti Aglio e Olio
A simple pasta dish that comes together in minutes, spaghetti aglio e olio is your new go-to for busy nights. You’ll love how garlic and olive oil transform into something magical with just a few pantry staples. It’s the kind of comforting meal that feels fancy but requires almost no effort.
Ingredients
– 8 ounces spaghetti
– 1/2 cup extra virgin olive oil
– 6 cloves garlic
– 1/2 teaspoon red pepper flakes
– 1/4 cup fresh parsley
– 1 teaspoon kosher salt
– 1/4 cup pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup pasta water just before draining, then drain spaghetti completely.
4. Thinly slice 6 cloves garlic while pasta cooks for even, quick cooking.
5. Heat 1/2 cup extra virgin olive oil in a large skillet over medium-low heat for 2 minutes.
6. Add sliced garlic and cook for 2-3 minutes until fragrant and lightly golden, stirring constantly.
7. Stir in 1/2 teaspoon red pepper flakes and cook for 30 seconds to infuse the oil.
8. Add drained spaghetti to the skillet and toss to coat thoroughly with the oil mixture.
9. Pour in reserved pasta water and sprinkle 1 teaspoon kosher salt, tossing continuously.
10. Chop 1/4 cup fresh parsley and stir into pasta just before serving for maximum freshness.
Buttery noodles coated in golden oil deliver a punch of garlic heat in every bite. The crispy edges of garlic contrast beautifully with the silky pasta texture. Try topping with grated Parmesan or serving alongside crusty bread to soak up every last drop of that flavorful oil.
Caprese Pasta Salad
Dreading another boring pasta salad? This Caprese version is your summer savior—it combines fresh mozzarella, juicy tomatoes, and basil with pasta for a dish that’s both refreshing and satisfying. You’ll love how quickly it comes together, making it perfect for picnics or weeknight dinners.
Ingredients
– 8 ounces penne pasta
– 1 pint cherry tomatoes
– 8 ounces fresh mozzarella balls
– 1/4 cup extra virgin olive oil
– 2 tablespoons balsamic vinegar
– 1/4 cup fresh basil leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of penne pasta to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente (tender but firm).
3. Drain the pasta in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process—this keeps the pasta from becoming mushy.
4. Halve 1 pint of cherry tomatoes horizontally using a sharp knife.
5. Drain 8 ounces of fresh mozzarella balls and pat them dry with a paper towel to help the dressing cling better.
6. In a large mixing bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
7. Add the cooled pasta, halved cherry tomatoes, mozzarella balls, and 1/4 cup fresh basil leaves (torn by hand to avoid bruising) to the bowl.
8. Toss all ingredients gently with a large spoon until evenly coated with the dressing.
9. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld.
Just imagine the creamy mozzarella mingling with the tangy balsamic and sweet tomatoes—each bite is a burst of freshness. For a fun twist, serve it in mason jars for a portable picnic or top with grilled chicken to make it a hearty main course.
Cheesy Baked Ziti
Oh, you know those cozy nights when only a big pan of cheesy pasta will do? Cheesy baked ziti is your answer—it’s like a warm hug in food form. This version is simple to throw together and feeds a crowd with minimal fuss.
Ingredients
– 1 pound ziti pasta
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pound ground beef
– 24 ounces marinara sauce
– 15 ounces ricotta cheese
– 1 large egg
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped fresh basil
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the ziti pasta and cook for 9 minutes until al dente.
4. Drain the pasta in a colander and set it aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the ground beef and cook for 8 minutes, breaking it up with a spoon, until browned.
9. Drain any excess grease from the skillet.
10. Pour in the marinara sauce and simmer for 5 minutes.
11. In a medium bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, Parmesan, salt, pepper, and basil.
12. Tip: Mixing an egg into the ricotta helps bind the layers and prevents separation during baking.
13. Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish.
14. Add half of the cooked ziti in an even layer.
15. Spoon all of the ricotta mixture over the pasta and spread it evenly.
16. Top with the remaining ziti pasta.
17. Pour the rest of the meat sauce over the top and spread it to cover the pasta.
18. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the sauce.
19. Tip: For a golden, bubbly top, let the cheese extend to the edges of the dish.
20. Cover the dish tightly with aluminum foil.
21. Bake at 375°F for 25 minutes.
22. Remove the foil and bake for another 15 minutes until the cheese is melted and lightly browned.
23. Tip: Let the ziti rest for 10 minutes after baking—this helps the layers set for cleaner slices.
24. Serve warm.
So rich and comforting, this baked ziti emerges with a crispy cheese crust and tender pasta underneath. The ricotta layer stays creamy against the savory meat sauce, making each bite satisfying. Try scooping it over garlic bread for an extra-indulgent twist, or pair it with a simple green salad to balance the richness.
Garlic Parmesan Pasta with Broccoli
Just when you need a quick, comforting meal that feels fancy but comes together in minutes, this garlic parmesan pasta with broccoli delivers. You get creamy, cheesy pasta with perfectly tender broccoli florets in one simple dish. It’s the kind of weeknight dinner that makes everyone at the table happy without any fuss.
Ingredients
– 12 oz pasta
– 4 cups broccoli florets
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Add broccoli florets directly to the pasta water and continue cooking for 3 more minutes until broccoli is bright green and tender-crisp.
4. Reserve 1/2 cup of pasta water, then drain pasta and broccoli together in a colander.
5. Heat olive oil in the same pot over medium heat for 1 minute.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce heat to low and gradually whisk in parmesan cheese until completely melted and smooth.
9. Stir in butter until fully incorporated into the sauce.
10. Add drained pasta and broccoli back to the pot, tossing to coat evenly with sauce.
11. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Season with salt and pepper, tossing thoroughly to distribute seasoning evenly.
13. Serve immediately while hot. Last bites reveal how the al dente pasta holds the creamy sauce beautifully, while the broccoli adds fresh contrast. Leftovers reheat wonderfully with a splash of milk to refresh the sauce, or try topping with toasted breadcrumbs for extra crunch.
Pasta Primavera with Veggies
Veggie-packed pasta primavera is exactly what you need when you want something fresh, colorful, and totally satisfying. It’s the kind of dish that makes eating your vegetables feel like a treat, not a chore. You’ll love how all those crisp-tender veggies mingle with the pasta in every single bite.
Ingredients
– 8 ounces penne pasta
– 2 tablespoons olive oil
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 medium zucchini, sliced into half-moons
– 1 medium yellow squash, sliced into half-moons
– 1 red bell pepper, thinly sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the pasta water.
4. Heat olive oil in a large skillet over medium heat until it shimmers.
5. Add the sliced onion and cook for 3–4 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 30 seconds until golden but not browned.
7. Add the zucchini, yellow squash, and red bell pepper to the skillet.
8. Cook the vegetables for 5–7 minutes, stirring frequently, until they are crisp-tender with slight browning.
9. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
10. Toss in the halved cherry tomatoes and cook for 2 minutes until they just start to soften.
11. Add the drained pasta to the skillet along with the reserved pasta water.
12. Tip: The starchy pasta water helps create a light sauce that clings to the noodles.
13. Sprinkle with salt and black pepper, then toss everything together until well combined.
14. Remove the skillet from the heat and stir in the grated Parmesan cheese.
15. Tip: Adding cheese off the heat prevents it from clumping and keeps the sauce smooth.
16. Garnish with chopped fresh basil just before serving.
This pasta primavera delivers a wonderful mix of textures, from the tender pasta to the crisp vegetables that still have a bit of bite. The flavors are bright and fresh, with the Parmesan adding a salty richness that ties everything together. Try serving it with a sprinkle of red pepper flakes for a little heat or alongside grilled chicken for a heartier meal.
Spicy Arrabbiata Pasta
Remember those nights when you just need something comforting but with a little kick? This spicy arrabbiata pasta delivers exactly that—it’s quick, flavorful, and perfect for when you’re craving bold Italian flavors without the fuss. You’ll love how the heat builds with each bite while the tomato base keeps things balanced.
Ingredients
– 1 lb dried penne pasta
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 1 (28 oz) can crushed tomatoes
– 1 tsp salt
– 1/4 cup fresh basil, chopped
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
5. Pour in crushed tomatoes and add salt, stirring to combine.
6. Reduce heat to low and simmer sauce for 15 minutes, stirring every 5 minutes to prevent scorching.
7. Drain cooked pasta, reserving 1/2 cup pasta water.
8. Add drained pasta directly to the sauce in the skillet.
9. Pour in 1/4 cup reserved pasta water and toss continuously for 2 minutes until sauce clings to pasta.
10. Remove skillet from heat and stir in chopped basil.
11. Divide pasta among bowls and top with grated Parmesan cheese.
What makes this dish special is how the silky tomato sauce clings to every ridge of the penne, while the Parmesan adds a salty contrast to the lingering heat. Try serving it with garlic bread to scoop up any extra sauce, or top with fresh basil leaves for a vibrant presentation that’s perfect for weeknights or casual dinners with friends.
One-Pot Mac and Cheese
Aren’t you tired of washing a mountain of dishes after making mac and cheese? This one-pot version delivers that creamy, cheesy comfort with minimal cleanup. You’ll have dinner ready faster than you can say “extra cheese, please.”
Ingredients
– 1 lb elbow macaroni
– 4 cups whole milk
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/4 tsp paprika
Instructions
1. Combine 1 lb elbow macaroni, 4 cups whole milk, and 1/2 cup heavy cream in a large pot.
2. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
3. Reduce heat to medium-low and simmer for 8-10 minutes, stirring every 2 minutes until pasta is al dente.
4. Remove the pot from heat and stir in 1/4 cup unsalted butter until completely melted.
5. Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika, stirring to distribute evenly.
6. Gradually stir in 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese until fully melted and creamy.
7. Let the mac and cheese rest for 3 minutes off heat to thicken slightly before serving.
8. Tip: For extra creaminess, reserve 1/4 cup of the cheese mixture to sprinkle on top before resting.
9. Tip: If the sauce seems too thick, stir in an additional 2 tbsp of milk until desired consistency is reached.
10. Tip: For a golden top, transfer to an oven-safe dish and broil for 2-3 minutes after step 6.
Enjoy that velvety cheese sauce clinging to every noodle, with the sharp cheddar giving it a nice tang against the creamy Monterey Jack. Elevate it by mixing in crispy bacon bits or topping with buttery breadcrumbs for some crunch—perfect for scooping straight from the pot while it’s still steaming.
Pasta with Garlic Butter Sauce
Whip up this simple pasta with garlic butter sauce when you need a quick, comforting meal that feels fancy without the effort. You’ll love how the rich butter melds with aromatic garlic to coat every strand of pasta perfectly. It’s the kind of dish that makes weeknight dinners feel special.
Ingredients
– 8 ounces spaghetti
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of spaghetti to the boiling water and cook for 8-10 minutes until al dente (the pasta should be tender but still have a slight bite).
3. While pasta cooks, melt 4 tablespoons of unsalted butter in a large skillet over medium-low heat.
4. Add 4 cloves of minced garlic to the melted butter and cook for 1-2 minutes until fragrant but not browned (watch carefully as garlic burns easily).
5. Drain the cooked spaghetti, reserving 1/4 cup of pasta water.
6. Add the drained spaghetti directly to the garlic butter sauce in the skillet.
7. Pour in the reserved pasta water and toss continuously for 1 minute until the sauce emulsifies and coats the pasta evenly.
8. Remove the skillet from heat and stir in 1/4 cup of grated Parmesan cheese until melted and creamy.
9. Sprinkle in 2 tablespoons of chopped fresh parsley, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
10. Toss everything together until the pasta is thoroughly coated and the ingredients are well distributed.
Serve this immediately while it’s hot and the sauce is perfectly creamy. The texture is wonderfully silky with a gentle heat from the pepper flakes that balances the rich garlic butter. Try topping it with extra Parmesan and serving alongside a crisp green salad for a complete meal that always satisfies.
Easy Pesto Chicken Pasta
Remember those busy weeknights when you just want something delicious without the fuss? This pesto chicken pasta is your new go-to. You’ll have a restaurant-worthy meal on the table in no time.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 12 oz penne pasta
– 1 cup basil pesto
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cups cherry tomatoes
– 2 cloves garlic
Instructions
1. Cut chicken breasts into 1-inch cubes and pat dry with paper towels.
2. Season chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken to the hot skillet in a single layer, leaving space between pieces.
5. Cook chicken for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. While chicken cooks, bring a large pot of salted water to a rolling boil.
7. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente.
8. Drain pasta, reserving 1/2 cup of pasta water.
9. Mince garlic cloves and halve cherry tomatoes.
10. Reduce skillet heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
11. Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until slightly softened.
12. Stir in basil pesto and heavy cream, combining thoroughly.
13. Add cooked pasta and chicken to the skillet, tossing to coat evenly.
14. Stir in grated Parmesan cheese until melted and creamy.
15. If sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
Getting this pasta on the table means you’ll enjoy tender chicken with that vibrant pesto flavor coating every noodle. The cherry tomatoes add little bursts of sweetness that balance the rich sauce perfectly. Try serving it with extra Parmesan sprinkled on top and some crusty bread for dipping into that creamy sauce.
Tomato Basil Penne
Hearty, simple, and bursting with fresh flavor—this tomato basil penne is exactly what you need when you want something comforting but don’t feel like spending hours in the kitchen. You’ll love how the sweet tomatoes and fragrant basil come together in just minutes.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the penne pasta and cook for 9-11 minutes, stirring occasionally, until al dente (tip: taste a piece at 9 minutes to check firmness).
- Drain the pasta in a colander, reserving 1/4 cup of pasta water.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Add halved cherry tomatoes and cook for 4-5 minutes, until they start to soften and release their juices.
- Season the tomato mixture with salt and black pepper, stirring to combine.
- Add the drained pasta to the skillet along with the reserved pasta water (tip: the starchy water helps create a silky sauce that clings to the pasta).
- Toss everything together for 1-2 minutes until the pasta is well coated.
- Remove from heat and stir in the chopped fresh basil (tip: adding basil off the heat preserves its bright color and fresh flavor).
- Sprinkle with grated Parmesan cheese and serve immediately.
Marvel at how the tender penne holds onto the juicy tomato sauce, with the fresh basil adding a pop of herbal brightness in every bite. Try topping it with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish, or serve it alongside grilled chicken for a heartier meal.
Lemon Garlic Shrimp Scampi
Haven’t we all had those nights where we want something fancy but don’t want to spend hours in the kitchen? Lemon garlic shrimp scampi is your answer—it’s quick, impressive, and packed with bright, savory flavor. You’ll have a restaurant-worthy meal ready in under 20 minutes, perfect for busy weeknights or last-minute guests.
Ingredients
– 1 lb large shrimp, peeled and deveined
– 8 oz linguine pasta
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 4 tbsp unsalted butter
– 1/4 cup fresh parsley, chopped
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente.
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a good sear.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side, until they turn pink and opaque.
6. Transfer the cooked shrimp to a clean plate using tongs.
7. Reduce the skillet heat to medium and add the minced garlic, sautéing for 30–45 seconds until fragrant but not browned.
8. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the sauce for 2–3 minutes, allowing it to reduce by half.
10. Whisk in the butter one tablespoon at a time until the sauce is smooth and slightly thickened.
11. Stir in the red pepper flakes, salt, and black pepper.
12. Drain the cooked linguine, reserving 1/4 cup of pasta water.
13. Return the shrimp to the skillet and toss to coat in the sauce.
14. Add the drained linguine and chopped parsley to the skillet, tossing everything together.
15. If the sauce is too thick, gradually add the reserved pasta water until it reaches your desired consistency.
Serve this immediately while it’s hot and the sauce is glossy. Succulent shrimp and tender pasta soak up that zesty lemon-garlic butter sauce, with a subtle kick from the red pepper flakes. Try serving it over creamy polenta or with crusty bread to mop up every last drop of that delicious sauce.
Quick Pasta Carbonara
Ready for a pasta dish that feels fancy but comes together in minutes? You’ll love this quick carbonara—it’s creamy, satisfying, and perfect for those busy weeknights when you want something delicious without the fuss. Seriously, it’s easier than you think and so worth it.
Ingredients
– 8 oz spaghetti
– 4 slices thick-cut bacon
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic
– 1/4 tsp black pepper
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz spaghetti and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, dice 4 slices thick-cut bacon into 1/2-inch pieces.
4. Cook bacon in a large skillet over medium heat for 6–8 minutes until crispy, stirring occasionally.
5. Mince 2 cloves garlic and add to the skillet with bacon; cook for 1 minute until fragrant.
6. In a medium bowl, whisk 2 large eggs, 1/2 cup grated Parmesan cheese, and 1/4 tsp black pepper until smooth.
7. Reserve 1/4 cup pasta water before draining the spaghetti.
8. Immediately add hot spaghetti to the skillet with bacon and garlic, tossing to coat.
9. Remove skillet from heat and let cool for 1 minute to prevent eggs from scrambling.
10. Quickly pour the egg mixture over the pasta, tossing continuously with tongs.
11. Add reserved pasta water 1 tbsp at a time, tossing until the sauce is creamy and clings to the pasta.
12. Serve immediately.
Enjoy that silky, rich sauce clinging to every strand of pasta. The crispy bacon adds a salty crunch that balances the creamy Parmesan perfectly. Try topping it with extra black pepper or serving alongside a simple arugula salad for a fresh contrast.
Summary
Dinnertime just got easier! These 20 quick pasta recipes are perfect for busy weeknights when you need something delicious on the table fast. We hope you find some new family favorites—give them a try and let us know which ones you love in the comments below! Don’t forget to share this roundup on Pinterest to help other busy cooks discover these easy meals.
