A Cheap, Creamy Pasta Dinner Made with Everyday Ingredients
Some of the best meals are the ones you make without planning. This recipe came about because I wanted something quick, comforting and creamy using ingredients we already had in the house.
With just a few rashers of bacon, some leftover cabbage and a tub of cream cheese, this simple spaghetti dish came together in under 20 minutes. The cream cheese creates a silky sauce with the help of a splash of pasta water, while the smoked paprika, garlic and white pepper give it plenty of flavour. It honestly reminded me of a carbonara, but without needing eggs or lots of ingredients!
If you’re looking for an affordable midweek meal that’s full of flavour, this one’s definitely worth trying.
Recipe Details
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 2
Estimated Cost: Around £2–£3
Difficulty: Easy
Why You’ll Love This Recipe
Uses up leftover bacon and cabbage
Budget-friendly and made with everyday ingredients
Ready in just 20 minutes
Creamy without using lots of cream
Comfort food that’s quick enough for busy weeknights
Ingredients
- 3 rashers of bacon
- 2 handfuls of finely chopped cabbage
- 1 tsp cooking oil
- A small knob of butter
- 1 tsp garlic (fresh or lazy garlic)
- ½ tsp smoked paprika
- ½ tsp aromatic seasoning
- A pinch of white pepper
- 180–200g dried spaghetti
- 2–3 tbsp cream cheese
- A splash of reserved pasta water
Method
1. Cook the Bacon
Heat the oil in a frying pan over a medium heat.
Cook the bacon until golden and crispy, then remove it from the pan and chop it into small pieces.
2. Cook the Cabbage
Add the finely chopped cabbage to the same pan with a splash of water.
Return the chopped bacon to the pan and allow everything to simmer gently until the cabbage has softened.
3. Add the Flavour
Stir in the butter, garlic, smoked paprika, aromatic seasoning and white pepper.
Cook for another minute until everything is well combined and fragrant.
4. Cook the Spaghetti
Meanwhile, cook the spaghetti according to the packet instructions until al dente.
Before draining, reserve a splash of the pasta water.
(I always snap my spaghetti in half before cooking – I know the Italians won’t approve, but I find it so much easier to eat!)
5. Bring It Together
Add the cooked spaghetti to the frying pan.
Stir through the cream cheese along with a splash of the reserved pasta water until it melts into a silky, creamy sauce that coats the pasta.
Serve immediately while hot.
Millie’s Notes
This recipe is perfect for using up leftovers. It was created from ingredients we already had in the fridge and turned into one of those meals we’ll definitely make again.
Finely chopping the cabbage helps it cook quickly and blend into the sauce, making it ideal for anyone who isn’t the biggest fan of chunky vegetables.
Don’t forget the pasta water! It’s the secret to creating a smooth, glossy sauce without needing lots of cream.
Yes… I snap my spaghetti in half! It might not be traditional, but it makes eating it so much easier!
Storage
This pasta is best enjoyed fresh, but any leftovers can be cooled quickly and stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving, adding a splash of water if needed to loosen the sauce.
Final Thoughts
This creamy bacon and cabbage spaghetti proves you don’t need expensive ingredients to make a comforting, flavour-packed dinner. It’s quick, affordable and perfect for those evenings when you just want to use what’s already in the fridge.
Leave a Reply