Baked Bacon Cream Cheese Spaghetti

Preheat your oven to 350°F (175°C).

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.

Add the olive oil to the skillet, then sauté the onion and garlic until the onion is translucent, about 3-4 minutes.

Reduce the heat to low and stir in the cream cheese until melted and smooth.

Gradually whisk in the milk until the sauce is creamy and well combined.

Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.

Stir in the crispy bacon, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste.

Transfer the spaghetti mixture to a greased baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Garnish with chopped parsley, if desired, before serving.

For a lighter version, you can use turkey bacon or omit the bacon altogether for a vegetarian option. Feel free to add some vegetables like spinach or mushrooms for extra nutrition. If you’re a fan of spice, a pinch of red pepper flakes can add a nice kick to the dish. You can also experiment with different types of cheese, such as cheddar or gouda, to change up the flavor profile.