Crispy Bacon Linguine (Print Version)

Quick linguine with crispy bacon, garlic, Parmesan, and a silky sauce from reserved pasta water.

# Components:

→ Pasta

01 - 14 oz linguine
02 - Salt, to season pasta water

→ Bacon & Sauce

03 - 7 oz diced bacon
04 - 2 tbsp olive oil
05 - 3 cloves garlic, finely chopped
06 - 1/2 tsp freshly ground black pepper
07 - 1/4 tsp red pepper flakes (optional)
08 - 1/2 cup reserved pasta cooking water

→ Finishing Touches

09 - 1.4 oz grated Parmesan cheese (plus extra for serving)
10 - 2 tbsp chopped fresh parsley
11 - Zest of 1/2 lemon (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook, stirring, until crispy and golden, about 6 to 8 minutes.
03 - Lower heat to low. Stir in chopped garlic, black pepper, and red pepper flakes if using. Sauté for 1 minute until fragrant, taking care not to burn the garlic.
04 - Add drained linguine to the skillet with bacon. Pour in 1/4 cup reserved pasta water and toss to coat. Add more pasta water as necessary to achieve a glossy, creamy sauce.
05 - Remove from heat. Stir in grated Parmesan until melted and sauce is silky. Mix in chopped parsley and lemon zest if desired.
06 - Plate immediately, topping with extra Parmesan and a sprinkle of cracked black pepper.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with ingredients you probably have right now.
  • The pasta water creates a sauce so silky and luxurious it tastes like you labored over it for hours.
  • Bacon makes everything taste like celebration, and this dish proves that sometimes the best meals are the simplest.
02 -
  • Pasta water is not dirty—it's liquid starch, and it's the reason this sauce is silky without cream; never drain it without saving some first.
  • Garlic burns in seconds at high heat and tastes bitter and harsh; low heat and patience turn it into something sweet and mellow that doesn't overwhelm the dish.
03 -
  • Keep the heat low when adding the Parmesan so it melts into the sauce instead of clumping; you're looking for silky, not grainy.
  • Save extra pasta water and keep it nearby while tossing; adding it gradually lets you control the consistency and ensures you get it creamy without overdoing it.
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