Crispy Bacon Linguine Pasta (Print Version)

A quick linguine dish featuring crispy bacon, garlic, and Parmesan with a creamy sauce from pasta water.

# What You'll Need:

→ 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)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the pasta.
02 - In a large skillet, heat olive oil over medium heat. Add diced bacon and cook, stirring occasionally, until crisp and golden, about 6 to 8 minutes.
03 - Reduce heat to low. Add 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 directly to the skillet with bacon. Pour in 1/4 cup reserved pasta water and toss thoroughly to coat. Add additional pasta water gradually to achieve a creamy, glossy sauce.
05 - Remove skillet from heat. Stir in grated Parmesan until melted and sauce is silky. Incorporate chopped parsley and lemon zest if desired.
06 - Plate immediately, topping with extra Parmesan and freshly cracked black pepper.

# Additional Tips::

01 -
  • Ready in 25 minutes with pantry staples, no last-minute shopping trips needed.
  • The starchy pasta water does all the heavy lifting—you get silky richness without a single drop of cream.
  • Bacon makes everything taste like celebration, especially on nights when you need something comforting but quick.
02 -
  • Reserve your pasta water before you drain—I once got halfway through plating before realizing I'd forgotten, and the dish suffered for it.
  • Never add the pasta to a screaming-hot skillet; the shock will make everything seize up; let the heat be medium or medium-low when you combine everything.
  • If your sauce breaks and looks grainy instead of glossy, you've likely added cold Parmesan to a too-hot pan; always pull off heat first.
03 -
  • If your skillet is very hot when you add the pasta, the Parmesan will clump instead of melting smoothly—always pull the pan off heat first.
  • Freshly grated Parmesan melts better than pre-shredded because there are no anti-caking agents getting in the way of a silky sauce.
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