Crispy Bacon Linguine (Printable)

Quick pasta with crispy bacon and garlic tossed in a silky sauce made from pasta water. Ready in 25 minutes.

# What You Need:

→ Pasta

01 - 14 ounces linguine
02 - Salt, for pasta water

→ Bacon & Sauce

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

→ Finishing Touches

09 - 1.5 ounces grated Parmesan cheese (plus extra for serving)
10 - 2 tablespoons chopped fresh parsley
11 - Lemon zest (from 1/2 lemon, optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the pasta.
02 - While the pasta cooks, 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 - Reduce heat to low. Add chopped garlic and black pepper (and red pepper flakes, if using) to the skillet. Sauté for 1 minute, until fragrant, being careful not to burn the garlic.
04 - Add the drained linguine directly to the skillet with the bacon. Pour in 1/4 cup reserved pasta water and toss well to coat, adding more water as needed to create a creamy, glossy sauce.
05 - Remove from heat. Add grated Parmesan and toss until melted and the sauce is silky. Stir in chopped parsley and lemon zest if desired. Serve immediately, topped with extra Parmesan and cracked black pepper.

# Expert Advice:

01 -
  • The sauce comes together with ingredients you likely have right now, saving you from another takeout night when the fridge seems empty.
  • Even my pickiest friend who claims to dislike pasta dishes asks for seconds of this one, something about the crispy bacon bits and silky sauce that wins over everyone.
02 -
  • I once drained all my pasta water without thinking and tried to substitute regular water, resulting in a separated, oily mess instead of a silky sauce.
  • Adding the cheese while the pan is still on the heat can make it clump rather than melt smoothly, so always remove from heat first.
03 -
  • Cook the pasta a full minute less than the package instructions if youre planning to thoroughly toss it in the hot bacon skillet, preventing it from becoming overcooked.
  • When cooking for company, prep all ingredients before guests arrive, then execute the final steps just before eating so the sauce stays perfectly silky and the bacon maintains its crispness.
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