Crispy Bacon Linguine Dish (Print View)

Quick pasta with crispy bacon, garlic, and a creamy sauce from reserved pasta water.

# Components:

→ Pasta

01 - 14 oz linguine
02 - Salt, to taste for pasta water

→ Bacon & Sauce

03 - 7 oz bacon, diced
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 - 1.5 oz grated Parmesan cheese, plus extra for serving
10 - 2 tbsp chopped fresh parsley
11 - Zest of 1/2 lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente following package directions. Reserve 1/2 cup pasta water and drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crispy and golden, about 6 to 8 minutes.
03 - Reduce heat to low. Add chopped garlic, black pepper, and red pepper flakes if desired. Cook for 1 minute until fragrant, taking care not to burn garlic.
04 - Add drained linguine to skillet. Pour in 1/4 cup reserved pasta water and toss thoroughly. Add additional pasta water as needed to form a smooth, glossy sauce.
05 - Remove from heat, stir in grated Parmesan until melted and sauce is silky. Incorporate chopped parsley and lemon zest if using. Serve immediately topped with extra Parmesan and cracked black pepper.

# Expert Advice:

01 -
  • Ready in under 25 minutes, which means you can actually make this on a Tuesday without losing your mind.
  • The sauce comes together without cream, relying on a trick that feels almost like cheating once you know it.
  • Bacon makes everything taste better, and here it's the whole show—no pretense, just crispy, salty magic.
02 -
  • Don't drain your pasta water until you've scooped some out—I learned this the hard way by draining it straight into the sink and having to cook the pasta again.
  • Keep the heat on low when adding garlic because even a few seconds too long turns it bitter and ruins the whole thing.
  • The pasta water is everything—it's what gives you that silky sauce without any cream, so use it generously and don't be shy about adding more if the dish looks dry.
03 -
  • Grate your Parmesan fresh and use good cheese—pre-shredded stuff has anticaking agents that prevent it from melting smoothly into the sauce.
  • The reserved pasta water is your lifeline, so if your sauce ever looks too thick or dry, thin it out with a splash at a time rather than adding cream.
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