Crispy Bacon Linguine (Print View)

Quick linguine tossed with crispy bacon, garlic, and a creamy sauce made 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until golden and crispy, about 6 to 8 minutes.
03 - Reduce heat to low. Stir in chopped garlic, black pepper, and optional red pepper flakes. 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 thoroughly to coat, adding more water as needed to achieve a creamy, glossy consistency.
05 - Remove skillet from heat. Stir in grated Parmesan until melted and sauce is silky. Fold in chopped parsley and optional lemon zest.
06 - Plate immediately, garnishing with extra Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but there's no heavy cream hiding in it, just the magic of pasta starch and bacon fat.
  • Ready in 25 minutes, which means you can make it on a weeknight without stress or a sink full of dishes.
  • The crispy bacon pieces stay crispy, and somehow the garlic gets sweet and mellow without burning—if you do it right.
02 -
  • Save the pasta water before you drain—this starchy liquid is the entire structure of the sauce, so losing it means your dish won't come together properly.
  • Add the pasta water slowly; it's easier to add more than to fix a sauce that's become a watery mess, and the pasta keeps absorbing liquid as it sits.
  • Turn the heat down to low before adding garlic, because garlic in a hot pan turns bitter in seconds flat.
03 -
  • Don't walk away while cooking bacon; the difference between perfect and burnt is about 60 seconds, and nobody wants overcooked bacon grease.
  • Grate your Parmesan fresh if you can, because pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
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