Crispy Bacon Linguine (Printable)

Quick pasta with crispy bacon, garlic, and a silky sauce made from pasta water. Serves 4 in just 25 minutes.

# Ingredient List:

→ Pasta

01 - 14 oz linguine
02 - Salt, 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 - 1.4 oz grated Parmesan cheese, plus extra for serving
10 - 2 tbsp chopped fresh parsley
11 - 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 6–8 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.
06 - Serve immediately, topped with extra Parmesan and cracked black pepper.

# Expert Suggestions:

01 -
  • It tastes like a restaurant dish but uses ingredients you probably already have in your kitchen.
  • The silky sauce comes together without any cream, just the magic of starchy pasta water and a little patience.
  • Crispy bacon and garlic create a flavor so satisfying you'll want to make it again the next day.
  • It takes only 25 minutes from start to finish, perfect for weeknights when you're too tired to think.
02 -
  • If you drain the pasta without saving the cooking water first, the sauce won't come together the same way, so always reserve it before you dump the pot.
  • Adding the Parmesan while the pan is still on the heat can make it seize up and turn grainy, so pull it off the burner first and toss quickly.
  • Don't rinse the pasta after draining, that starchy coating is what helps the sauce stick.
03 -
  • Use a skillet that's large enough to toss the pasta comfortably, otherwise you'll end up with noodles flying everywhere.
  • If the sauce looks too dry after tossing, don't hesitate to add more pasta water, a tablespoon at a time, until it's glossy and clingy.
  • Grate your own Parmesan instead of buying pre grated, it melts smoother and tastes sharper, and you'll notice the difference immediately.
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