Crispy Bacon Linguine (Printable)

Quick Italian-inspired pasta with crispy bacon and garlic, tossed in a silky starchy sauce. Ready in 25 minutes.

# What You'll Need:

→ 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)

# How To Make It:

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 Advice:

01 -
  • The magic happens in your pasta water—no cream needed, which means less guilt and more flavor.
  • Crispy bacon makes everything better, and this dish proves it in the most satisfying way possible.
  • Twenty-five minutes from stovetop to plate, perfect for weeknights when you're hungry but running late.
02 -
  • The pasta water is not optional—the starch is what creates that creamy sauce, so reserve it before draining and never use bottled water as a substitute.
  • Low heat is your friend in the final steps; high heat will break the sauce and cause the Parmesan to become grainy and clumpy instead of silky.
03 -
  • Reserve your pasta water before draining, and use it immediately while it's still warm so it mixes smoothly into the sauce.
  • If your sauce breaks or becomes too thick, don't panic—a splash more pasta water will rescue it, restoring the silky texture instantly.
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