Crispy Bacon Linguine Pasta (Printable Version)

Crispy bacon, garlic, and linguine tossed with Parmesan 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
10 - 2 tablespoons chopped fresh parsley
11 - Lemon 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 before draining.
02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crispy and golden brown, about 6–8 minutes.
03 - Reduce heat to low. Add chopped garlic, black pepper, and red pepper flakes if using. Sauté for 1 minute until fragrant, taking care not to burn the garlic.
04 - Add the drained linguine directly to the skillet. Pour in 1/4 cup of reserved pasta water and toss vigorously to coat, adding more water as needed to create a glossy sauce.
05 - Remove from heat. Add grated Parmesan and toss until melted and incorporated. Stir in chopped parsley and lemon zest if desired.
06 - Serve immediately, topped with additional Parmesan and cracked black pepper.

# Expert Advice:

01 -
  • The magic happens when the starchy pasta water meets the bacon fat, creating a velvety sauce that clings to every strand without any cream needed.
  • Its deceptively impressive yet requires just a handful of ingredients you probably already have, making it perfect for those nights when you want something delicious without a grocery run.
02 -
  • I once drained all my pasta water without saving any and tried to substitute plain water, creating a watery disaster instead of a silky sauce.
  • Adding the cheese while the pan is still on the heat can cause it to seize up and become grainy, so always remove from the heat first for that perfect silky texture.
03 -
  • Slightly undercook your pasta by about a minute because itll continue cooking when tossed in the hot skillet with the sauce, ensuring perfect al dente texture in the final dish.
  • Keep a close eye on your garlic after adding it to the bacon fat, as it can go from perfectly golden to burnt and bitter in seconds, especially if your pan is still very hot.
Go Back