Crispy Bacon Linguine (Printable)

Quick pasta dish with crispy bacon, garlic, and a silky starch-based 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 Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like something from a cozy trattoria.
  • The sauce is made entirely from pasta water and cheese, so it feels light but still indulgent.
  • Crispy bacon and garlic create layers of flavor without a long ingredient list.
  • Leftovers reheat beautifully with a splash of water and a quick toss in the pan.
02 -
  • Always reserve more pasta water than you think you need, you can't go back for it once the pot is drained.
  • Add the Parmesan off the heat or it will clump and turn grainy instead of melting smoothly.
  • If the bacon is too salty, rinse it under cold water and pat it dry before cooking.
  • Don't skip the tossing step, that's what creates the sauce, not just dumping everything together.
03 -
  • Use a skillet large enough to toss the pasta without it flying everywhere, a 12 inch pan is ideal.
  • If you want more garlic flavor without the bite, add a whole smashed clove while the bacon cooks and fish it out before serving.
  • A pinch of lemon zest at the end wakes up the whole dish, especially if the bacon is on the salty side.
  • Don't rinse the pasta after draining, you need that surface starch to help the sauce cling.
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