Crispy Bacon Linguine Pasta

# Components:

→ Pasta

01 - 14 oz linguine

02 - Salt, for 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)

# Method Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water and drain.

02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crispy and golden, about 6 to 8 minutes.

03 - Lower heat to low. Add chopped garlic, black pepper, and red pepper flakes if using. Cook 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 well to coat, adding additional water as needed to form a creamy, glossy sauce.

05 - Remove from heat. Stir in grated Parmesan until melted and sauce is smooth. Add chopped parsley and lemon zest if desired.

06 - Plate immediately, topping with extra Parmesan and cracked black pepper.

# Expert Advice:

01 -

It's faster than ordering takeout and tastes better than most restaurant versions.
The bacon fat and pasta water create a naturally silky sauce that feels indulgent without cream.
Minimal ingredients mean this works on nights when your pantry is nearly bare.

02 -

Never skip reserving the pasta water—it's not an afterthought but the foundation of your sauce.
Cook the garlic at low heat; even a few seconds too long turns it brown and bitter, ruining the entire dish.
Remove the skillet from heat before adding Parmesan, or the cheese will turn grainy instead of silky.

03 -