Save Some nights you just want pasta that tastes rich and indulgent without the fuss of complicated sauces. This linguine came together on one of those evenings when I opened the fridge, saw bacon and parmesan, and decided to trust my instincts. The smell of garlic hitting the hot bacon fat filled the kitchen in seconds. It reminded me why simple ingredients, cooked with care, always win.
I made this for a friend who swore she didnt like simple pasta dishes. She went quiet after the first forkful, then asked if I had added cream. When I told her it was just starchy pasta water doing the work, she looked at me like Id revealed a magic trick. We finished the whole pan between us, standing at the counter with wine glasses in hand.
Ingredients
- Linguine (400 g): The flat shape holds onto the sauce beautifully, and cooking it just to al dente ensures it finishes perfectly when tossed with the bacon.
- Salt: Dont skip salting the pasta water generously, it seasons the noodles from within and strengthens the final sauce.
- Bacon (200 g, diced): Look for good quality bacon with a balance of fat and meat, the rendered fat becomes the base of your sauce.
- Olive oil (2 tbsp): Helps the bacon render evenly and prevents sticking, adding a fruity note that balances the smokiness.
- Garlic (3 cloves, finely chopped): Fresh garlic blooms in the warm bacon fat and perfumes the entire dish, but watch it closely so it doesnt burn.
- Black pepper (1/2 tsp, freshly ground): Cracked fresh, it adds a gentle heat and aromatic bite that complements the richness.
- Red pepper flakes (1/4 tsp, optional): A pinch wakes up the dish without overwhelming it, especially nice if you like a little warmth.
- Reserved pasta water (1/2 cup or 120 ml): The starchy liquid is the secret to a glossy, clingy sauce that hugs every strand of pasta.
- Parmesan cheese (40 g, grated, plus extra): Use freshly grated for the best melt and nutty flavor, pre-shredded versions dont emulsify as smoothly.
- Fresh parsley (2 tbsp, chopped): Brightens the dish with color and a hint of herbal freshness right before serving.
- Lemon zest (from 1/2 lemon, optional): A few grates lift the richness and add a subtle citrus note that feels restaurant quality.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, following the package timing. Before draining, scoop out half a cup of the cloudy cooking water and set it aside.
- Crisp the bacon:
- While the pasta bubbles away, warm olive oil in a large skillet over medium heat and add the diced bacon, stirring occasionally until the edges turn golden and crispy, about six to eight minutes. The kitchen will smell incredible.
- Bloom the garlic:
- Lower the heat and toss in the chopped garlic, black pepper, and red pepper flakes if using, stirring gently for about a minute until fragrant. Be patient here, burnt garlic tastes bitter and youve come too far to rush it.
- Toss with pasta:
- Add the drained linguine straight into the skillet with the bacon, then pour in a quarter cup of the reserved pasta water. Toss everything together with tongs, adding more water bit by bit until the pasta is glossy and coated.
- Finish with cheese:
- Pull the skillet off the heat and sprinkle in the grated Parmesan, tossing quickly so it melts into a silky sauce. Fold in the chopped parsley and lemon zest if youre using it.
- Serve immediately:
- Divide among warm bowls and top with extra Parmesan and a crack of black pepper. Serve right away while its hot and the sauce is still creamy.
Save This dish became a regular in my house after I served it to my dad, who usually prefers meat and potatoes. He scraped his plate clean and asked for seconds. Watching him twirl linguine onto his fork with genuine enjoyment made me realize that good food doesnt need to be fancy, it just needs to taste like care.
What to Serve Alongside
A simple arugula salad with lemon vinaigrette cuts through the richness beautifully and adds a peppery contrast. Garlic bread is always welcome, though this pasta is satisfying enough on its own. A crisp white wine like Pinot Grigio or a light sparkling water with lemon feels just right.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the texture is best fresh. When reheating, add a splash of water or broth to a skillet over low heat and gently toss the pasta until warmed through. The microwave works in a pinch, but the stovetop brings back that silky finish.
Simple Swaps and Add Ins
Turkey bacon works if you want something lighter, though youll miss a bit of that smoky depth. Toss in frozen peas during the last minute of boiling the pasta for color and sweetness. Sautéed mushrooms, baby spinach, or sun dried tomatoes all fold in beautifully if you want to stretch the dish or add more vegetables.
- Use pancetta instead of bacon for a more traditional Italian touch.
- Swap linguine for spaghetti, fettuccine, or bucatini depending on what you have.
- A handful of toasted breadcrumbs on top adds crunch and makes it feel extra special.
Save This linguine has a way of turning ordinary nights into something a little more special. Keep the ingredients on hand and youll always have a plan when hunger strikes.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, linguine can be substituted with spaghetti, fettuccine, or any long pasta shape. Adjust cooking time according to package instructions.
- → Why is reserved pasta water important?
Pasta water contains starch that emulsifies with the oil and cheese, creating a silky sauce without cream. This technique is essential to the dish's texture.
- → How do I prevent the garlic from burning?
Reduce heat to low before adding garlic and cook for only about 1 minute. Burnt garlic tastes bitter, so watch carefully and avoid high temperatures.
- → What can I add for extra vegetables?
Consider adding peas, sautéed mushrooms, spinach, or sun-dried tomatoes. Add them during the final tossing stage to maintain freshness.
- → Is this dish suitable for freezing?
This pasta is best enjoyed fresh. Leftover portions can be refrigerated for 2-3 days but may not reheat as well since the sauce can become dry.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc complements the rich bacon and silky sauce beautifully.