# 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:
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.
