Creamy Garlic Bacon Pasta
"Indulge in a rich and satisfying Creamy Garlic Bacon Pasta, featuring crispy pan-fried bacon, fragrant sautéed garlic, and a luscious cream sauce tossed with al dente linguine. Finished with Parmesan cheese and a hint of egg yolk for extra silkiness, this dish is a quick and comforting meal perfect for two."
Ingredients
All Steps
- 1
Cook linguine according to package directions in salted water until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.
- 2
While the pasta cooks, chop the bacon into small pieces. In a large skillet, cook the bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
- 3
Mince the garlic cloves. Add the minced garlic to the skillet with the bacon fat and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
Pour the heavy cream into the skillet. Season with salt and black pepper. Bring the cream to a gentle simmer, stirring occasionally.
- 5
Add the drained linguine, cooked crispy bacon, grated Parmesan cheese, and the egg yolk to the skillet with the cream sauce. Toss everything quickly and continuously, ensuring the sauce coats the pasta evenly. The heat from the pasta will gently cook the egg yolk, creating a rich, emulsified sauce without scrambling the egg.
- 6
If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
- 7
Serve immediately, garnished with fresh parsley if desired.