Spaghetti aglio e olio with crispy bacon
Contains pork – recipe is for non-Muslims only
Enjoy this super-simple and super-speedy spaghetti supper, with garlic, parsley and bacon tossed through pasta. It’s ideal on days when your fridge is bare
- Prep:5 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 591
- fat 23g
- saturates 4g
- carbs 75g
- sugars 0g
- fibre 5g
- protein 17g
- salt 0.9g
Ingredients
- 75ml extra virgin olive oil
- 4 rashers streaky bacon
- 400g spaghetti
- 6 large garlic cloves , finely grated
- 25g fresh parsley , finely chopped
Method
Heat 1 tsp of the oil in a non-stick frying pan and cook the bacon over a medium heat for 5-6 mins until crisp. Remove from the heat, leaving the oil behind. Set aside to drain on kitchen paper, then when cool enough to handle, finely chop.
Bring a large pan of salted water to the boil and cook the spaghetti following pack instructions.
A few minutes before the pasta is ready, pour the rest of the oil into the pan and cook the garlic over a medium-low heat for 1-2 mins until fragrant and beginning to brown (don’t let it burn or it will taste bitter).
Drain the pasta, reserving a little pasta water, and tip into the garlic oil. Scatter in the parsley and fold together, adding a splash of pasta water to loosen, if needed. Spoon into bowls and scatter over the bacon.
