Spaghetti aglio e olio with crispy bacon

Method 1

Ingredients

75ml extra virgin olive oil

4 rashers streaky bacon

400g spaghetti

6 large garlic cloves, finely grated

25g fresh parsley, finely chopped

STEP 1

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.

STEP 2

Bring a large pan of salted water to the boil and cook the spaghetti following pack instructions.

STEP 3

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).

STEP 4

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.

Method 2

Ingredients:

- 8 oz spaghetti

- 4 cloves garlic, thinly sliced

- 1/4 cup extra-virgin olive oil

- 1/2 tsp red pepper flakes

- Salt and pepper to taste

- 4 strips of bacon, diced

- Fresh parsley, chopped

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. In a large pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside.

3. In the same pan, add the olive oil and garlic. Cook the garlic until fragrant, about 2-3 minutes.

4. Add the red pepper flakes and cook for another minute.

5. Add the cooked spaghetti to the pan and toss to coat in the garlic oil. If the pasta seems dry, add some of the reserved pasta water.

6. Season with salt and pepper to taste.

7. Serve the spaghetti aglio e olio topped with the crispy bacon and chopped parsley.

Comments

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