Spaghetti aglio e olio with crispy bacon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 75ml extra virgin olive oil
- 4 rashers streaky bacon
- 400g spaghetti
- 6 large garlic cloves, finely grated
- 25g fresh parsley, finely chopped
Method
- 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.