Spaghetti aglio e olio with crispy bacon
A super-simple and speedy spaghetti supper featuring garlic, parsley and crispy bacon tossed through pasta. Ideal for days when your fridge is bare.
Ingredienser
- 75 ml extra virgin olive oil
- 4 rashers streaky bacon
- 400 g spaghetti
- 6 large garlic cloves finely grated
- 25 g fresh parsley finely chopped
Gör så här
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 the bacon 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.
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.