Summer Herb Spaghetti with Crumbled Bacon

August 2009
Summer Herb Spaghetti with Crumbled Bacon

by 7 people

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Serve with grilled summer vegetables.

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 1 pound spaghetti
  • 8 slices thick-cut bacon
  • 1 cup flat-leaf parsley leaves
  • 3/4 cup fresh basil leaves
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons fresh lemon juice
  • 1/4 cup finely chopped chives
  • Salt and pepper
  • 1/2 cup grated parmesan cheese
  1. In a large pot of boiling, salted water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta cooking water, and transfer to a large bowl.
  2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8 to 10 minutes; drain on paper towels. When cool enough to handle, crumble into large pieces.
  3. While the pasta and bacon are cooking, using a food processor, puree 1/2 cup parsley, 1/2 cup basil, the olive oil, lemon juice and 2 tablespoons chives; season with salt and pepper.
  4. Add the herb oil, parmesan and reserved 1/2 cup pasta cooking water to the pasta and toss. Chop the remaining 1/2 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoons chives. Season with salt and pepper and toss.
Tip Veg out
  • Skip the bacon and add halved grape tomatoes or crumbled goat cheese.