Summer Herb Spaghetti with Crumbled Bacon

Summer Herb Spaghetti with Crumbled Bacon
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

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.

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.