Summer Herb Spaghetti With Crumbled Bacon

Submitted by jessymroberts

"From Rachael Ray's August 2009 issue. I haven't tried this yet - I'm posting for reference."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 453.59 g spaghetti
• 8 slice thick-cut bacon
• 236.59 ml flat leaf parsley, divided
• 177.44 ml fresh basil leaf, divided
• 73.94 ml extra virgin olive oil
• 73.94 ml fresh lemon juice
• 59.14 ml finely chopped chives, divided
• salt and pepper
• 118.29 ml grated parmesan cheese

directions

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 or blender, 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 cheese and reserved 1/2 cup of 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 of chives.
5. Season with salt and pepper and toss.

Reviews

[I'mPat]

I have now made twice and each time scaled it back to one serve and added sliced mushrooms which I cooked up with the bacon (I diced and fried the bacon to crispy rather than as rashers and crumbling) and made as per recipe and thoroughly enjoyed both times. Thank you NELady for great dinners made for For Your Consideration tag game at FF&F.

 

[glitten]

This is one of my family's favorite pasta dinners now. It is so easy to make and very yummy! I thought the crumbled bacon might be too heavy and sink to the bottom of the plate, but the pieces actually dispersed pretty evenly throughout. It's also pretty easy to stab a piece before you take a bite.