April 10, 2024 Rachael Ray

Summer Herb Spaghetti with Crumbled Bacon

You can't beat this pasta, tossed with crumbled bacon and garden fresh herb oil and parmesan cheese.

You can't beat this pasta, tossed with crumbled bacon and garden fresh herb oil and parmesan cheese.

Ingredients

1 pound spaghetti
8 slices thick-cut bacon
1 cup flat leaf parsley leaves, divided
3/4 cup fresh basil leaves, divided
5 tablespoons extra virgin olive oil (EVOO)
5 tablespoons fresh lemon juice
1/4 cup chives, finely chopped, divided
Salt and pepper
1/2 cup grated parmesan cheese

Preparation

In a large pot of boiling, salted water, cook the spaghetti according to the package directions. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water, and transfer to a large bowl.

Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8-10 minutes; drain on a paper towel-lined plate. When cool enough to handle, crumble the bacon into large pieces.

While the pasta and bacon are cooking, using a food processor, puree 1/2 cup parsley and 1/2 cup basil with the EVOO, 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 them to the pasta along with the crumbled bacon and remaining 2 tablespoons chives. Season with salt and pepper and toss.

Ingredients

1 pound spaghetti
8 slices thick-cut bacon
1 cup flat leaf parsley leaves, divided
3/4 cup fresh basil leaves, divided
5 tablespoons extra virgin olive oil (EVOO)
5 tablespoons fresh lemon juice
1/4 cup chives, finely chopped, divided
Salt and pepper
1/2 cup grated parmesan cheese

Directions

In a large pot of boiling, salted water, cook the spaghetti according to the package directions. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water, and transfer to a large bowl. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8-10 minutes; drain on a paper towel-lined plate. When cool enough to handle, crumble the bacon into large pieces. While the pasta and bacon are cooking, using a food processor, puree 1/2 cup parsley and 1/2 cup basil with the EVOO, 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 them to the pasta along with the crumbled bacon and remaining 2 tablespoons chives. Season with salt and pepper and toss.