Enjoy this super-simple and super-speedy spaghetti supper, with garlic, parsley and bacon tossed through pasta. It’s ideal on days when your fridge is bare
Prep:5 mins
Serves 4
75ml extra virgin olive oil4 rashers streaky bacon400g spaghetti6 large garlic cloves, finely grated25g fresh parsley, finely chopped
STEP 1Heat 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 from the heat, leaving the oil behind. Set aside to drain on kitchen paper, then when cool enough to handle, finely chop.STEP 2Bring a large pan of salted water to the boil and cook the spaghetti following pack instructions.STEP 3A 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 (don’t let it burn or it will taste bitter).STEP 4Drain 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.
