Spaghetti with Bacon and Garlic-Crispy Breadcrumbs

This spaghetti with bacon and crispy breadcrumbs are ready in less than half an hour. This dish is perfect for those busy families who don’t have a lot of time preparing meals. It is also a good choice for those evenings when you have unexpected guests and want to whip up a quick dinner without running to the market.

This dish is a twist on Spaghetti Aglio, a traditional Italian pasta dish. The fresh breadcrumbs soak up the garlic oil and are sure to brown the breadcrumbs well, or they will be soggy in the finished dish.

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You will need:

  • 1 pack bacon, chopped
  • dried spaghetti, uncooked
  • water, salt, and oil for boiling the pasta
  • 60 grams breadcrumbs
  • 8 cloves garlic, chopped finely
  • 3/4 cup olive oil
  • salt and pepper
  • grated parmesan cheese
  • fresh parsley, roughly chopped

Procedure:

  1. Cook bacon in a skillet until crispy. Scoop out with a slotted spoon and drain on paper towels, leaving drippings in skillet.
  2. Meanwhile, cook pasta in heavily salted water according to package directions.
  3. Put olive oil and garlic in another pan, and turn the heat on very low, stirring occasionally. When the garlic starts to bubble in the oil, stir occasionally and observe. The garlic is finished cooking when it turns translucent and it’s fragrant. Immediately remove from heat.
  4. On the same pan where you fried the bacon, add bread crumbs and cook until crispy, stirring constantly.
  5. Once breadcrumbs are done, turn off the heat, then add 2 tbsp of garlic oil and the fried bacon. Stir to combine.
  6. When pasta is al dense, drain in a colander, add cooked pasta to skillet containing oil and garlic mixture. With tongs, mix thoroughly until all spaghetti is evenly coated with oil.
  7. Divide among warmed plates, top with remaining bread crumbs, drizzle some grated parmesan cheese and serve.

Notes:

  • If you don’t have breadcrumbs, you can always make your own at home. Put a day-old bread in a food processor or blender and process until the mixture resembles coarse breadcrumbs.
  • Keep an eye on the garlic when you’re frying them because the small bits are inclined to burn easily.
 

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