Meals (Summer Herbed Spaghetti with Crumbled Bacon)

By chefbobby

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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, 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 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.