Summer Herb Spaghetti With Crumbled Bacon |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Rachael Ray's August 2009 issue. I haven't tried this yet - I'm posting for reference. Ingredients:
1 lb spaghetti |
8 slices thick-cut bacon |
1 cup flat leaf parsley, divided |
3/4 cup fresh basil leaf, divided |
5 tablespoons extra virgin olive oil |
5 tablespoons fresh lemon juice |
1/4 cup finely chopped chives, divided |
salt and pepper |
1/2 cup 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.
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