Spaghetti with bacon and chilli
Chef Mark Moriarty shares the pasta dish he turns to when the last thing he wants to do is cook a meal
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
200g dried pasta
100g rindless streaky baconÂ
4 garlic cloves, crushedÂ
2 chillies, dicedÂ
large handful parsley, chopped (if available)Â
100g Parmesan, gratedÂ
1 lemon, juice and zestÂ
olive oil
Method
Place the pasta in boiling salted water, cook until just tender (6 minutes).Â
In a pot, heat the olive oil. Cut the bacon into lardons, fry in oil until crispy. Add the garlic and chilli and cook over a medium heat for two minutes or until the garlic has started to turn golden, season heavily.Â
Remove the pasta from the water and add to the oil mix, add a ladle full of pasta water, followed by the parmesan, lemon juice, zest and parsley.
Season with some more olive oil, lemon and salt and serve in warm bowls.
