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- Pasta types
This pasta dish is incredibly simply and delicious. Enjoy with a side salad and/or garlic bread.
113 people made this
- 450g streaky bacon
- 450g spaghetti
- 3 cloves garlic, finely chopped
- 5 tablespoons olive oil
- salt to taste
- ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Cook bacon in a large, dry frying pan until crisp. Drain well and crumble.
- Meanwhile, cook spaghetti according to the packet's instructions.
- Combine garlic with oil. Toss in spaghetti and bacon. Season with salt and pepper and sprinkle with Parmesan cheese.
Reviews & ratingsAverage global rating:(108)
Reviews in English (82)
by Amy P
The general consensus from reading others reviews on this recipe was that it was kind of dry. I added extra olive oil and doubled the amount of garlic. My family loved it.-23 Jul 2004
We soooo enjoyed this dish. I added alot of garlic as well as lots of pepper and fresh oregano. I added a little touch more olive oil just to make sure it wasnt to dry. I also sauted vidalia onion with the bacon which added so much flavour. I served it with brocolli and cheese sauce and salad. Talk about fattening, but worth ever bit.-15 Aug 2004
Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes. While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes. When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well. Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately. Serves 2
1/2 cup butter (one stick – 1/4 lb)
Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides. Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat. Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment
Cooking spaghetti squash is easy and so tasty!
It&rsquos beyond simple to roast a spaghetti squash.
The hardest part is cutting it in half&hellipuse a sharp knife and lots of muscles. Many people will even poke holes with a fork in a circle around the squash and then microwave it for 5 minutes. Makes it much easier to cut this way!
Scrape out the seeds from the center of the squash and place it cut side down on a greased baking sheet.
Roast for about 45 minutes and then use a fork to scrape out long strands of &lsquonoodles.&rsquo
Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.
Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.
Spaghettini with Salami, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.
- 1 pound spaghetti
- ¼ cup extra-virgin olive oil
- 4 garlic cloves (minced)
- ½ teaspoon crushed red pepper
- 2 dozen littleneck clams (scrubbed)
- ¼ cup water
- ¼ cup finely chopped parsley
- Freshly ground black pepper
In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well.
Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.
Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs some of the juices, about 1 minute. Transfer the spaghetti and clams to shallow bowls and serve right away.
Garlic Lovers’ Spaghetti Recipe | 1-Minute Video
The recipe really is simple. While your pasta water is coming to a boil, get busy chopping so much garlic. (<– Like, the more the absolute merrier. I generally aim for about 1 large head of garlic for a pound of spaghetti.)
Then melt some butter in a pan and saute the garlic, add in a little white wine, Italian seasoning, and some crushed red pepper and let it all simmer together to reduce a bit.
Then add it to your spaghetti, and voila!
I like topping mine with a little freshly-grated Parmesan and more crushed red pepper and black pepper (because I seem to be obsessed with everything peppery), but feel free to go with whatever sounds good to you. Oh, and if you’re not into cooking with wine, just omit it and add in a little splash of pasta water when mixing in the sauce if need be.
Just don’t skimp on the garlic, please, even if it seems like too much. I believe you’ll thank me later. :)
I’ll be back on Friday with a nice and healthy kale-y recipe. But until then, comfort food for the win!!
Spaghetti Aglio e Olio Recipe Ingredients
Of course, my spaghetti aglio e olio recipe includes a few fresh twists. I start with these traditional ingredients:
- Spaghetti: If you don’t have spaghetti on hand, use whatever pasta you do have. I recommend choosing a long pasta like fettuccine, linguine, or bucatini, but if short-cut pasta is what’s in your kitchen, it’ll still come out delicious.
- Olive oil: Use the best one you have.
- Garlic: The star ingredient! Don’t skimp on it – it’s essential for infusing the pasta with rich, nutty flavor.
- Red pepper flakes: For heat! If you’re sensitive to spice, feel free to skip them, or start with just 1/4 teaspoon. If you want your pasta to have more of a kick, add up to 1/2 teaspoon.
- Parsley: Sprinkle it over the pasta for a lovely fresh finish.
Then, I add these unconventional (but tasty!) ingredients:
- Lemon: It may not be totally authentic, but if you ask me, a little lemon never hurt anything. I use both lemon juice and zest to fill this pasta with bright flavor.
- Kale: If you ask me, pasta + greens are a match made in heaven. Feel free to skip the kale if you prefer, or use different greens, such as spinach or Swiss chard, if you don’t have any kale on hand.
- Parmesan cheese: Aglio e olio purists will tell you never to serve it with cheese, but I think a shower of freshly grated Parmesan or vegan Parmesan is a welcome touch. Its nutty taste pairs perfectly with the savory garlic.
(See the full measurements at the bottom of this post!)
- Calories (kcal) : 710
- Fat Calories (kcal): 300
- Fat (g): 34
- Saturated Fat (g): 5
- Polyunsaturated Fat (g): 5
- Monounsaturated Fat (g): 22
- Cholesterol (mg): 40
- Sodium (mg): 2010
- Carbohydrates (g): 73
- Fiber (g): 4
- Protein (g): 27
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile, heat the oil and red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spatula, until the pepper flakes are sizzling, about 5 minutes. Add the anchovies, if using, and mash them with the spatula until they begin to dissolve. Raise the heat to medium, add the breadcrumbs, and cook, stirring often, until the crumbs are deep golden, about 3 minutes. Add the garlic and cook, stirring, until the breadcrumbs are crisp and brown, about 1 minute. Remove from the heat, stir in the parsley, and season with salt to taste (if using anchovies, you may not need extra salt).
- Cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat, add half the breadcrumb mixture and toss to combine. If necessary, add some of the reserved cooking water to moisten. Season to taste with salt. Serve sprinkled with the remaining breadcrumbs.
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Spaghetti in Tomato Sauce with Bacon
The well known amatriciana sauce is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato.
Now, I am a fan of “call it what it is” things. And though my aim with this dish was the amatriciana sauce, I did not have either the guanciale or the pecorino cheese neccessary for the recipe. So instead, this is just a “pasta in tomato sauce with bacon” dish.
The beauty of being frugal and flexible is doing the best of what you can with what you have at your disposal. Being a master in the kitchen, to me, means being able to follow recipes and recreating dishes… but also (and more important), improvising when needed. That is the true masterchef, in my opinion – when you can feed your family delicious meals with whatever you have in your fridge. Because sometimes there is not very much.
And that’s ok, too. Because you absolutely can make great dishes with very little ingredients. Like, a pack of plain spaghetti, a can of tomatoes, an onion and a clove of garlic. If you have bacon, that’s a great topping. Grated parmigiano? Even better. If you can make a plain pasta in tomato sauce dish, you’re good to go!
Creamy Garlic Scallop Spaghetti with Bacon
You can have this wonderfully delicious meal ready in about 30 minutes. Make it for a special occasion or just because you are in the mood. Serve with a salad and breadsticks, if desired.
¾ lb. dry spaghetti
4 slices crisply cooked bacon, chopped
1 lb. medium sized scallops
salt, to taste
pepper, to taste
3 T. olive oil
6 cloves garlic, minced
½ c. white wine
1 c. low sodium seafood or chicken stock
1½ c. whipping cream
2 large tomatoes, center pulp removed and diced small
½ c. Parmesan cheese, grated
Cook spaghetti to al dente in salted water drain.
Cook bacon in a large saute pan until crisp chop roughly set aside.
Season scallops with salt and pepper pan sear in the bacon grease for about 1½ - 2 minutes per side set aside.
Remove bacon grease from the pan add olive oil and garlic cook for a minute to slightly soften the garlic.
Add white wine and stock simmer quickly for a few minutes until the liquid has reduced by about one third. Add whipping cream simmer for another 2 minutes.
Season with salt and pepper if desired add bacon, tomatoes and scallops to the sauce. Simmer for 1-2 minutes to warm the scallops before adding the cooked pasta and Parmesan cheese. Toss the pasta and sauce before serving.