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Spaghetti With Lemon, Chickpeas and Bacon

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“Recipe from the Denver Post yesterday. Sounds wonderful with the combo of lemon, sage, bacon, yummy!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Set spaghetti to cook in heavily salted boiling water.
  2. While spaghetti is cooking, sauté bacon in medium pan over medium heat until crisp. Remove to a paper towel to drain, leaving about 1 tablespoon of fat in pan.
  3. Add onion to the pan with the bacon fat and cook until soft, about 3 minutes. Add garlic, chickpeas, lemon slices and olive oil, reduce heat to low and cook while the spaghetti boils.
  4. When spaghetti is just barely al dente, drain it, reserving about 1/4 cup of the cooking water.
  5. To the garlic-chickpeas mixture add the cooked spaghetti, reserved cooking water, torn sage leaves and pine nuts and toss to coat.
  6. Pass grated parmesan cheese, lemon zest and red pepper flakes at the table, plus a drizzle of extra-virgin olive oil for garnish.

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