Spaghetti With Lemon, Chickpeas and Bacon
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb dried spaghetti
- 4 slices thick bacon or 4 slices pancetta, minced
- 1⁄2 small onion, chopped
- 2 garlic cloves, minced
- 1 (14 ounce) can chickpeas, thoroughly drained
- 1 lemon, sliced into rounds
- 2 tablespoons extra virgin olive oil
- 4 sage leaves, torn if large
- 1⁄4 cup pine nuts, lightly toasted
directions
- Set spaghetti to cook in heavily salted boiling water.
- 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.
- 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.
- When spaghetti is just barely al dente, drain it, reserving about 1/4 cup of the cooking water.
- To the garlic-chickpeas mixture add the cooked spaghetti, reserved cooking water, torn sage leaves and pine nuts and toss to coat.
- 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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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri