Crispy Bacon and Chili Oil Pasta with Charred Garlic
Ingredients
- 6 slicesbacon
- 12 ouncespaghetti or linguine
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 1lemon
- ½ cupparmesan cheese
- ¼ cupfresh parsley (loosely packed)
- 1 pinchsalt and black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Chop a handful of fresh parsley.
- 03
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil for the pasta.
- 02
While water heats, cut bacon into 1-inch pieces. Cook in a large skillet over medium-high heat, stirring occasionally, until crispy and browned, about 6–8 minutes. Transfer to a paper towel-lined plate.
- 03
Pour off all but 2 tablespoons of the bacon fat from the skillet. Add minced garlic and red pepper flakes, stirring constantly over medium heat for 1–2 minutes until fragrant and the garlic just begins to turn golden. Remove from heat and set aside.
- 04
Add pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 05
Return the skillet with garlic oil to medium heat. Add the drained pasta and crispy bacon, tossing to coat. Add 1/2 cup pasta water a little at a time, stirring gently, until the pasta is glossy and coated (you may not need all of it).
- 06
Remove from heat. Squeeze the juice of 1 lemon over the pasta, add a handful of chopped fresh parsley, and toss again. Taste and adjust salt and pepper.
- 07
Divide among bowls and top generously with grated parmesan cheese.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. A fresh pinch of black pepper stirred in at the end adds bite. If you like smoke, use smoked paprika (1/4 teaspoon) alongside the red pepper flakes.
The pasta water is essential — it emulsifies with the bacon fat and lemon to create a silky sauce. Don't skip reserving it. Swap the pasta shape for whatever you have on hand.