Classic Spaghetti Aglio e Olio
Crispy Bacon
A smoky, savory twist on the traditional Neapolitan pasta. Featuring crispy bacon, fragrant garlic chips, and fresh parsley tossed in golden olive oil.
Spaghetti Aglio e Olio is often considered the definitive test for any home cook, as it relies entirely on the quality of ingredients and precise technique. This version introduces a smoky depth with crispy bacon, bridging the gap between a rustic Italian staple and a bold, modern flavor profile. It is a testament to how few ingredients, when treated with care, can create a truly sophisticated meal.
Ingredients
- 200 g spaghetti
- 4 tbsp olive oil
- 4 cloves garlic
- 3 slices bacon
- 1 bunch fresh parsley
- to taste salt
- to taste black pepper
Instructions
- 1Boil the pasta
Bring a pot of water to a boil, then add salt and a tablespoon of olive oil to provide a flavorful base for the pasta. Cook the spaghetti until it reaches your desired texture.
Tip: Adding a bit of oil to the water helps prevent the pasta from sticking while it boils. - 2Chop the parsley
Remove only the leaves from the fresh parsley and chop them as finely as possible. Finely chopped parsley adheres better to the pasta, ensuring every bite is flavorful.
Tip: Use a sharp chefs knife for a clean cut, which prevents the parsley from bruising and losing its vibrant color. - 3Slice the garlic
Take fresh garlic cloves and slice them into thin, uniform chips. Sliced garlic provides a better texture and a more pronounced aromatic profile than minced garlic in this dish.
Tip: Keep your knife slices consistent so that the garlic browns evenly in the pan. - 4Prepare the bacon
Cut the bacon slices into small, thin strips. The bacon will act as a flavorful, smoky substitute for the traditional anchovies in this recipe.
Tip: Cut the bacon into uniform strips to ensure they fry to a crisp and even charred brown color. - 5Fry the bacon
Add the bacon strips to a pan with fragrant fried garlic and stir-fry them until they reach a charred brown color. This process fully releases the smoky fat, creating a deep base flavor for the pasta.
Tip: Watch the heat carefully; you want the bacon charred and crispy, but not burnt. - 6Incorporate the parsley
Add the prepared chopped parsley to the pan and stir-fry for about 20 seconds. Do not overcook the parsley, as it will turn dark, bitter, and lose its fresh scent.
Tip: Add a ladle of pasta water immediately after the parsley to help create a cohesive sauce that clings to the noodles. - 7Add pasta water
Pour a ladle of the starchy pasta water into the pan with the bacon, garlic, and parsley mixture. This water is key to creating a silky, cohesive sauce that will cling perfectly to the spaghetti strands.
Tip: Dont discard all your pasta water; its liquid gold for emulsifying your sauce. - 8Toss with pasta
Add the cooked spaghetti directly into the pan with the prepared sauce base. Turn the heat to low and toss everything thoroughly until the pasta is evenly coated and well-combined with the bacon, garlic, and parsley.
Tip: Toss quickly and gently to ensure every strand gets coated without breaking the noodles. - 9Sauté the garlic
Heat olive oil in a pan over medium heat and add the sliced garlic. Stir-fry until the garlic becomes golden and fragrant, taking care not to burn it.
Tip: Keep the heat moderate to ensure the garlic infuses the oil without turning bitter.
