Ingredients for Spaghetti With Lemon Chickpeas And Bacon
- 1 pound spaghetti
- 4 slices bacon
- 1/2 medium yellow onion, thinly sliced
- Garlic Cloves
- 1 (15-ounce) can chickpeas, rinsed and drained
- Lemon
- Extra Virgin Olive Oil
- 1/4 cup fresh sage leaves
- 1/4 cup pine nuts
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How to Make Spaghetti With Lemon Chickpeas And Bacon
- Bring a large pot of heavily salted water to a boil. Add 1 pound spaghetti and cook according to package directions until al dente, reserving about 1/4 cup of pasta water before draining.
- While the spaghetti cooks, cook 4 slices bacon in a medium skillet over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet.
- Add 1/2 medium yellow onion, thinly sliced, to the skillet with the bacon fat and cook until softened, about 3 minutes.
- Add 2 cloves garlic, minced; 1 (15-ounce) can chickpeas, rinsed and drained; 1 lemon, thinly sliced; and 1 tablespoon olive oil. Reduce heat to low and simmer gently while the spaghetti cooks.
- Once the spaghetti is al dente, drain it, reserving 1/4 cup of the cooking water. Add the drained spaghetti to the skillet with the chickpea mixture.
- Stir in 1/4 cup fresh sage leaves, torn; 1/4 cup pine nuts; and the reserved pasta water. Toss to coat.
- Serve immediately, passing grated Parmesan cheese, lemon zest, and red pepper flakes at the table. Drizzle with extra-virgin olive oil for garnish. Crumble the crispy bacon over the top.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
10g
Fat
25g
Carbs
37g
