Garlic and Bacon Spaghetti
This was the first recipe from my Gorgeous Gorgeous Garlic series and it is so deliciously simple, because sometimes really tasty food only requires a few good ingredients. I loved making this series because it really reinvigorated my love for garlic and reminded me how it can truly transform a dish. Minimal effort, maximum flavour. Exactly what you need and want for a midweek dinner.
I strongly advise bookmarking this garlic and bacon spaghetti dish for the next time you need some garlic goodness. So, refresh your go-to dinners by adding this one to the mix. A great recipe for when you want to impress but you’re limited for time and who can turn down spaghetti? It’s always a winner. Plus you only need a glug of wine for this dish, so you can drink the rest hehe.
If you’re a fan of my garlic and bacon spaghetti but want to up the veggie count, why not give my butternut squash and chorizo pasta or fennel sausage pasta with confit leek a go and add another couple of main meals to your repertoire.
Ingredients
- 1-2 bulbs of garlic
- 5-7 rashers of streaky bacon, chopped
- A knob of butter
- About 50g grated Parmesan, measure from the heart on this one as I won't judge if you want more
- 2 portions of linguine
- A large glug of white wine
- Plenty of salt and pepper
- Splash of olive oil
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Cut the tops of the garlic bulbs off and place them in some foil with a pinch of salt and glug of oil.
- Wrap well and oven roast for around 45ish minutes. You want your garlic cloves to be really soft so you can easily combine it with the pasta sauce.
- Bring a large pan of water to the boil and season heavily with salt, then add the pasta. I like to use linguine for this dish. Make sure you keep the pasta water once cooked as you will use this later on.
- Whilst that’s boiling away, in another pan add the chopped streaky bacon and cook until golden.
- Add the white wine and let it sizzle and reduce before adding a bulb of the roasted garlic. Smush this altogether. The aroma should be amazing at this point.
- Add the butter and Parmesan to the pan and season with pepper. Add/reduce the amount of Parmesan as you see fit.
- Once the pasta is cooked, add it to the sauce with at least a ladle of pasta water (you might use more depending on the portion size). Add more pasta water if needed.
- Mix well and ensure your pasta is thoroughly drenched in sauce. Serve and enjoy!