- 200g dried pasta
- 1-2 tablesp. olive oil
- 100g rindless streaky bacon
- 4 cloves garlic, crushed
- 2 chillis, diced
- Salt and freshly ground black pepper
- Large handful parsley, chopped (if available)
- 100g Irish farmhouse cheese, grated
- Zest and juice of 1 lemon
Mark’s Spaghetti with Bacon, Garlic, Chilli and Parsley
4 people
20 min
Ingredients
Main
- 200g dried pasta
- 1-2 tablesp. olive oil
- 100g rindless streaky bacon
- 4 cloves garlic, crushed
- 2 chillis, diced
- Salt and freshly ground black pepper
- Large handful parsley, chopped (if available)
- 100g Irish farmhouse cheese, grated
- Zest and juice of 1 lemon
Method
Copy TextPlace the pasta in boiling salted water, cook until just tender, approximately six minutes.
Heat a little olive oil in a frying pan. Cut the bacon into lardons, add to the frying pan and cook until crispy. Add the garlic and chilli and cook over a medium heat for two minutes or until the garlic has started to turn golden, season.
Remove the pasta from the water and add to the frying pan, along with a ladle full of pasta water. Then add the Irish Farmhouse Cheese, lemon zest, juice and parsley.
Season with some more olive oil, lemon and serve in warm bowls.
The Quality Mark & You
Learn MoreMethod
Copy TextPlace the pasta in boiling salted water, cook until just tender, approximately six minutes.
Heat a little olive oil in a frying pan. Cut the bacon into lardons, add to the frying pan and cook until crispy. Add the garlic and chilli and cook over a medium heat for two minutes or until the garlic has started to turn golden, season.
Remove the pasta from the water and add to the frying pan, along with a ladle full of pasta water. Then add the Irish Farmhouse Cheese, lemon zest, juice and parsley.
Season with some more olive oil, lemon and serve in warm bowls.
