Lemon Pasta: Difference between revisions
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Created page with "* 280 g thin spaghetti * 6 slices of bacon * 4 cloves of garlic, minces * 1.5 tbsp butter * 1.5 tsp red pepper flakes * 1 tsp Italian seasoning * 1.5 tsp salt * 1.5 lemons, ju..." |
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* 280 g thin spaghetti | * 280 g thin spaghetti | ||
* | * 4 slices of bacon | ||
* 4 cloves of garlic, | * 4 cloves of garlic, minced | ||
* 1.5 tbsp butter | * 1.5 tbsp butter | ||
* | * 2 tsp red pepper flakes | ||
* 1 tsp Italian seasoning | * 1 tsp Italian seasoning | ||
* 1.5 tsp salt | * 1.5 tsp salt | ||
* 1 | * 1 lemon, juice and zest | ||
* 1 tomato, chopped | * 1 tomato, chopped | ||
* Fresh basil for garnish (optional) | * Fresh basil for garnish (optional) | ||
Latest revision as of 10:05, 17 July 2017
- 280 g thin spaghetti
- 4 slices of bacon
- 4 cloves of garlic, minced
- 1.5 tbsp butter
- 2 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1.5 tsp salt
- 1 lemon, juice and zest
- 1 tomato, chopped
- Fresh basil for garnish (optional)
- 1/4 cup pasta water
- Cook spaghetti to package directions, - 1 minute
- Rough dice bacon. Saute until crispy. Drain bacon on paper towels and remove fat from pan.
- On medium-low heat, add butter to saute pan used for bacon. Add: garlic, red pepper, Italian seasoning, salt, zest and juice. Let cook together until fairly thick.
- When pasta is 90% done, drain, reserving 1/4 cup pasta water.
- Add water to garlic/lemon mixture and turn stove to high.
- Add pasta, tomatoes, and basil, tossing constantly until no liquid remains.
- Serve.