Bacon Pasta Recipe with Squid Ink Spaghetti
This bacon pasta recipe may look all sorts of fancy and dramatic, however, it is gloriously simple and all of that drama comes from the use of squid ink pasta, but this delicious 20-minute meal is easy to make!
Servings 2 Servings
Calories 724kcal
Ingredients
- 200 g Squid Ink Spaghetti 7oz
- 1 GarlicClove
- 3 Anchovy Fillets
- 1 Medium Bacon Lardons 150g
- 2 Medium Tomatoes 200g total
- 50 g Capers ¼ Cup + 1 tablespoon
- 3 tablespoon Olive Oil
- 100 g Baby Spinach Leaves 3½ Cups
- Salt for Boiling Pasta
- ¼-½ teaspoon Black Pepper
- Fresh Basil Leaves (for garnish)
Instructions
- Bring a large pan of salted water to a boil. One tablespoon of salt for 4 litres of water is a good start!
- Peel the garlic and dice it as finely as you can.
- Roughly chop the anchovy fillets.
- Roughly chop the capers.
- Cut a cross into the skin at the base of the tomatoes, and when the water is boiling, drop them in for 30 seconds. Transfer them to a bowl of ice-cold water, allow them to sit for 2 minutes and then peel, deseed and cut into 5mm (¼") dice.
- Drop your pasta into the boiling water and cook as per the instructions on the pack, removing 90 seconds from the cooking time.
- Heat a frying pan (28cm or 11") over a medium-high heat, and when hot, add the olive oil. Add the garlic and anchovies and cook for 60 seconds.
- Then throw in the bacon and cook until golden. This should be pretty much when the pasta is ready to be drained.
- Pick any tough stalks from the spinach.
- Drain the pasta, reserving a little (75ml or ⅓ cup) of the cooking water and add the pasta to the garlic, bacon, and anchovies.
- Add the spinach, capers and tomatoes along with the freshly ground black pepper.
- Throw in the spinach with 2-3 tablespoons of the pasta water and add a lid for 60 seconds, then toss until the spinach wilts. If you need more pasta water to create a silky coating after you have wilted the spinach, go right ahead.
- Dress with fresh basil leaves and serve.
Nutrition
Serving: 1 | Calories: 724kcal | Carbohydrates: 35g | Protein: 39g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 34g | Cholesterol: 79mg | Sodium: 9476mg | Fiber: 5g | Sugar: 8g
