Classic Spaghetti Aglio e Olio
Smokey Bacon

A savory twist on the Neapolitan classic, this Aglio e Olio features golden-crisp garlic, fresh minced parsley, and smoky bacon emulsified into a silky olive oil sauce.

Ingredients

• 400 g spaghetti
• 60 ml extra virgin olive oil
• 6 cloves garlic
• 1 bunch fresh Italian parsley
• 100 g bacon
• 1 tbsp salt
• to taste black pepper

Instructions

1. 1Boil the spaghetti

   

   Bring a large pot of water to a boil and add a spoonful of salt. Carefully place the dry spaghetti into the boiling water. The salt helps season the noodles and enhances the final flavor of the dish.

   Tip: Ensure the water is at a rolling boil before adding the pasta to help it cook evenly and maintain the best texture.
2. 2Finely chop the parsley

   

   Gather the fresh parsley leaves and place them on a cutting board. Using a sharp chefs knife, finely chop the leaves as much as possible. Mincing the parsley finely ensures it will cling better to the pasta strands, distributing its fresh flavor throughout the dish.

   Tip: Remove the stems and only use the leaves for a more delicate texture and cleaner flavor in the final pasta.
3. 3Slice the garlic

   

   Begin by peeling the garlic cloves and slicing them into thin, even pieces. Using a sharp knife to achieve uniform thickness is important because it ensures the garlic will cook evenly in the oil and release its full aroma without burning or becoming bitter.

   Tip: To make slicing easier and safer, keep your fingertips tucked inward and use the knuckles of your guiding hand as a guard for the blade.
4. 4Slice the bacon matchsticks

   

   Take the strips of raw bacon and slice them into small, uniform matchstick-sized pieces. Slicing the bacon this way allows it to render its fat quickly and become crispy, adding a savory, smoky depth to the traditional Aglio e Olio sauce.

   Tip: Chilled bacon is much easier to slice into thin strips than bacon at room temperature.
5. 5Sauté the garlic

   

   Heat a generous amount of olive oil in a pan over medium heat. Once the oil is hot and shimmering, add the thin garlic slices. Sauté them gently until they become fragrant and begin to turn translucent, infusing the oil with a rich garlic aroma.

   Tip: Keep the heat at a moderate level; if the garlic browns too quickly or burns, it will become bitter and ruin the oils flavor.
6. 6Fry the bacon and garlic

   

   Add the prepared bacon matchsticks into the pan with the sautéed garlic. Use a spatula to stir them together and fry over medium heat. Continue cooking until the bacon turns a deep golden brown, fully releasing its smoky flavor into the oil mixture.

   Tip: The rendered bacon fat combines with the olive oil to create a rich, savory sauce that perfectly coats the spaghetti.
7. 7Crisp the garlic and bacon

   

   Continue frying the mixture, stirring occasionally, until the garlic is fragrant and both the garlic and bacon have developed a deep, crispy golden-brown color. This develops the base for the smokey, savory oil sauce.

   Tip: Keep a close eye on the garlic; once it starts to brown, it can go from golden to burnt very quickly.
8. 8Add the fresh parsley

   

   Toss a generous handful of finely chopped fresh parsley into the pan with the sautéed garlic and bacon. Stir-fry for about 20 seconds—just long enough for the herbs to release their flavor into the oil while maintaining their vibrant green color.

   Tip: Chop the parsley as finely as possible so it can easily cling to the spaghetti later on.
9. 9Emulsify the sauce

   

   Add a ladleful of the starchy pasta cooking water to the pan. The starch in the water helps the oil and liquid combine into a light, silky emulsion that will coat the noodles perfectly, rather than just leaving them greasy.

   Tip: Dont skip the pasta water; it is the secret ingredient to achieving a professional-quality pasta sauce texture.
10. 10Combine pasta and sauce

    

    Transfer the al dente spaghetti directly from the pot into the pan. By adding the pasta while it is still dripping with a bit of water, it better absorbs the savory garlic and bacon-infused oil.

    Tip: If the pasta seems too dry after adding it to the pan, you can add another splash of the cooking water.
11. 11Toss and serve

    

    Use wooden chopsticks or tongs to toss the spaghetti vigorously with the sauce over low heat. Ensure every strand is evenly coated with the flavored oil and that the bits of garlic, bacon, and parsley are well-distributed throughout the dish.

    Tip: Tossing the pasta quickly at the end helps finish the emulsification process for a smoother mouthfeel.

Storing Leftovers

Burn It Off

Frequently Asked Questions