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Spaghetti With Bacon, Chilli And Pangrattato

Total Time30 mins

 3 tbsp NOMU Extra Virgin Olive Oil
 2 shallots, finely chopped
 2 cloves garlic, crushed
 2 tsp NOMU Italian Rub
 NOMU Smoked Salt
 NOMU Black Pepper
 Handful fresh parsley, finely chopped
 Zest of 1 lemon
 2 cups sourdough breadcrumbs, roughly chopped
 250g bacon or pancetta lardons
 1 chilli, finely chopped
 400g tin cherry tomatoes
 1 tsp sugar
 NOMU Sea Salt
 NOMU Black Pepper
 500g spaghetti, cooked

To make the pangrattato, heat the olive oil in a pan and gently fry the shallots and garlic for 2 minutes before adding the NOMU Italian Rub, NOMU Smoked Salt and NOMU Black Pepper. Add the parsley, lemon zest and breadcrumbs, tossing every 20 seconds until the breadcrumbs are crispy and golden. Remove from the heat and set aside.

To make the pasta sauce, fry the lardons in a hot frying pan until crisp. Add the chilli and fry for a further 20 seconds before adding the cherry tomatoes. Add the sugar and allow to simmer for 10 minutes. Add the spaghetti and simmer for 2 minutes to warm through.

Season to taste and serve with a generous spoonful of the pangrattato on top.

Nutrition Facts

Servings 4