SPAGHETTI WITH LEMON, CHICKPEAS AND BACON
1 pound uncooked spaghetti
4 slices thick bacon or pancetta, minced
1/2 small onion, chopped
2 cloves garlic, minced
1 can (about 14 ounces) chickpeas, thoroughly drained
1 lemon, sliced into rounds
2 tablespoons extra-virgin olive oil
A few sage leaves, torn if large
1/4 cup pine nuts, lightly toasted
FOR SERVING:
Grated Parmesan cheese
lemon zest
crushed red pepper flakes
Set spaghetti to cook in heavily salted boiling water; cook until just barely al dente. Drain spaghetti, reserving about 1/4 cup of the cooking water.
While spaghetti is cooking, saute bacon in medium pan over medium heat until crisp. Remove to a paper towel to drain, leaving about 1 tablespoon of fat in pan.
Add onion to pan and cook until soft, about 3 minutes. Add garlic, chickpeas, lemon slices and olive oil, reduce heat to low.
Add cooked spaghetti to pan, reserved 1/4 cup cooking water, torn sage leaves and pine nuts and toss to coat.
Pass grated Parmesan cheese, lemon zest and red pepper flakes at the table, plus a drizzle of extra-virgin olive oil for garnish.
Makes 4 servings
Source: The Denver Post |