(Easy) Bacon Spaghetti Aglio Olio
November 9, 2016
Being a healthy food blogger (and a triathlete) is a give-in that I exercise.
And I do. Every day.
Although there are times when I feel like I’m not doing all I can, I always manage to fit in some exercise: run, or swim, or cycle, or practice yoga.
The other night I felt especially accomplished after completing a 10 mile run, followed by a 45 minutes HIIT cardio and abs workout, and a gentle stretch yoga class.
So accomplished that I decided I deserved a special dinner, a carb-o-licious dinner (also known as carbageddon).
Now, you all know that I’m not a huge carb fan, but just like everyone else I can go overboard when faced with a coal-fired pizza or a NYC bagel filled with cream cheese (you know, just to throw a random example).
Working out gives me a bit of a comfort zone to really enjoy my food.
There are obviously other reasons I regularly exercise: it makes me feel better, helps with my sleep cycle, gives me energy, keeps me fit, and protects against disease.
But the fact that I can enjoy the occasional indulgence is a huge motivator in itself.
Which brings me back to the other night’s carb-lover dinner.
On the menu: Bacon Spaghetti Aglio Olio.
You guys know how much I love me Aglio Olio. A perfectly simple dish to whip up when time is running short and when your pantry resembles a teenage girl's closet right after she 'cleaned' her room.
Now imagine adding bacon to that awesomeness…
I know, too good to be true.
This is one of those recipes that you should always have up your sleeve, because it’s a quick and easy way to get a tasty meal on your table in no time.
And sometimes adding bacon is a great idea, scratch that, is an awesome idea!
First, everything works with bacon. Second, everything works with bacon.
Now don’t get me wrong, I’m not saying that adding bacon is a good way to make sure you eat your greens. But I’m not afraid of bacon as I used to, and I do enjoy it quite a bit.
Of course, for all of you vegans/vegetarians, skip the bacon and just make plain, simple Spaghetti Aglio Olio.
(Easy) Bacon Spaghetti Aglio Olio Print this recipe!
Adapted from MyFoodStory
Note. If you want to keep this dish low carb use zoodles instead of spaghetti.
12 oz spaghetti (I used Garofalo gluten-free spaghetti)
6 strips of bacon, diced
4 garlic cloves, minced
3 to 4 teaspoons red pepper flakes (adjust to taste)
4 tablespoons dried oregano
4 tablespoons freshly grated Parmesan cheese
Bring a large pot of salted water to a boil and cook spaghetti according to the package directions until almost al dente, but slightly undercooked, reserving 1 cup of the pasta water before draining.
In the meantime, cook bacon in a large skillet over medium-high heat, until slightly crisp and brown.
Using a slotted spoon, transfer bacon to a plate, leaving bacon fat in the pan.
Reduce heat to low and add garlic. Sauté for a minute, until fragrant. Add red pepper flakes and sauté for 30 seconds. Add reserved pasta water, bring to a boil and cook until reduced by half.
Add cooked spaghetti and bacon to the skillet and cook until the liquid is reduced to a thick sauce and coats the pasta.
Stir in oregano and give a good stir.
Sprinkle with Parmesan cheese and serve!
One serving yields 383 calories, 7 grams of fat, 64 grams of carbs, and 16 grams of protein.