Ingredients

The following ingredients have 4 Servings
  • 55 grams day old ciabatta bread ((approximately one roll))
  • 175 grams dried spaghetti
  • 2 tsp olive oil ((I use Pomora - see link in side bar))
  • 140 grams smoked streaky bacon (chopped)
  • 1 sprig fresh rosemary (crushed)
  • 15 grams butter
  • 40 grams pine nuts ((I used chopped cashews))
  • 2 garlic cloves (crushed)
  • 2-3 tbsp fresh parsley (chopped)
  • salt and pepper

Instruction

  • Put the bread, including any crusts, in a food processor or blender and process until the mixture resembles coarse breadcrumbs.
  • Bring a large saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 8-10 minutes, until tender but firm to the bite. Drain.
  • Meanwhile, heat the oil in a large frying pan, add the bacon and rosemary and fry for 2-3 minutes, until the bacon is golden brown. Remove from the pan with a slotted spoon and set aside.
  • Add the butter to the remaining bacon fat in the pan. When melted, add the breadcrumbs, pine nuts and garlic. Fry for 2-3 minutes, stirring until golden brown. Combine the breadcrumb mixture with the pasta, bacon and rosemary. Add the parsley and season to taste with pepper.
  • Transfer to warmed serving bowls and serve immediately.