Spaghetti With Lemon, Chickpeas and Bacon

1. 1

   Set spaghetti to cook in heavily salted boiling water.

2. 2

   While spaghetti is cooking, saute bacon in medium pan over medium heat until crisp.

3. 3

   Remove to a paper towel to drain, leaving about 1 tablespoon of fat in pan.

4. 4

   Add onion to the pan with the bacon fat and cook until soft, about 3 minutes.

5. 5

   Add garlic, chickpeas, lemon slices and olive oil, reduce heat to low and cook while the spaghetti boils.

6. 6

   When spaghetti is just barely al dente, drain it, reserving about 1/4 cup of the cooking water.

7. 7

   To the garlic-chickpeas mixture add the cooked spaghetti, reserved cooking water, torn sage leaves and pine nuts and toss to coat.

8. 8

   Pass grated parmesan cheese, lemon zest and red pepper flakes at the table, plus a drizzle of extra-virgin olive oil for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.