No, you don’t need glasses . Yes, you’ve read well. Lemon and Rosemary complement each other and can add so much flavor to a pasta dish . Add some parmesan and some bacon and you have yourself a plate of pasta that is easy to make but still wonderfully savory.
The idea for lemon pasta I found about a year ago and it has become my go to meal during the week when (believe it or not ) I’m not very keen on spending time in the kitchen. Not because of the cooking, I would do this for hours, but because I’m too lazy to do the dishes after . Usually I am preparing it to have something for lunch at work or whenever I have friends over and I want to make something quick and easy, but which will still impress their taste buds .
1/2 tablespoon of salt, for boiling the pasta
2 tablespoon (30 ml) vegetable oil, for boiling the pasta
½ pack of spaghetti
1 cup (150 grams ) bacon, cut in small pieces
2-3 springs fresh rosemary, finely chopped
2 garlic cloves, finely chopped
zest from 1 lemon
juice from 1 and ½ lemon (120 ml)
1 cup (100 grams) Parmesan
Salt and pepper as per taste
Yields: 4 servings (or 2 large ones)
1. Boil the pasta as per pack instructions, with the salt and the oil. I always prepare the pasta al dente, with salt and oil so they don’t stick to each other and it also produces a nice pasta “stock”, together with the starch from the pasta
2. Cut the bacon in small pieces (I buy the one already prepared in small pieces). Heat a large pan on medium heat. When the pan is hot, add the bacon (no need for any oil/butter, the bacon has enough fat) and slightly brown it, for about 5 minutes. Add the chopped rosemary together with the garlic, lemon zest, lemon juice and cook for about 2 more minutes. Doesn’t it smell great ?! Put aside until the pasta is ready.
3. When the pasta is done, put it immediately in the pan with 2-3 tablespoon of the water it boiled in. Cover with parmesan , season with salt and freshly grind pepper, mix and serve.
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