Silky Pesto Pasta with Crisp Bacon Ribbons

Name: Silky Pesto Pasta with Crisp Bacon Ribbons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian-inspired
Ingredients: 180 g (about 6.3 oz) dried pasta (spaghetti, penne, fusilli, or tagliatelle all work well); 150 g (about 5.3 oz) bacon strips (cut into bite-size pieces or ribbons); 90 g (about 6 tbsp) green pesto (shop-bought is fine; if fresh basil is pricey in the Netherlands in April, chilled fresh pesto is often a good local option); 80 g (about 1 small) onion (finely diced); 2 cloves garlic (finely chopped or grated); 10 ml (2 tsp) olive oil (only if your bacon is very lean); 120 ml (about 1/2 cup) reserved pasta water (scooped from the pasta pot before draining); 1-2 g (about 1/2 tsp), to taste black pepper (freshly ground if possible); 10 g (about 2 tsp) for the pasta water salt (the pesto and bacon are salty, so you may not need extra in the sauce); 20 g (about 1/4 cup), finely grated Parmesan or Grana Padano (optional for serving)

Here’s a cosy, crowd-pleasing pesto pasta for two, with salty crisp bacon woven through glossy pasta and a fresh green sauce. I’m assuming a classic basil pesto dinner, kept simple and beginner-friendly so you can get something delicious on the table without any drama.

35 mineasyServes 2Italian-inspired

Ingredients

Method

01
Fill a large pot with water, add 10 g salt, and bring it to a full boil at 100°C (212°F) until big bubbles break the surface rapidly and steam rises strongly.
Tip · Salting the water seasons the pasta from the inside, so the whole dish tastes fuller without needing much extra salt later.
02
Cook the pasta for 9-11 minutes, or according to the packet, until it is tender with a slight bite and no chalky centre when you taste it.
Tip · Testing a piece is the easiest way to learn doneness; pasta that keeps a little bite won’t turn mushy in the sauce.
03
Scoop out 120 ml pasta water, then drain the pasta when it looks swollen and glossy and smells wheaty and cooked.
Tip · Starchy pasta water helps the pesto cling to the pasta, turning it from oily into silky.
04
Heat a large frying pan over medium-low heat, aiming for about 160-170°C (320-338°F), until the pan feels hot and a bacon edge gives a gentle sizzle on contact.
Tip · Starting a bit gentler lets the bacon fat render out slowly, which makes the bacon crisp and gives you flavour for the sauce.
05
Cook the bacon for 6-8 minutes, stirring a few times, until the fat turns clear, the strips smell savoury, and the edges are deep golden and crisp.
Tip · Rendering means melting the fat out slowly; that gives you crisp pieces instead of chewy ones.
06
Add the onion to the pan and cook for 3-4 minutes until softened, lightly golden, and sweet-smelling, with a quiet sizzle rather than a harsh crackle.
Tip · Softening the onion first removes its raw sharpness and builds a sweeter base for the pesto.
07
Add the garlic and stir for 30-60 seconds until fragrant and just sizzling, stopping before it browns so it smells mellow, not bitter.
Tip · Garlic cooks very quickly; brief cooking wakes up its flavour without letting it burn.
08
Lower the heat and stir in the pesto with 60 ml pasta water until it loosens into a glossy green sauce that coats the spoon and smells fresh and herby.
Tip · Keeping the heat low protects the bright basil flavour, which can dull if the pesto boils hard.
09
Add the drained pasta and toss for 1-2 minutes, adding the remaining pasta water as needed, until every strand or piece looks shiny and evenly coated.
Tip · Tossing the pasta in the sauce helps the starch and fat combine, giving you a smoother, restaurant-style finish.
10
Season with black pepper, then divide into bowls and top with Parmesan if using, serving while the bacon is crisp and the sauce is warm and silky.
Tip · Finish and serve straight away because pesto pasta tastes best when the sauce is loose and the bacon still has crunch.

#quick#beginner-friendly#pasta#bacon#weeknight-dinner#comfort-food