spaghetti aglio olio with bacon and garlic breadcrumbs and a {GIVEAWAY}!

I can hear many of you going YES! Aglio olio is one of my favourite pastas!

And who can blame you?

Aglio olio is TASTY!

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This version I am sharing today is made with bread crumbs that have been tossed in garlic infused oil.

Yes you heard me right. Bread crumbs in pastas. 

Before you think I have gone bonkers, let me assure you that this is a very common way of cooking pasta in Italy. Fantastic (and cheap) addition to give the pasta some texture and flavor!

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In my house, we always have plenty of bread ends because the LAM has toast for breakfast, and sandwiches for lunch every day. 

I have always thought it was such a waste throwing away the ends but no one wants to eat them. So what we do is to freeze the bread ends, and when I have enough, I make bread crumbs and store them in the freezer to use when I cook pasta, especially pasta bakes.

Making breadcrumbs is really easy – simply tear the bread into smaller pieces and blitz them in a food processor until they become small crumbs. Store in the freeze until needed.

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To cook the pasta, start by frying the bacon in some olive oil until brown and crispy in a skillet.

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Remove the bacon and set aside.

In the same oil, toast the bread crumbs for about 3-4 minutes on relatively low heat, until the bread crumbs turn brown. Transfer into a bowl and set aside.

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In a clean skillet, cook the garlic over very low heat until the garlic begins to turn translucent. Add chili flakes if you wish. Pour about 2-4 tablespoons of this oil into the bread crumbs. Toss together the breadcrumbs, oil and bacon. Set this aside.

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In a pot of boiling water, cook the pasta. Here, I used my Tovolo pasta claw – the hole in the middle allows me to measure enough pasta for a single serving. It is one fabulous tool – not only does it measure, it also grips on to pasta really well. No more pasta slipping off the claw!

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When the spaghetti is al dente, transfer into the remaining oil. Toss to coat the pasta with the oil. If the pasta is too dry, add a little pasta water and toss again until you achieve the consistency you like.

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Add 3/4 of the breadcrumbs/ bacon into the pasta. Toss to mix.

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Plate the pasta, grate plenty of Parmesan on the spaghetti and garnish with chopped Italian flat leaf parsley. Drizzle with good extra virgin olive oil and serve immediately.

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 Buon Appetito!

{GIVEAWAY}

Tovolo Singapore is collaborating with The Domestic Goddess Wannabe to *giveaway 8 pasta claws (one each in White, Fuchsia, Lime, Midnight, Royal Purple, Stratus Blue, Sun Ray and Orange Peel) to 8 lucky winners!

To take part, simply complete the Rafflecopter below!

a Rafflecopter giveaway

Spaghetti Aglio Olio With Bacon And Garlic Breadcrumbs
Serves 4
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Ingredients
  1. 8-10 slices bacon, sliced
  2. 3 cups (150g) breadcrumbs
  3. 3/4 cups (180ml) extra-virgin olive oil
  4. 8 cloves garlic, minced
  5. 1 teaspoon chili flakes (optional)
  6. 500g spaghetti
  7. Salt, to taste
  8. Black pepper, coarsely ground
  9. Parmesan, grated
  10. Italian flat-leaf parsley, chopped
Instructions
  1. Tear the bread into smaller pieces and blitz them in a food processor until they become small crumbs.
  2. To cook the pasta start by frying the bacon in some olive oil until brown and crispy in a skillet.
  3. Remove the bacon and set aside.
  4. In the same oil, toast the bread crumbs for about 3-4 minutes on relatively low heat, until the bread crumbs turn brown. Transfer into a bowl and set aside.
  5. In a clean skillet, cook the garlic over very low heat until the garlic begins to turn translucent. Add chili flakes if you wish. Pour about 2-4 tablespoons of this oil into the bread crumbs. Toss together the breadcrumbs, oil and bacon. Set this aside.
  6. In a pot of boiling water, cook the pasta.
  7. When the spaghetti is al dente, transfer into the remaining oil. Toss to coat the pasta with the oil. If the pasta is too dry, add a little pasta water and toss again until you achieve the consistency you like.
  8. Add 3/4 of the breadcrumbs/ bacon into the pasta. Toss to mix.
  9. Plate the pasta, grate plenty of Parmesan on the spaghetti and garnish with chopped Italian flat leaf parsley. Drizzle with good extra virgin olive oil and serve immediately.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

*Contest ends on 22 Friday, May 2015 at 2359hrs. The winner will be selected via Rafflecopter, and notified via email. He/She has up to Monday, 25 May 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. All prizes will be mailed to the winner by Tovolo Singapore. Please note that there is no choosing of colours for the pasta claws. Open to residents of Singapore only.




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