- 1 pound spaghetti
- 8 slices thick-cut bacon
- 1 cup flat leaf parsley leaves, divided
- 3/4 cup fresh basil leaves, divided
- 5 tablespoons extra virgin olive oil (EVOO)
- 5 tablespoons fresh lemon juice
- 1/4 cup chives, finely chopped, divided
- Salt and pepper
- 1/2 cup grated parmesan cheese
In a large pot of boiling, salted water, cook the spaghetti according to the package directions. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water, and transfer to a large bowl.
Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8-10 minutes; drain on a paper towel-lined plate. When cool enough to handle, crumble the bacon into large pieces.
While the pasta and bacon are cooking, using a food processor, puree 1/2 cup parsley and 1/2 cup basil with the EVOO, lemon juice and 2 tablespoons chives; season with salt and pepper.
Add the herb oil, parmesan and reserved 1/2 cup pasta cooking water to the pasta and toss. Chop the remaining 1/2 cup parsley and 1/4 cup basil and add them to the pasta along with the crumbled bacon and remaining 2 tablespoons chives. Season with salt and pepper and toss.