Summer Herb Spaghetti with Crumbled Bacon

You can’t beat this pasta, tossed with crumbled bacon and garden fresh herb oil and parmesan cheese.


  • 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.

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Rachael Ray