Chicken & elote-style corn wrap
Do something different for lunch with a wrap packed with spiced chicken, rice and sweetcorn. With two of your five-a-day, carbs and protein, it will fuel your afternoon
Spaghetti aglio e olio with crispy bacon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 75ml extra virgin olive oil
- 4 rashers streaky bacon
- 400g spaghetti
- 6 large garlic clovesfinely grated
- 25g fresh parsleyfinely chopped
Nutrition: Per serving
- kcal591
- fat23g
- saturates4g
- carbs75g
- sugars3g
- fibre5g
- protein17g
- salt0.9g
Method
step 1
Heat 1 tsp of the oil in a non-stick frying pan and cook the bacon over a medium heat for 5-6 mins until crisp. Remove from the heat, leaving the oil behind. Set aside to drain on kitchen paper, then when cool enough to handle, finely chop.
step 2
Bring a large pan of salted water to the boil and cook the spaghetti following pack instructions.
step 3
A few minutes before the pasta is ready, pour the rest of the oil into the pan and cook the garlic over a medium-low heat for 1-2 mins until fragrant and beginning to brown (don’t let it burn or it will taste bitter).
step 4
Drain the pasta, reserving a little pasta water, and tip into the garlic oil. Scatter in the parsley and fold together, adding a splash of pasta water to loosen, if needed. Spoon into bowls and scatter over the bacon.
