Recipe: Bacon and pesto spaghetti


By Edward Hayden

Serves 4

Time 20mins 


You will need

350g/12oz spaghetti

1 medium onion, chopped finely

½ fresh chilli, diced finely

10 mushrooms, sliced

2 cloves of garlic

8 rashers of bacon, chopped into even pieces

4 large dsp of pesto

150ml/9floz pouring cream

25g/1oz freshly grated Parmesan cheese

To garnish

Fresh basil/rocket leaves

Grated parmesan


1. Cook the spaghetti in lightly salted water for 8-10 minutes. Meanwhile begin the sauce.

2. Heat some oil in a large pot, add the onion, chilli, mushroom, garlic and bacon and fry for 2-3 minutes until golden and crisp.

3. Add the pesto, cream and parmesan cheese to the bacon and heat until piping hot.

4. Drain the spaghetti, add to the vegetable and pesto sauce. Season as required. Transfer to a serving dish and garnish with some fresh rocket/basil leaves. Serve sprinkled with additional parmesan cheese and freshly ground black pepper.