Pasta aglio e olio with Bacon Bits

Pasta aglio e olio with Bacon Bits
Serves 4

1 ½  pack (240 g) The Vegetarian Butcher Bacon Bits
400 g spaghetti
2 cloves garlic, crushed / chopped very finely
1 red chili, seeds removed and cut finely
1 bunch parsley, chopped
1 lemon, zest grated and juice reserved
salt and pepper
good quality extra virgin olive oil
oil for frying

Cook the spaghetti according to instructions on the packaging. Pan fry the Bacon Bits in 3 tbsp of oil until nicely browned. Put aside for a minute or two to crisp up. Fry the garlic and chili in 4 tbsp of oil until the garlic starts to change colour.

Drain the spaghetti, but reserve some of the starchy water. Add spaghetti and the reserved cooking liquid to the pan with garlic and chili in oil. Season to taste with salt and pepper and mix in the parsley. Serve spaghetti in a large bowl and garnish with grated lemon zest. Sprinkle with lemon juice and add a good splash of extra virgin olive oil. Top with the Bacon Bits.

A fresh green salad is the perfect accompaniment.