Vegetable Spaghetti with Crispy Bacon

A flavourful spaghetti dish featuring fresh vegetables, crispy bacon, aromatic herbs, black olives, and a crunchy Parmesan breadcrumb topping. Simple to prepare yet elegant enough for entertaining.

Ingredients

For the Spaghetti

• 250 g spaghetti

• Water, as required

• Salt, to taste

Vegetables

• 200 g zucchini, halved lengthwise and sliced

• 100 g bok choy

  • Stem part thinly sliced

  • Greens roughly chopped

• ½ cup black olives

• 2 dried Kashmiri chillies, chopped

• 4–5 cloves garlic, finely chopped

Herbs and Seasoning

• 1 tsp dried rosemary

• 1 tsp dried thyme

• Pepper powder, to taste

• Salt, to taste

Bacon

• 200 g bacon

• Fry until crisp and cut into pieces

• Reserve 2 tbsp bacon fat

Other Ingredients

• 1 cup red wine, divided

• 2–3 tbsp olive oil or melted butter

Parmesan Breadcrumb Topping

• 2 slices bread, toasted and coarsely ground

• ¾ cup Parmesan cheese, grated

• A pinch of pepper powder

• 1 tbsp olive oil

Method

Step 1: Cook the Spaghetti

1. Cook the spaghetti according to the package instructions until al dente.

2. Drain and set aside.

Step 2: Prepare the Bacon

1. Fry the bacon until crisp.

2. Remove and cut into bite-sized pieces.

3. Reserve 2 tablespoons of the bacon fat.

Step 3: Prepare the Herb Powder

1. Crush or grind the dried rosemary and thyme into a coarse powder.

Step 4: Toast the Parmesan Breadcrumbs

1. Heat 1 tablespoon olive oil in a small pan.

2. Add the toasted breadcrumbs and stir for a minute.

3. Add the Parmesan cheese and pepper powder.

4. Toss briefly and remove from the heat.

5. Set aside.

Step 5: Cook the Vegetables

1. Heat the reserved bacon fat in a large pan.

2. Add the zucchini and stir-fry for about 1½ minutes.

3. Add the garlic and sauté for 30 seconds until fragrant.

4. Add the sliced bok choy stems, chopped Kashmiri chillies, black olives, and the rosemary-thyme powder.

5. Pour in ½ cup of the red wine and toss well.

6. Cook for 1–2 minutes.

Step 6: Combine

1. Add the cooked spaghetti to the pan.

2. Pour in the remaining ½ cup red wine.

3. Add the crispy bacon pieces.

4. Toss everything together until well combined.

5. Season with pepper powder and salt according to taste.

6. Finally, add the chopped bok choy greens and toss for just 30 seconds, allowing them to wilt slightly while retaining their freshness and colour.

Step 7: Finish and Serve

1. Transfer the spaghetti to a serving platter or individual serving bowls.

2. Sprinkle generously with the toasted Parmesan breadcrumb mixture.

3. Drizzle with olive oil or melted butter.

4. Serve immediately while hot.

Serving Suggestion

Serve with a fresh green salad and a glass of red wine. The crispy bacon, aromatic herbs, tender vegetables, and crunchy Parmesan topping make this a beautifully balanced and satisfying pasta dish.

A rustic and elegant spaghetti dish packed with flavour, texture, and the richness of crispy bacon.