Spaghetti with Lemon Chickpeas and Bacon
Elevate your pasta night with this irresistibly flavorful Spaghetti with Lemon Chickpeas and Bacon! Combining al dente spaghetti with crispy bacon, zestful lemon, and hearty chickpeas, this dish offers the perfect balance of savory, tangy, and smoky flavors. Garlic and a touch of crushed red pepper flakes infuse the sauce with aromatic depth, while fresh parsley and grated Parmesan add brightness and creamy richness. Quick and easy to prepare in just 30 minutes, this pasta recipe is perfect for busy weeknights or casual dinner parties. Serve it up with a sprinkle of extra cheese and a splash of reserved pasta water for a silky finish that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 6 slices bacon
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 15 oz canned chickpeas, drained and rinsed
- 1 lemon, zest and juice
- 1 tsp crushed red pepper flakes
- 1 cup fresh parsley, chopped
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup reserved pasta water (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti and set aside.
In a large skillet, cook the bacon over medium heat until crispy, about 5–7 minutes. Remove the cooked bacon from the skillet, drain on paper towels, and crumble once cooled. Leave about 1 tablespoon of bacon grease in the skillet, discarding the rest.
Add the olive oil to the skillet with the bacon grease and heat over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the chickpeas, lemon zest, and crushed red pepper flakes. Cook the chickpeas for 2–3 minutes, allowing them to warm through and absorb the flavors.
Add the cooked spaghetti to the skillet and toss to combine with the chickpeas. Pour in the lemon juice and reserved pasta water (if needed) to loosen the sauce. Season with salt and black pepper.
Stir in the crumbled bacon and half of the chopped parsley. Toss until evenly combined and heated through, about 2 minutes.
Remove the skillet from heat. Sprinkle the Parmesan cheese over the top and gently toss to coat the spaghetti.
Garnish with the remaining parsley and serve immediately. Optionally, you can add more Parmesan or a pinch of red pepper flakes for extra flavor.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 22.5 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1659 mg | 128% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3608 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
