Napolitan Spaghetti with Bacon and Peppers
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Ingredients
- 150 g smoked bacon lardons
- 350 g spaghetti
- 1 red pepper, sliced
- 1 onion, sliced
- 6 tbsp tomato ketchup
- 20 g unsalted butter
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 17.3 g
- Carbohydrate
- 73.8 g
- of which sugars
- 12.1 g
- Fat
- 16.9 g
- of which saturates
- 6.2 g
- Fibre
- 4.4 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti according to the pack, then drain, keeping a splash of the cooking water.
- 2
Heat the vegetable oil in a large frying pan over a medium-high heat and fry the bacon lardons for 4-5 minutes until golden and no pink remains.
- 3
Add the onion and pepper and cook for 5-6 minutes until softened.
- 4
Add the drained spaghetti, the butter and the tomato ketchup and toss well, loosening with a splash of the reserved cooking water, until everything is well coated and glossy.
- 5
Serve straight away.
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