Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Tagliatelle with Lemony Bacon Breadcrumbs

This is my take on the Italian classic, Pasta Pangrattato. You can swap the tagliatelle for spaghetti, in fact any pasta shape you like, but I think tagliatelle works really well in this recipe as it gets coated in those gorgeous crispy bacon breadcrumbs. 

Serves: 4

Prep: 5 minutes
Cooking: 10 minutes
Total:  15 minutes

Difficulty: easy



320g pasta
200g (12 rashers) Streaky Bacon Rashers
2 tbsp olive oil
75g breadcrumbs (whizz 1-2 day old bread in a food processor or use panko crumbs)
Zest of a lemon
100g frozen peas
1/4 tsp dried chilli flakes
Grated Parmesan to serve

Cook the pasta according to packet instructions adding the peas to the pan for the final 3 minutes of cooking time.

Cut the streaky bacon into strips.

Heat 1 tbsp of the oil in a pan and add the bacon. Colour for 5 minutes until crisp. Lift out with a slotted spoon and set aside.

Add the butter to the pan. Once melted add the breadcrumbs and chilli flakes. Colour for 5 minutes until golden then add the lemon zest and the reserved bacon strips

Drain the peas and pasta and toss with half the bacon breadcrumbs.

Serve into bowls finishing with the remaining bacon breadcrumbs on top and a grating of fresh parmesan.

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