Garlic Butter Pasta

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5 from 1 vote

Prep Time: 10

Cook Time: 20

Total Time: 30

Calories: 870kcal

Servings: People

Metric - Imperial

Ingredients

Garlic Butter Pasta

120 g Unsalted Butter
5 Garlic Cloves Minced
5 g Flat Leaf Parsley Chopped
1.5 tsp Chilli Flakes Optional
½ Lemon Juiced
500 g Linguine or Pasta of Choice
Salt & Pepper To Taste

Bacon & Panko Crust

14 g Unsalted Butter
4 rashers Streaky or Back Bacon Diced
25 g Panko Bread Crumbs
Salt & Pepper To Taste

Method

Bacon & Panko Crust

Place a pan over medium-high heat. Add the diced bacon and fry for 2 minutes, or until lightly browned and the fat starts to render. Add the butter and panko breadcrumbs and continue frying for 1½ minutes, or until everything is golden and crispy. Remove and place into a bowl.

Garlic Butter Pasta

Bring a saucepan or pot of salted water to a boil over high heat. Cook the pasta 1 minute less than the packet instructions.
Place a large high-rimmed pan over medium-high heat. Add the butter and bring it to a foamy stage (about 3 minutes), stirring frequently. Add the garlic, reduce the heat to low, and fry for 1 minute, or until golden and crispy, mixing the entire time.
Add the lemon juice, chilli flakes (optional), and seasoning to taste. Mix well.
Add the al dente pasta straight from the water into the garlic butter sauce, draining off any excess water. Add most of the flat-leaf parsley, reserving a little for garnish, and mix well to combine. Check the seasoning, adjust accordingly, and cook for 1 minute. Remove from the heat.
Serve the pasta in bowls, and top with the bacon and panko crumb, cracked black pepper, and the reserved flat-leaf parsley. Dig in.

Chef's Tips

Watch the garlic closely once it hits the low heat — a minute is often all it takes to go from golden and crispy to burnt and bitter, so stay right by the pan.

Cook the pasta a minute under the packet time — it finishes cooking directly in the garlic butter sauce, which is what lets it properly absorb all that flavour.

Keep the bacon and panko topping separate until serving, not mixed through — adding it straight onto each bowl right before eating keeps it crispy, rather than going soft sitting in the sauce.

Storage & Reheating

This is best eaten fresh, as the crispy bacon and panko topping will soften once stored with the pasta. If needed, the pasta will keep in the fridge for up to 3 days in an airtight container, stored separately from the bacon and panko topping. Reheat the pasta gently in a pan or the microwave with a splash of water or extra butter to loosen the sauce, and add the bacon and panko crumb fresh after reheating.

Serving 250gCalories 870kcalCarbohydrates 100.3gProtein 27.4gFat 39.6gSaturated Fat 20.7gPolyunsaturated Fat 3.62gMonounsaturated Fat 12.54gTrans Fat 1.1gCholesterol 106.5mgSodium 576.6mgPotassium 475.3mgFiber 4.5gSugar 4.4gVitamin A 822IUVitamin C 4.44mgCalcium 55.4mgIron 4.9mg