Summer Herb Spaghetti With Crumbled Bacon

Ingredients

• 1 lb spaghetti
• 8 slices thick-cut bacon
• 1 cup flat leaf parsley, divided
• 3/4 cup fresh basil leaf, divided
• 5 tablespoons extra-virgin olive oil
• 5 tablespoons fresh lemon juice
• 1/4 cup finely chopped chives, divided
• salt and pepper
• 1/2 cup grated parmesan cheese

Directions

1. 1

   In a large pot of boiling, salted water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta cooking water, and transfer to a large bowl.

2. 2

   Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8 to 10 minutes; drain on paper towels. When cool enough to handle, crumble into large pieces.

3. 3

   While the pasta and bacon are cooking, using a food processor or blender, puree 1/2 cup parsley, 1/2 cup basil, the olive oil, lemon juice and 2 tablespoons chives; season with salt and pepper.

4. 4

   Add the herb oil, parmesan cheese and reserved 1/2 cup of pasta cooking water to the pasta and toss. Chop the remaining 1/2 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoons of chives.

5. 5

   Season with salt and pepper and toss.