Spaghetti BPG (bacon, peas, & garlic)

Prep time: 5 mins
Cooking time: 20-25 mins

This recipe is a no brainer. It’s delicious and easy to make. The trick lies with cooking the garlic correctly. The aim is to produce a slightly thickened garlic and oil/fat reduction, which simmers while the pasta cooks. With this method, the garlic doesn’t burn and you get a nice ‘sauce’ for coating the spaghetti. Tip: after I cook the bacon, I use the fat for cooking the garlic. Why not?

Feeds 7 mouths – but no second helpings 😭.


  • 500g spaghetti (1 pack)
  • 1 pack, bacon 🥓 (approx. 12 strips)
  • 4 cloves, garlic
  • 1 cup, frozen peas
  • Olive oil
  • Pepper.
  • Parmesan cheese (for garnish).
  • 1/2 tsp, chilli flakes (optional)
Bacon fact, garlic, and peas simmering to reduction.


  1. Bring a pot of salted water to boil.
  2. Cook pasta until al dente.
  3. Meanwhile, cut bacon into small pieces. Fry until crispy, adding a good dose of pepper. Drain on paper towel and set aside. (Reserve bacon fat in pan for the next step).
  4. Slice garlic (don’t chop too finely, or it will burn easily). Fry gently in bacon fat. When the colour just begins to darken, add a little cooking water from the pot. Then add chilli flakes, if using. Simmer and reduce.
  5. A few minutes before the pasta is cooked, add frozen peas to your frying pan. Continue cooking until heated through.
  6. Once pasta is ready, drain and return to pot.
  7. Pour the sauce into the pot. Add bacon bits, and stir.
  8. Serve with a little grated parmesan. Enjoy!

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