4 Serves
31 Mins
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
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Vitamin K
166 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
787 µg / 400 µgCalcium
1059 mg / 1,300 mgIron
25 mg / 18 mgMagnesium
874 mg / 420 mgPhosphorus
834 mg / 1,250 mgPotassium
4335 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
5 g / 28 gSugar
13 g / 50 gSaturated Fat
5 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
While the pasta cooks, heat the cooking oil in a non-stick frying pan over medium heat.
Add the shallots, garlic, and chili pepper to the pan and sauté for one minute until fragrant.
Add the bacon to the pan and cook for two minutes until browned and cooked through.
Deglaze the pan with half of the lemon juice, stirring to incorporate the browned bits.
Stir in the tomatoes, tomato puree, honey, salt, and black pepper, then simmer gently over medium heat.
Add 4 to 6 tablespoons of the starchy pasta water to the sauce and continue to simmer until the tomatoes soften.
Adjust the seasoning with the remaining lemon juice, parsley, and balsamic vinegar to taste.
Transfer the cooked spaghetti directly into the sauce using tongs, tossing well to coat.
Serve immediately, garnished with freshly grated Parmesan cheese, basil, and a drizzle of olive oil.
65
g90
g82
g
