- 500 g spaghetti
- 1 x 400 g cannellini beans, drained
- 125 ml olive oil
- 2 lemons, juiced
- sea salt and freshly ground black pepper, to taste
- 200 g bacon, roughly chopped
- 20 g parsley, chopped
Cook the pasta in boiling salted water until al dente.
Blend the beans, olive oil and lemon juice until smooth. Season to taste.
Fry the bacon in a hot pan until crispy.
Toss the sauce through the pasta and serve topped with the bacon and parsley.