A quick recipe full of things I love and BACON (which tran­scends love)!!

1 pound dried spaghetti

4 slices thick bacon or pancetta, minced

1/2 small onion, chopped

2 cloves gar­lic, minced

1 can (about 14 ounces) chick­peas, thor­oughly drained

1 lemon, sliced into rounds

2 table­spoons extra-virgin olive oil

A few sage leaves, torn if large

1/4 cup pine nuts, lightly toasted

Grated Parme­san cheese, lemon zest and crushed red pep­per flakes for garnish

Set spaghetti to cook in heav­ily salted boil­ing water.

While spaghetti is cook­ing, saute bacon in medium pan over medium heat until crisp. Remove to a paper towel to drain, leav­ing about 1 table­spoon of fat in pan. Add onion and cook until soft, about 3 min­utes. Add gar­lic, chick­peas, lemon slices and olive oil, reduce heat to low and cook until spaghetti is cooked to just barely al dente.

Drain spaghetti, reserv­ing about 1/4 cup of the cook­ing water. Add cooked spaghetti, reserved cook­ing water, torn sage leaves and pine nuts and toss to coat.

Pass grated Parme­san cheese, lemon zest and red pep­per flakes at the table, plus a driz­zle of extra-virgin olive oil for garnish.

– The Den­ver Post via The Seat­tle PI