Spaghetti with Lemon, Chickpeas and Bacon

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