A Healthier Choice - Chunky Bacon and Veggies Spaghetti

One more bamboo shoots recipe before the season ends. If fresh bamboo shoots are hard to come by, substitute with chunky marinated artichoke and reduce the use of lemon to half.

Chunky bacon and veggies spaghetti - 

Ingredients (for 4 to 6 portions)?

• 1 bag spaghetti
• 3/4 cups bacon (big cubes or thick slices)
• 1/2 onion
• 4 garlic cloves
• 13 green olives (pitted)
• 10 asparagus 
• 3 cups cooked bamboo shoots (cut into large chunks)
• 2 tomatoes
• 1 medium zucchini
• 1 lemon
• Some salt 
• 1/2 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1/4 teaspoon dried thyme

How?

Use whole bacon if possible so you can decide how to cut it, thick slices or larger cubes preferred.

Cut and discard the fibrous bottoms of asparagus, also trim the tough outer layer if needed. Run a few cuts to get 2-inch strips. Peel and finely chop the garlic cloves. Roughly chop the green olives. 

Peel and cube the onion. Cut the tomatoes into larger bite size pieces. Peel and roughly chop the zucchini. Cut the precooked bamboo shoots or artichokes into larger chunks. Here's my previous recipe showing how to precook fresh bamboo shoots that can also be stored in the fridge for up to 10 days and use in various recipes. All the cubed ingredients don't have to be in perfect squares, it's a rustic dish after all. Lastly, zest and squeeze the lemon.

Bring a big pot of water to a boil, add few pinches of salt and cook the pasta accordingly to the package instruction. Once the spaghetti reaches al dente texture, drain and ready to be added to the pasta sauce. 

Meanwhile, prepare a large pan and add in the bacon. Turn to medium high heat and sear till the oil has been rendered but the bacon remains soft instead of crispy. Scoop out the bacon and set aside for later use.

Add in onion along with 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1  teaspoon of red pepper flakes. Sear till the edges of the onion starts to change color, light brownish but not burnt yet. Add in tomato and zucchini chunks along with 1 more teaspoon of salt. Give it a quick stir and cook for about one minute.

Add in bamboo shoot cubes or marinated artichoke, also add the asparagus and olives. Stir and cook for about 30 seconds, not too long since these ingredients have been precooked.

Add in lemon zest, lemon juice, and sprinkle some thyme. Transfer the bacon back and mix a little.  

The pasta should be ready by now, drain well and transfer to the pan, toss and mix well.

Served with some grated Parmigiano Reggiano or Tabasco sauce for extra flavors.

Other bamboo shoots related recipes:

• Otsumami recipe (good with sake) - bamboo shoots with mentaiko mayo
• Simple Chinese stir fry using bamboo shoots and asparagus
• Stir fry bamboo shoot cubes with marinated pork belly
• PB salmon and veggies stir fry