In honor of the Boston Marathon yesterday, I would like to share my new favorite night-before-a-race dish: a simple, but refreshing adornment for spaghetti. Carboloading is one of the best things about running. You get to overdose on pasta all in the name of fitness! The only downside is trying to stay away from cheese, but luckily, cheese isn’t necessary here. Chris & I ate this spaghetti before our recent Cherry Blossom 10-miler and have decided it is definitely a pre-race keeper.
Spaghetti with Bacon, Garlic, Parsley & Pine Nuts
2-3 slices Bacon
A bundle of spaghetti
10 strands of fresh parsley (definitely important to use FRESH parsley)
2 tablespoons pine nuts
4 garlic cloves
Boil water and cook spaghetti according to package directions. Meanwhile, peel and mince garlic. Sauté garlic pieces in olive oil over the stove, being careful not to brown. Throw the pine nuts in the pan at the last minute. Cook bacon in the microwave and crumble into tiny pieces. Chop parsley. Drain spaghetti and mix all ingredients into the pasta, adding more olive oil if needed.
The extra bonus of this dish is that it can also function as the bare bones to so much more. I made it a second time recently for a regular weeknight meal and added slightly sautéed, sliced grape tomatoes. Chris took it a step further with crumbled blue cheese. Our next race is the Northface Endurance Challenge Half-Marathon on June 3rd, and I know we’ll be loading up on this pasta again!