In Bacon, Recipes

Spaghetti with Pork Jowl Bacon and Green Peas

Created by Chef John Hing of Hog Shack Cook House (


  • package favourite spaghetti
  • 5 slices Johnston's Jowl Bacon (*Johnston's Bacon will do as well)
  • 2 tsp garlic minced
  • ¼ cup onions diced
  • 1 Tbsp olive oil
  • ¼ cup fresh/frozen green peas
  • 3 sprigs dill chopped
  • 4 mint leaves chopped
  • fried egg optional
  • salt & pepper
  • parmesan cheese


  • Cook pasta as directed on the package
  • Cut bacon into lardons (into strips)
  • Heat up pan, add a little bit of oil to start the cooking process
  • Add bacon into the pan. Sauté and render till almost crispy
  • Add the onion and garlic. Be careful not the burn the garlic
  • Once the ingredients are nicely sautéed, add the cooked pasta and the green peas to the mixture
  • Toss everything nicely. If it’s a little dry, add some of the pasta cooking liquid
  • Season with salt and pepper
  • Finish with the chopped dill and mint
  • Served on a bowl and shave or grate Parmesan cheese
  • Optional to fry an egg and put it on top of pasta

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