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Bacon and Fiddlehead Spaghetti
Fiddleheads are so crisp and sweet, they're the perfect counterpart to the salty bacon in this recipe for Bacon and Fiddlehead Spaghetti!
Course: Dinner
Servings: 4 -6 servings
Author: Cristina
  • 2 cups of fresh fiddleheads (Clean! Make sure to remove any brown papery bits and trim the ends)
  • 16 oz . (~450g) package spaghetti
  • 1 Tbsp butter or vegetable oil
  • 2 Tbsp minced garlic
  • 3 strips of bacon
  • 2 Tbsp cream
  • OPTIONAL: 1/2 yellow onion and/or 4 oz. (~110g) button mushrooms, parmesan cheese.
  1. In a pot on the stove, bring water to a boil and boil the fiddleheads for about 10-12 minutes until they are soft. This helps to remove some of the bitterness, so you will want to dump this water and start a new pot for your spaghetti.
  2. Set a pot of water to boil for spaghetti and cook according to package instructions while you complete the next steps.
  3. In a pan, melt your butter or add your oil. Add fiddleheads, and sauté until lightly browned (about 5 minutes), stirring frequently. Add garlic, bacon and optional onion and/or mushrooms.
  4. Cook until the vegetables are soft and the bacon is crispy.
  5. Add your cream and stir.
  6. Add your spaghetti to the pan and stir until everything is combined.
  7. Serve with optional parmesan cheese sprinkled over the top.