Ingredients:
4 cloves garlic
300 gram spaghetti
100 ml Extra Virgin Olive Oil (EVOO)
4 slices streaky bacon, chopped
5 red bird-eye-chilies, chopped
salt and pepper
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Preparation:
Crush or finely chop the garlic; chop the chilies, set aside
Chopped the bacon
Put the chopped bacon in a frying pan
Add 3 stable spoons of water
Cook on medium heat until crispy
Set aside
Add the pasta to a large pan of rapidly boiling water and cook until al dente
Drain well in a colander, return to pan and keep warm
About 5 minutes before the pasta is cooked, heat the oil in heavy-based-pan over low heat.
Add the garlic to the pan, then add the chilies. Fry for around 30 seconds to 1 minute.
Pour the oil and garlic-chilies mixture over the hot pasta
Add the crispy chopped bacon
Add salt and pepper
Toss gently until the pasta is well coated with the sauce
Serve immediately
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