Prep time: 5 mins
Cooking time: 20-25 mins
This recipe is a no brainer. It’s delicious and easy to make. The trick lies with cooking the garlic correctly. The aim is to produce a slightly thickened garlic and oil/fat reduction, which simmers while the pasta cooks. With this method, the garlic doesn’t burn and you get a nice ‘sauce’ for coating the spaghetti. Tip: after I cook the bacon, I use the fat for cooking the garlic. Why not?
Feeds 7 mouths – but no second helpings 😭.
INGREDIENTS:
- 500g spaghetti (1 pack)
- 1 pack, bacon 🥓 (approx. 12 strips)
- 4 cloves, garlic
- 1 cup, frozen peas
- Olive oil
- Pepper.
- Parmesan cheese (for garnish).
- 1/2 tsp, chilli flakes (optional)
METHOD:
- Bring a pot of salted water to boil.
- Cook pasta until al dente.
- Meanwhile, cut bacon into small pieces. Fry until crispy, adding a good dose of pepper. Drain on paper towel and set aside. (Reserve bacon fat in pan for the next step).
- Slice garlic (don’t chop too finely, or it will burn easily). Fry gently in bacon fat. When the colour just begins to darken, add a little cooking water from the pot. Then add chilli flakes, if using. Simmer and reduce.
- A few minutes before the pasta is cooked, add frozen peas to your frying pan. Continue cooking until heated through.
- Once pasta is ready, drain and return to pot.
- Pour the sauce into the pot. Add bacon bits, and stir.
- Serve with a little grated parmesan. Enjoy!
