- 125ml - grated Parmesan or pecorino
- - a pinch of dried chilli (optional)
- - freshly ground black pepper
- 250g - diced bacon
- 300g - spaghetti
- 100g - butter
- 3 - cloves garlic, chopped
1 Bring a pot of salted water to the boil and cook the spaghetti until al dente (usually about 8 minutes).
2 Meanwhile, fry the bacon in the butter and olive oil in a large pan until crispy. Stir in the garlic and turn off the heat. The garlic must cook without burning or discolouring, otherwise it becomes bitter.
3 Pour the cooked, still moist spaghetti into the pan mixture and stir through so that the butter coats the pasta. Season to taste with black pepper (the bacon and butter are already salty) and half of the cheese. Serve with the rest of the cheese and a pinch of dried chilli if desired.