Classic Garlic and Bacon Spaghetti (Spaghetti Aglio, Olio e Peperoncino
Bacon)
A masterclass in simple, bold flavors, this garlic and bacon spaghetti comes together in minutes. It features perfectly al dente pasta coated in aromatic garlic-infused oil, crispy bacon, and a gentle heat from dried chilies.
There is a profound beauty in the Italian approach to pasta, where a handful of high-quality ingredients transforms into something extraordinary. This variation builds on the classic aglio, olio e peperoncino by adding savory, crispy bacon, creating a deeply satisfying dish that balances heat, salt, and fragrance. It is the ultimate testament to the idea that sophisticated cooking often relies on technique rather than complexity.
Ingredients
- 200 g spaghetti
- 5-6 cloves garlic
- 100 g bacon
- 3-4 dried red chilies
- 3 tbsp extra virgin olive oil
- 1 tsp freshly ground black pepper
- to taste salt
- 1 handful fresh parsley
Instructions
- 1Slice the garlic
Take 5 to 6 cloves of fresh garlic and slice them thickly on a wooden cutting board using a sharp knife. Prepared garlic provides a robust flavor base for the pasta.
Tip: Keep the slices thick so they dont burn too quickly when frying. - 2Prepare the chilies
Using kitchen scissors, snip the dried red chilies into small, bite-sized segments directly onto a small white plate. These will add a pleasant heat to the dish.
Tip: Be careful not to touch your eyes after handling the dried chilies. - 3Cut the bacon
Place your bacon on a wooden cutting board and slice it into thin, uniform strips. This preparation ensures the bacon cooks evenly and crisps up well in the pan.
Tip: Slicing the bacon into similar sized strips helps maintain consistent texture in the final dish. - 4Boil the spaghetti
Bring a large pot of water to a boil and add a generous pinch of salt. Drop in a handful of spaghetti and stir gently with chopsticks to prevent the strands from sticking together while they cook.
Tip: The water should be as salty as the sea to properly season the pasta from within. - 5Prepare the pan
Pour a generous swirl of olive oil into a clean, flat-bottomed frying pan. Starting with the oil in a cold pan helps distribute it evenly before you begin frying.
Tip: Use a high-quality extra virgin olive oil for the best flavor. - 6Fry the bacon
Add the sliced bacon strips to the pan with the oil. Use a red silicone spatula to move the bacon around, frying it until the meat color changes and it begins to turn golden brown.
Tip: Fry until the fat has rendered and the edges are slightly crispy. - 7Fry the aromatics
With the bacon already frying and starting to change color in the pan, add the sliced garlic and snipped dried red chilies. Fry these ingredients together over medium heat until the garlic becomes fragrant and lightly golden, infusing the oil with a savory and spicy base.
Tip: Keep an eye on the garlic so it does not burn, as it can turn bitter quickly. - 8Combine pasta and base
Once the spaghetti has reached your preferred level of firmness, lift it directly from the boiling water and transfer it into the frying pan with the bacon, garlic, and chilies.
Tip: Dont worry if some pasta water comes along with the noodles; it helps create a better emulsion for the sauce. - 9Season the pasta
While the spaghetti is in the pan, season it generously with freshly ground black pepper and a pinch of salt to enhance the overall flavor of the dish.
Tip: Freshly ground pepper provides a much more aromatic and vibrant kick compared to pre-ground versions. - 10Add pasta water
Pour a ladle of the starchy pasta cooking water into the pan. This starchy liquid is essential for binding the oil and seasonings to the noodles, creating a cohesive and flavorful sauce.
Tip: The pasta water is liquid gold; the starch content helps the sauce coat the noodles perfectly. - 11Stir-fry to incorporate
Using a spatula, toss the spaghetti continuously with the bacon, garlic, chili, and seasonings. Stir-fry everything over heat until the flavors are well combined and the noodles are evenly coated in the aromatic oil.
Tip: Tossing constantly helps distribute the heat and ensures every strand of pasta is flavorful. - 12Garnish and serve
As a final touch, sprinkle a handful of freshly chopped green parsley over the pasta. Give the mixture one last toss to incorporate the fresh herb, then remove from the heat and serve immediately.
Tip: Add the parsley at the very end to maintain its fresh color and vibrant, herbaceous flavor.
