Crispy Bacon Aglio e Olio

Cook the bacon in 1 tsp of oil until crisp, then remove and set aside. When cooled, finely chop. Meanwhile, cook the linguine in boiling salted water until al dente, then drain.
Cook the garlic in the remaining oil for 2 mins, or until fragrant and just starting to turn golden. Add the drained pasta and a splash of cooking water into the garlic oil, then scatter in the parsley and toss together. Add a little more cooking water to loosen (if needed), then serve in bowls with plenty of the crispy bacon and black pepper scattered over the top.

20 mins

4 serving

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