Crispy Bacon Aglio e Olio
- 80ml olive oil
- 4 rashers of streaky bacon
- 400g linguine
- 6 grated garlic cloves
- 25g chopped parsley
- Crushed black peppercorns
- 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