# Components:
→ Pasta
01 - 14 ounces spaghetti or linguine
02 - 1 tablespoon salt (for pasta water)
→ Bacon Crumble
03 - 6 slices streaky bacon, chopped
04 - 1 teaspoon olive oil
→ Garlic Butter Sauce
05 - 1/4 cup unsalted butter
06 - 4 large garlic cloves, finely minced
07 - 1/2 teaspoon chili flakes (optional)
08 - 1/4 cup reserved pasta cooking water
09 - 1/4 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan cheese, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a skillet over medium heat. Add chopped bacon and cook until crispy and golden, about 6 to 8 minutes. Transfer bacon to a plate lined with paper towels to drain.
03 - In the same skillet, reduce heat to low and add butter. Once melted, stir in minced garlic and optional chili flakes. Sauté gently for 1 to 2 minutes until fragrant without browning.
04 - Add drained pasta to the skillet and toss to coat with garlic butter. Stir in reserved pasta water and grated Parmesan, mixing until the sauce turns silky and adheres to the pasta. Season with salt and black pepper to taste.
05 - Plate the pasta immediately and top with crispy bacon crumble, chopped parsley, and additional Parmesan cheese.
