Aglio e Olio (with Smoked Bacon)

Name: Aglio e Olio (with Smoked Bacon)
Total time: 2700 s
Yield: 2-3 Servings
Cuisine: British
Ingredients: High Quality Rapeseed Oil; 8 Large Garlic Cloves; Teaspoon Chilli Flakes; Linguine; Parsley; Salt and Pepper; 2 Rashes of Smoked Bacon

LA Matthews @cook_17693812

Cardiff

The classic Italian dish, Aglio e Olio (Garlic and Oil) but including smoked bacon for an extra kick. Based off of the dish made in Chef and loosely based on the recipe from Andrew Rea's cook book. (Binging with Babish)

LA Matthews @cook_17693812

Saved

Ingredients

45 minutes

2-3 Servings

High Quality Rapeseed Oil
8Large Garlic Cloves
TeaspoonChilli Flakes
Linguine
Parsley
Salt and Pepper
2Rashes of Smoked Bacon

Saved

Steps

45 minutes

1

In a large saucepan cover base with rapeseed oil and put on a medium high heat till it shimmers. Whilst waiting finely chop the garlic cloves before adding to the oil until softened and brown around the edges. Take off the heat and add chilli flakes.
2

Boil linguine in salted water until just under aldente. Save at least one cup of pasta water for sauce. Finely slice the smoked bacon into small squares, before cooking off in a separate pan.
3

Add the bacon and pasta to the oil, garlic and chilli flakes and allow the flavours to get to know each other. Add small amounts of the pasta water to help create a sauce to cover the pasta.
4

Season with salt and pepper to taste until the pasta is cooked. Plate up, sprinkle over some parsley and serve immediately. This is best eaten straight away!