KBB #7 The Cooking - Fettucine Aglio Olio e Pepperoncino (with Bacon and Lemon)

I present this dish for the seventh round of KBB which is also the first birthday of this baking club. Yay... it's a cparty time. I chose this dish because it is one of my husband's and my favourite pasta dishes. From memory, it's kind of first love from the first taste. I love the simplicity of the ingredients but it is packed with flavour. The pasta represents long life for the birthday club.

The aroma of the garlic is teasing the appetite and the bacon enriches the flavour of the dish. I added some lemon zest and juice to cut the richness of the oil.

Here is the recipe...


Ingredients:
500 g fettucine, boil to al dente

0.25 cup + 2 Tbsp extra virgin olive oil, Bertolli
7 slices short cut bacon, cut into squares or for fancier style, use pancetta
1.5 Tbsp mince garlic

0.5 cup pasta water (reserved when draining the pasta)
lemon zest from 1 lemon, lemon Meyer
lemon juice from half lemon, lemon Meyer
1 Tbsp chilli flakes

salt to taste
freshly ground black pepper
fresh curly parsley, chopped finely


Method:
Cook pasta to al dente, drain and reserve half a cup of pasta water.

Heat up oil in a big saucepan or wok to medium heat, add bacon and fry till fragrant. Add garlic and cook for a minute or two.

Add pasta then the remaining ingredients. Cook till combine. Serve hot.