Ingredients

Method

• 1 x 250 g matured smoky bacon
• Sprigs fresh sage
• 2-3 cloves garlic, thinly sliced
• Al dente spaghetti
• Black pepper
• Parmesan

Method

Ingredients

Place a pan over a medium to high heat. Chop 1 x 250 g pack matured smoky bacon into small pieces and add to the hot pan. Fry until crisp and golden, then drain on kitchen paper.
In the reserved bacon oil, briefly fry a few sprigs fresh sage, along with 2–3 cloves garlic, thinly sliced. Toss, together with the bacon, with warm strands of al dente spaghetti, adding a few spoonfuls of the bacon-and-sage oil to coat the pasta.
Serve warm with a crack of black pepper and shavings of Parmesan.