Petit Veil's pasta

Cut the Petit Veil into quarters and the Cherry Tomato into 2 equal parts. Chop the bacon into cubes.

Heat a frying pan filled with olive oil, add chopped garlic and hawk claws and heat to create a scent.

Add the bacon and stir-fry, then after about a minute and a half, add the petit veil and white wine.

After frying for 1-2 minutes, add 50cc of hot water (if you have it, pasta boiling soup), cover and steam for about 30 seconds.

Remove the lid, add the sofritte and cherry tomatoes, and stir-fry for about 2 minutes, then add olive oil. Keep it on low heat until the pasta is boiled.

Boil the spaghetti ni in hot water containing 1% salt for 4 minutes and 20 seconds. After boiling, open the colander and transfer to the frying pan [5].

To finish off, season with salt, white pepper and olive oil, then add 30cc of pasta boiled soup and blend in.

Remove from heat and serve in a bowl. Sprinkle with Parmesan cheese and Italian parsley and complete it.