Spinach and bacon peperoncino
The key to this delicious dish is the crispy bacon, so be sure to cook it thoroughly
How to make it
1
Cut half of the bacon into 1cm wide pieces and finely chop the rest. Cut the spinach into 5cm wide pieces
2
Heat olive oil in a frying pan, add bacon (1cm wide) and cook until crispy, then remove from the frying pan
3
Put A and bacon (chopped) into a frying pan and heat, then add the cooking water (1 ladleful, not included in the recipe) and season with salt and coarsely ground black pepper
4
Boil the spinach briefly, remove it and squeeze out the water
5
Boil the spaghetti until firm (1 minute before the time indicated, in this case 2 minutes 30 seconds)
6
Put the spinach and boiled spaghetti into a frying pan, add B, then arrange on a plate and top with bacon
Materials 1 person
-
- bacon
- 4 cuts
-
- spinach
- 100g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- Chop garlic
- 1 tsp
-
- Red chili pepper
- 1 bottle
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[B]
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Coarsely smelt black pepper
- A little
-
[Boil spaghetti]
- Spaghettima Mar Super Pronto Early Boiled Spaghetti 1.6mm
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content relative to water
[PR]
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