Chilli Bacon and Angelhair Pasta
I make many variations of this dish and so can you. It’s super easy and you can add in whatever meats or vegetables you have in the fridge.
I find it tastes better the next day when reheated as it gives time for the flavours to soak into the pasta.
- 300g Bacon sliced into thin strips
- 250g Dry Angelhair pasta (cook according to packet instructions and drain well) ~3-5mins boiling time.
- 1-2 Ts Chilli flakes (adjust to taste)
- 6 cloves of garlic thinly sliced
- 3Tb Light Soy Sauce
- 4Tb Kecap Manis (Sweet soy sauce)
- 1Tb Chui Chow Chili Oil (Optional or use a chilli oil you already have)
- 2Tb Oil
- 1 Ts Sesame Oil
- Garnish: Spring onion or Chives
Add Bacon slices and oil to a wok/ frying pan and stirfry till bacon fat just starts to be rendered out.
Add in the sliced garlic and stir for about a minute.
Add in the dry chilli flakes and mix together, keeping it moving around the pan until the garlic just starts to get some colour.
Finally add the Chiu Chow Chilli oil including the thick paste at the bottom, sesame oil, light soy sauce and pasta. Mix thoroughly.
Drizzle with kecap manis and garnish with finely sliced spring onion or chives.
Any sort of ground meat /mince can be added to this for more meaty goodness!
I sometimes double the ingredients so that there’s heaps of leftovers which taste infinitely better the next day. Alternatively just make it a day ahead.