(Easy) Bacon Spaghetti Aglio Olio

Adapted from MyFoodStory

Note. If you wish to keep this dish low carb use zoodles instead of spaghetti.

Ingredients

Serves 4

12 oz spaghetti (I used Garofalo gluten-free spaghetti)

6 strips of bacon, diced

4 garlic cloves, minced

3 to 4 teaspoons red pepper flakes (adjust to taste)

4 tablespoons dried oregano

4 tablespoons freshly grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil and cook spaghetti according to the package directions until almost al dente, but slightly undercooked, reserving 1 cup of the pasta water before draining.

In the meantime, cook bacon in a large skillet over medium-high heat, until slightly crisp and brown.

Using a slotted spoon, transfer bacon to a plate, leaving bacon fat in the pan.

Reduce heat to low and add garlic. Sauté for a minute, until fragrant. Add red pepper flakes and sauté for 30 seconds. Add reserved pasta water, bring to a boil and cook until reduced by half.

Add cooked spaghetti and bacon to the skillet and cook until the liquid is reduced to a thick sauce and coats the pasta.

Stir in oregano and give a good stir.

Sprinkle with Parmesan cheese and serve.