Cut broccoli into bite-size pieces, blanch salt in boiling water, and rinse in cold water.

Italian pasta uses small, spicy dried peppers called peperoncino, but we used dried peppers in our country because they are not easily available in the market. Wash dried peppers clean, remove seeds, and cut them into appropriate sizes with scissors. If you don't have dried peppers, you can add about 1 Cheongyang pepper. Slice the garlic and cut the bacon into 2cm thick pieces. Usually, you add Parmesan cheese powder, but you can make delicious spaghetti by applying the leftover cheese at home, such as Brie cheese.

Boil spaghetti noodles in boiling water with salt for about 8 minutes. You can boil it in al dente state so that you can see the core inside the spaghetti noodles without boiling it completely.

Bake bacon tightly in pan and drain from kitchen towel.

Grease a heated pan with olive oil, add garlic and dried red pepper and stir-fry until garlic flavor comes up. Add the white wine and blow away the alcohol.

Add milk, whipped cream and curry powder and bring to a boil.

Add the boiled spaghetti noodles and simmer the sauce moderately. Don't boil it down too much.. If curry makes it too much, pour more milk. Season with pepper and salt.

Finally, add baked bacon, brie cheese and blanched broccoli, mix well and place on a plate.