Cut bacon into appropriate sizes, slice garlic into sides and chop peperoncino into small pieces.

First, boil pasta noodles with plenty of salt in boiling water. We're going to stir-fry the ingredients one more time, so it's better to boil it for a minute or two less than it says on the pasta bag. Don't throw away 1 cup of pasta boiled water because we will use it later.

While the pasta is boiling, place about 2.5T of olive oil in a heated pan and tilt the pan slightly to brown the garlic. Add peperoncino in the middle to blend the scent and taste.

You can cook it with bacon right away, but even if it's a little troublesome, I cooked bacon separately using a different pan, then put it back together and stir-fry it to blend. The fat comes off a bit.

Add the boiled pasta noodles and add 1 or 2 ladles of noodles to stir-fry them together. Put in one ladle first and add more if you want.

You can season it with salt, but add a little bit of sand lance extract 0.2 to 3T teaspoon is about 1ts. Season it naturally and deliciously. Lastly, grind the pepper and mix it with parsley and Parmesan cheese powder.