Didn’t have much time to boil chinese soup but I certainly could whip up this Spaghetti Aglio Olio with Bacon rather quickly!
IDIOT-PROOF CHEF RATING : 
TOTAL TIME REQUIRED : Approx. 45 minutes / Serves 2
PREP TIME : Approx. 15 minutes
COOKING TIME : Approx. 30 minutes
INGREDIENTS :
- 2 servings of pasta (about 160-180g spaghetti)
- 3 tbsp good quality olive oil
- 40g butter, divided
- 6 slices of back bacon
- 10 cloves garlic, peeled and sliced or chopped (not too finely)
- 2 chilli padi, sliced or 1/2 tsp dried chilli flakes (optional)
- generous sprinkle of italian herbs (I use MasterFoods’ Italian Herbs.)
- sea salt and freshly cracked black pepper
INSTRUCTIONS :
- Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according to the timing indicated on the packet, until al dente. Drain and set aside the pasta, reserving some of the pasta water.
- Heat half the butter in a sauce pan. Cook the bacon until crisp. Set it aside.
- Add olive oil to the sauce pan. When the oil is heated, add garlic and chilli padi/chilli flakes (if using). Saute till the garlic turns light brown.
- Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown.
- Add cooked pasta, crisp bacon and remaining butter to the garlic & oil mixture. Stir to coat all the ingredients evenly. Season with a generous sprinkle of italian herbs, sea salt and freshly cracked black pepper.
NOTES : Substitute bacon with other ingredients such as prawns, seafood or even your favorite vegetables for greater variety!