Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery - bacon

Method

• Cut the cucumber into slightly thick sticks.
• Coarsely chop the leaves and thin stems of the celery.
• Start boiling the spaghetti in a generous amount of boiling water with salt (not listed).
• Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat.
• Saute them slowly until golden brown without scorching.
• Add the bacon and slowly saute it until the fat comes out.
• It is easily burnt, so be careful not to!
• Add the pasta water.
• Since not much oil is used, it doesn't emulsify easily, but if the fat comes out from the bacon, it should emulsify.
• Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce.
• You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this.
• Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta.
• The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook.
• These are homemade dried tomatoes that were stored in the refrigerator (freezer).
• To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired.