Bring 2L of water to a boil and season with 14g sea salt.

Add the pasta and stir occasionally.

Cook until 3 minutes before your preferred doneness,

as the pasta will finish cooking in the pan.

Add a small amount of olive oil to a cold pan.

Place the bacon in and cook on low heat, letting the fat slowly render.

Cook only until the edges turn lightly golden, not hard or crispy.

Remove and set aside.

Add 5–6 generous circles of olive oil to the same pan.

Add sliced garlic and parsley stems, and cook gently over low heat.

When the garlic begins to colour, add the whole or halved peperoncino.

Remove the parsley stems.

(If you prefer a smoother finish, you may remove the garlic here.)

Add 1 ladle of pasta water and emulsify until the oil turns slightly creamy.

Add the pasta when it’s about 70–80% cooked.

Cook over medium heat for about 3 minutes,

tossing to help the pasta absorb the sauce.

You will need a lightly saucy consistency.

Add a ladle of boiling water to keep the sauce loose

— this prevents the dish from becoming too salty.

Taste and adjust with more pasta water or boiling water as needed.

Turn off the heat.

Add parsley leaves and a drizzle of olive oil,

then mantecare (toss until evenly coated and glossy).

Add the reserved bacon and any rendered juices,

and give it one final toss.

Top with : Freshly ground black pepper, A drizzle of olive oil

Optional: grated Parmigiano Reggiano or Pecorino