2 tsp vegetable oil
200g (7 oz) bacon, diced
4 garlic cloves, finely chopped
2 tbsp gochujang*
2 tbsp soy sauce
300g (10.5 oz) fresh linguine, or any pasta or noodles
parmesan cheese, to serve
Place a large pot of salted water on high heat. You’ll use this to cook the pasta later.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the bacon and cook, stirring, until golden. Add the garlic and cook for half a minute. Then stir in the gochujang and add the soy sauce. Turn the heat down to very low while you cook your pasta. If using dried pasta you can turn the heat off as it will take longer to cook the dried pasta.
Cook the pasta in the boiling water until just al dente. Use tongs transfer the pasta straight into the pan with the bacon. Toss to coat. Scoop out half a cup of the pasta water and add that into the pan as well. Keep tossing the pasta in the pan with the sauce over medium heat until. thick and glossy.
Divide among serving plates and grate over plenty of cheese. Serve immediately.
– Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.