Back Bacon Aglio Olio

2 servings


  1. Boil a pot of water, add 1 teaspoon of salt and 2 tablespoons of olive / cooking oil. Add linguine slowly into boiling water. Stir regularly until cooked.
  2. Drain cooked pasta, cool under running tap water for 1 min. Set aside.
  3. Cut Kelly’s Back Bacon into bite pieces.
  4. Add 2 tablespoons of olive / cooking oil into the saucepan, sauté the bacon bits.
  5. Add remaining ingredients (except pasta). Sauté for about 4-5 mins until fragrant.
  6. Lastly, add pasta and stir well to mix all ingredients. Sprinkle parsley flakes.
  7. Plate pasta, sprinkle shredded mozzarella cheese on top and the Kelly’s Back Bacon aglio olio is ready to be enjoyed.

This recipe is suitable for:


  • 500 g                Linguine
  • 4 slices              Kelly’s Back Bacon
  • 8 strips              Green Capsicum
  • 8 strips              Red Capsicum
  • 1-2 nos              Red Chilli Padi
  • 3 cloves             Garlic
  • Few leaves        Parsley Flakes
  • 1 tsp                    Salt
  • A pinch              Black Pepper
  • 2 tbsp                Olive  Oil / Cooking oil
  • Handful             Shredded Mozzarella Cheese

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