Spicy pan-fried bacon spaghetti

Spicy pan-fried spaghetti is quite a popular dish in Bangkok where the locals love to fuse Thai and western flavours, or I guess I would say, "the best of both world".  Here is a simple dish filled garlic and basil aroma, bold flavours, and crispy bacon.    If it wasn't for the fear of cholesterol, I would put bacon in everything.  The underlying ingredients and flavour resemble Pad Kee Mao (drunken noodles).  Another ingredient I would definitely add in here next time is anchovy!  It really goes well with garlic and basil, and you almost don't need to add salt or fish sauce.  This recipe also packs a lot of heat so adjust the amount of chilies according to your taste.  

I didn't spend enough time with presentation :(

Ingredients:

3 cloves garlic, minced

2 chilli peppers, minced

2 cups spaghetti

1/2 cup Thai basil

6 bacon strips

2 tbsp. fish sauce

1 tbsp. olive oil

2-3 dried roasted chili

ground pepper to taste

Preparation:

Cook spaghetti, drain and toss in olive oil. In a skillet, cook bacon strips until crisp, drain fat, and chop into small pieces.  In a large pan, set the oil at high heat before adding minced garlic, dried roasted chilies, and chilli peppers.  Fry until garlic is golden brown then add spaghetti, bacon, fish sauce and basil.  The fish sauce adds bold and pungent flavour to the pasta.  If you don't like the taste of fish sauce, salt can be substituted.  Toss everything together and turn off heat.  Serve with fresh ground pepper.