Bacon Pesto Pasta

1. Cook the pasta:

Bring a large pot of water to a boil. Add a pinch of salt, then cook the fettuccine according to the package instructions (about 8–10 minutes) until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain and set aside.

2. Cook the bacon:

Heat a pan over medium heat. Add olive oil, then the bacon. Cook until crispy and the fat is rendered. Remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pan.

3. Add garlic and chili:

Add the minced garlic and sauté until fragrant. Stir in the chili powder and brown sugar. Cook quickly, being careful not to burn the garlic.

4. Toss with pesto:

Add the cooked pasta to the pan. Stir in the pesto sauce and toss well to combine. If the pasta seems too dry, gradually add some of the reserved pasta water.

5. Season:

Return the cooked bacon to the pan. Add salt, black pepper, and grated Parmesan cheese. Toss everything together and adjust seasoning to taste.

6. Serve:

Transfer to a serving plate. Sprinkle with extra Parmesan cheese and garnish with fresh basil leaves.