Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery

• 200 grams Spaghetti
• 4 slice Bacon
• 1 Cucumber
• 1 whole Celery leaves
• 3 clove Garlic (finely chopped)
• 1/2 tsp Red chili peppers (sliced)
• 1 Salt
• 1 dash Pepper
• 100 ml Pasta water
• 2 tbsp Olive oil
• 5 pieces Dried tomatoes

1. Cut the cucumber into slightly thick sticks.
2. Coarsely chop the leaves and thin stems of the celery.
3. Start boiling the spaghetti in a generous amount of boiling water with salt (not listed).
4. Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat.
5. Saute them slowly until golden brown without scorching.
6. Add the bacon and slowly saute it until the fat comes out.
7. It is easily burnt, so be careful not to!
8. Add the pasta water.
9. Since not much oil is used, it doesn't emulsify easily, but if the fat comes out from the bacon, it should emulsify.
10. Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce.
11. You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this.
12. Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta.
13. The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook.
14. These are homemade dried tomatoes that were stored in the refrigerator (freezer).
15. To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired.

bacon, cucumber, celery, clove garlic, red chili peppers, salt, pepper, water, olive oil, tomatoes

Taken from cookpad.com/us/recipes/156159-spaghetti-aglio-e-olio-peperoncino-with-cucumber-and-celery (may not work)