Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan

• 1 tbsp Olive oil
• 1 clove Garlic (sliced)
• 1 dash Red chili pepper (thinly sliced)
• 1 pack Bacon (cut into strips)
• 2 slice Cabbage (roughly chopped)
• 400 ml Water
• 1 Soup stock cube
• 1/4 tsp Salt
• 1 pinch Black pepper
• 200 grams Spaghetti (broken in half)

1. Heat olive oil and garlic to a pan and saute.
2. When it's fragrant, add bacon and cabbage, and continue sauteing (medium heat).
3. Add the water and seasonings, and bring to a boil.
4. When it comes to a boil, add the spaghetti that's been broken in half.
5. Mix well.
6. Cover with a lid and simmer over medium heat for one minute less than the cooking time indicated on the spaghetti package.
7. Stir occasionally to ensure the pasta doesn't stick.
8. One minute before it's done, remove the lid and boil off the liquid.
9. Toss well to finish.

olive oil, clove garlic, red chili pepper, pack bacon, cabbage, water, cube, salt, black pepper

Taken from cookpad.com/us/recipes/171966-spring-cabbage-spaghetti-aglio-olio-e-peperoncine-made-in-a-pan (may not work)