2 tbs. garlic-infused olive oil
1/2 lb. bacon lardons or pancetta
1/2 lb. pasta
shaved Parmesan, to serve
Heat the oil in a skillet and cook the bacon until crisp. Turn off the heat and set aside.
Boil a large pot of water and salt it well. Cook the pasta according to the packet directions. Reserve 1/2 cup of the cooking water and drain. Tip the pasta into the skillet and toss well, adding enough pasta water to make a creamy sauce. Sprinkle with Parmesan to serve.