Spicy Holy Basil Pesto Pasta with Bacon
(พาสต้าเพสโต้กะเพราเบคอนกรอบ)

1.Prepare the pesto: Slice garlic in half.

2.In a small pot, add 45ml of olive oil and cook the garlic over low heat for about 5 minutes until softened but not browned. Remove and set aside.

3.Fry the dried chilies in the same oil until crispy, then set aside.

4.Blanch the holy basil leaves in boiling water for 15 seconds, then immediately transfer to an ice bath. Drain and gently squeeze out excess moisture.

5.In a blender, combine basil, garlic, fried chilies, and salt, then gradually add 60ml of olive oil along with the reserved frying oil. Blend until smooth and well combined.

6.Bring a pot of salted water to a boil, cook the spaghettini until al dente, then rinse under cold water and drain. Reserve some pasta water.

7.Heat a pan over medium heat, add olive oil, and fry the bacon until crispy. Remove and set aside. Discard excess oil, leaving about 2 tbsp in the pan.

8.Sauté the sliced chilies until aromatic, then add the holy basil pesto, oyster sauce, sugar, and a splash of pasta water, stirring until the sauce is well combined.

9.Toss in the cooked spaghetti, mixing until evenly coated with the pesto.

10.Transfer to a plate, top with crispy bacon, and garnish with fried basil leaves. Serve immediately.