Spaghetti with browned bacon

Spaghetti by Apulia bronze drawing.
Browned and crispy bacon. Walnut sauce to mix. And to decorate the dish? Some whole kernels

for 4 people

• 300 g spaghetti by Pasta Apulia
• 300 g whole nuts
• 250 g bacon
• 200 ml double cream or fresh cheese
• 1 garlic glove
• extra virgin olive oil
• salt and pepper as needed

In a pan combine olive oil, a clove of garlic and the bacon cut into strips and let the whole brown. Add the chopped nuts; leave some kernels whole, you will need them to garnish the dish. Add also salt and black pepper. Add double cream or fresh cheese to seasoning, and if necessary add cooking water. Cook for a few minutes and turn off before the sauce shrinks.
Boil the spaghetti by Pasta Apulia, drain when stillal dente, and stir in the walnuts and bacon sauce.
Garnish with kernels of the whole nuts, previously left aside, and the dish will then appearcomplete, creamy, smoky and crunchy.