Spaghetti Aglio Olio e Peperoncino and a trip to the Mercato Coperto

 It's springtime and I'm really into simple, flavourful dishes.

What could be simpler and more flavourful than this typically Italian dish???

But before we get cooking, I would like to take you on a trip into one of Modena's best features, the Mercato Coperto.
A beautiful Indoor Market where you could get lost in. Well, at least I always manage to!

All you have to do is head towards the main square in the old town, the Piazza Grande.

 Turn Left and there it is, beckoning you in.

The seasonal vegetables

Not to mention the gorgeous artichokes!!

 And roasted veggies

Homemade ready meals

Or Homemade fresh pasta. You take your pick!

Cheeses...

Yummy Stuffed Roasted Pork

And of course, my downfall

Just one more!! Drool, so much I could make with these little beauties!!

Ok, so on with the recipe.
Anyone who knows a thing or two about Italian Cooking knows this recipe or has their own take on it.
To me it is, without a doubt, the perfect example of how, by combining the simplest of ingredients you can achieve something truly flavourful and satisfying!!

Spaghetti Aglio Olio e Pepperoncino

Ingredients 

No exact quantities, depends on your tastebuds

Spaghetti

Good quality extra virgin olive oil

Three crushed or finely chopped cloves of garlic

250gs of pancetta or smoked bacon, finely chopped

Crushed pepper flakes or chilli if you haven't any

Chopped parsley

Parmesan Cheese

Method

So here we go. Boil some salted water  and place your spaghetti in the pan.

Reserve a cup of the pasta water aside.

In the meantime, gently fry your garlic in the olive oil until translucent.

Add your pancetta and fry until slightly crispy.

 Add your pepper flakes.

 2 minutes before the pasta has finished cooking, add it to the sauce in the frying pan, along with the pasta water you saved earlier.

Add your parmesan and parsley and mix it all in very well.

 So there you go, simple and so yummy!

                        Spaghetti