Cut the cucumber into slightly thick sticks. Coarsely chop the leaves and thin stems of the celery.
Start boiling the spaghetti in a generous amount of boiling water with salt (not listed).
Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat. Sauté them slowly until golden brown without scorching.
Add the bacon and slowly sauté it until the fat comes out. It is easily burnt, so be careful not to!
Add the pasta water. Since not much oil is used, it doesn't emulsify easily, but if the fat comes out from the bacon, it should emulsify.
Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce. You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this.
Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta. The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook.
These are homemade dried tomatoes that were stored in the refrigerator (freezer). (Recipe ID: 2319880)
To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired.
Story Behind this Recipe
I love aglio e olio pepperoncino, but it only contains carbohydrates and fat. So I add vegetables or protein to make it more a balanced dish. I topped the pasta with chopped homemade dried tomatoes to add the finishing touch to the taste. (Recipe ID: 2319880)
Aglio e olio pepperoncino usually needs 2-3 tablespoons of olive oil per serving. It's easier to emulsify with a lot of oil and is delicious, but as we are trying to eat low calorie food, the amount of the oil here is minimal. Add more if you prefer.