Cook dried spaghetti in a large pot of boiling water with sea salt and Healthy Chef® canola oil until al dente (slightly undercooked). Drain and set it aside.
Bring a large pan with Healthy Chef® canola oil to medium heat, add minced garlic and dried chili peppers quick saute until fragrant, be careful not to let the garlic burn. Then add bacon and saute until done.
Add spaghetti into the mix, seasoned with sea salt, ground black peppers and chopped basils stir until ingredients are well incorporated.
Place Spaghetti with Dried Chili and Bacon onto a plate, sprinkle shredded parmigiano cheese on top, and serve.
