Spaghetti with bacon, green peas and hard cheese

Cut bacon into cubes.
Crush the garlic.
Chop the cilantro.
Grate the cheese on a fine grater.
Add salt and spaghetti to boiling water.
Cook for 10 minutes.
Then add the frozen peas and cook for 1 minute.
Fry bacon in oil.
Add garlic, fry for another 3 minutes.
Remove the garlic.
Put the spaghetti and peas in a frying pan.
Add 2 ladles of water.
Cook for 5 minutes on medium-high heat.
Add salt, pepper, cilantro, cheese, mix well.

Spaghetti is a type of pasta (ital. Pasta) with a circular cross-section, a diameter of about 2 mm, and, as a rule, a length of more than 13 cm. Thinner spaghetti is called "spaghetti" (Ital. Spaghetti), thicker spaghetti — "spaghetti" (Italian. Spaghettoni). The homeland of spaghetti is Italy, and they are widely used in Italian cuisine, often served with tomato sauce. They are the basis of numerous Italian dishes, for example: Spaghetti Napoli (spaghetti Neapolitan) - with tomato sauce, Spaghetti all'Aglio ed Olio (spaghetti with garlic and butter) — with hot olive oil and garlic lightly fried in it.

Spaghetti was born in Naples and owes its name to Antonio Viviani, who nicknamed them so in 1842 for their similarity to the lengths of twine (ital. spago). In the town of Pontedassio, near Genoa, a Spaghetti Museum has been opened, where hundreds of recipes for seasonings and sauces are collected. There is also a notarial deed (from the archive of Genoa) dated February 4, 1279, confirming the existence of a culinary product made of dough called "macaroni".

The traditional center of the "macaroni festival" is the town of Gragnano, near Naples. The reason for this, perhaps, is that the documents found there, dated 1502, describe the process of making "maccaroni", which later became one of the most popular dishes in the world and a symbol of Italy.

Currently, up to a tenth of all Italian pasta factories are concentrated in the Gragnano area, which supply three million tons of pasta to the markets of Europe, Asia, America and Australia.