Sauerkraut Peperoncino

Slice the garlic and slice the onion. Finely chop the bacon and break open the dried red chili.

Choose thicker 1.6mm pasta and boil it separately. Don't cook it all in one pan — boiling it with the sauce would thicken it.

Put 1 tablespoon of olive oil in a frying pan and shallow-fry the garlic over medium heat to make garlic chips. Be careful — over high heat the thin garlic slices burn quickly.

Bring water to a boil in a separate pot and add salt to reach a 1% salt concentration. Let it dissolve a bit and taste — if it's about as salty as a slightly strong soup, it's good.

Once the garlic takes on color, lift it out onto a plate. Don't cook it all the way to crisp and browned — stop at just a hint of color. Leave as much of the oil as possible in the pan.

Add the dried red chili, bacon, and onion to the remaining garlic oil and sauté. Cook the bacon without burning it, and the onion just until lightly cooked through. Once sautéed, take the pan off the heat for now.

Start boiling the pasta. Boil for 7 minutes when the package says 8 to keep it firm.

Add 80cc of water to the frying pan, then add 1/2 teaspoon of consommé and 1/4 teaspoon of chicken stock powder to make the bouillon. Keep the heat low so it doesn't reduce too much.

Add 20g of sauerkraut and heat it through to lightly cook off the tang and fermented aroma. Too much makes it sour, so keep it to about 20-25g.

Add a little pasta water, then add the firmly boiled pasta and toss everything together quickly. Reserve some pasta water so you can loosen it later.

Add only half of the garlic chips and toss, letting the savory flavor melt into the pasta. If it needs more moisture, loosen it with the reserved pasta water.

Finish by adjusting the seasoning with a pinch of consommé and drizzling olive oil over the top. Don't add pepper. Plate it and top with the remaining garlic chips to finish.