Creamy Tequila Pasta

Heat a large skillet over medium‑high heat and add a drizzle of oil.

Add the cubed bacon and cook, stirring occasionally, until the fat renders and the pieces are crisp, about 6‑8 minutes; transfer the bacon to a paper‑towel‑lined plate and set aside for garnish.

In the same pan, add the sliced garlic, diced onion, and chili flakes; sauté until the onion becomes translucent and the garlic is fragrant, about 3‑4 minutes.

Stir in the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.

Carefully pour in the tequila, then ignite with a long lighter or match to flambé; let the flame subside and the alcohol evaporate, about 1 minute.

Reduce the heat to medium and add the two packs of cream, stirring continuously to create a smooth base.

Gradually whisk in the grated parmesan cheese until fully melted and the sauce is glossy; season with salt and pepper to taste.

Cook the spaghetti according to package instructions until al dente; reserve ½ cup of the pasta cooking water before draining.

Add the cooked pasta to the sauce, pour in the reserved pasta water, and toss in the small butter cubes; stir vigorously until the butter melts and the pasta is evenly coated.

Return the crisp bacon to the skillet, sprinkle additional parmesan if desired, and give a final quick toss.

Serve the pasta immediately, garnished with extra chili flakes or fresh herbs if preferred.