First soak the dried porcini mushrooms in a little water for at least 1 hour. Chop the garlic together with the peperoncini and mix with olive oil. The longer the mixture permeates, the better. You can also buy good ready-made mixtures. Use about 2 good tablespoons of the mixture in the dish.
Now cut the dried tomatoes in oil, the porcini mushrooms and the bacon into fine cubes. Put on a pan with plenty of olive oil (after all, the oil has to wet 500 g of pasta), I`ll take about 100 ml.
Warm the oil, but don`t let it get too hot! Add the diced ingredients to the oil together with the Aglio Olio e Peperoncini mixture. Heat slowly and let the ingredients melt over medium heat, the garlic must not turn brown. If the whole thing gets too hot, you can use some of the mushroom water to extinguish it.
Meanwhile, cook the spaghetti in enough salted water until al dente. Put the finished pasta aside and save a ladle of pasta water.
If the ingredients are left out in the pan, add the finely chopped parsley and the halved cherry tomatoes and let them sweat for a moment. As soon as the parsley has crumbled a bit, add the noodles to the pan and mix with the sauce. Add a little pasta water to make the pasta nice and sappy.
Put the pasta in a bowl and season with freshly ground black pepper and sea salt. You can also sprinkle freshly grated Parmesan on top.
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