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1
Put a large pot of salted water on to boil.
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2
Put the cheese, herbs and red pepper flakes on the table.
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3
Zest the lemon and put the zest on the table in a small serving bowl.
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4
Cut the lemon in half.
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5
Put bacon in a medium-size heavy pot and turn the heat on low.
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6
Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes.
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7
Lift out bacon pieces and drain on a plate lined with paper towels.
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8
Keep warm on top of the stove.
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9
When the water boils, add pasta, stir well and cover.
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10
When the water comes back to the boil, uncover and stir again.
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11
Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat.
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12
When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty.
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13
Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits.
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14
Stir and set aside.
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15
Transfer bacon to a serving bowl and place on the table.
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16
As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water.
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17
Immediately return the pasta to the pan over low heat.
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18
Toss in a chunk of butter.
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19
Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute.
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20
Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
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21
For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls.
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22
For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine.
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23
Serve from the pot or in a serving bowl, passing the various toppings.
