Fry your bacon until crispy and golden in a sauté pan and set it aside, keeping the fat in the pan.

Optionally, add a little extra oil to the sauté pan and heat it up.

Grate, chop, or press the garlic, chop the chili, if you're a fan of heat, keep the stem and seeds.

When it starts to bubble a bit, add the whisky and increase the heat.

Call your family members to the kitchen because now it's showtime!

Turn off the extractor fan and set the stuff on fire – receive your family members' cheers and recognition.

Cut the tomatoes into smaller pieces and add them along with the canned tomatoes.

Let it simmer under a lid for about 1 hour - it only gets better with time.

Once it has reduced, add the crème fraîche and season with salt, pepper, and sugar.

Cook the spaghetti – and you need to do it right

A large pot, lots of water, and salt.

When the water is boiling, add the spaghetti (without breaking it) and let it sink into the water.

Cook it for 7 minutes so it retains some bite.

Toss the pasta with the tomato sauce.

Serve with lots of freshly grated Parmesan and a few basil leaves.

You shouldn't fear this dish because it contains whisky, as it becomes part of the dish and in no way strong. I choose to flambé it, even though that’s not in the original recipe. This means the alcohol burns off well and is not at all sharp or strong.If you are a whisky fan, you might think it’s over the top to use a Highland Park 12-year-old, which I can understand, but once in a while, it’s okay. However, I don’t think you should use an 18-year-old.