Halve a small onion and cut into thin slices. Trim and cut a fennel bulb into thin slices, and cut a small green pepper
into thin slices. Peel and crush a couple of cloves of garlic. Cut smoked streaky bacon into 3-4 cm pieces and fry this
in a little olive oil until starting to turn brown and crispy. Remove from the pan and set aside. Add the onion, fennel
and pepper slices, together with the crushed garlic, to the pan and sauté these for about 5 minutes, until starting to soften.
Return the bacon to the pan and add a good splash of dry vermouth. Season with freshly-ground black pepper and a little salt
if required, bring to a simmer for a few minutes, then keep warm. Meanwhile, put tagliatelle on to cook according to the
packet directions, and when cooked to your liking, drain, saving a little of the cooking water, and add to the bacon and veg.
Mix well, adding a splash or two of the cooking water if necessary to moisten the dish, toss in some chopped parsley
and serve in warm bowls.