Penne with Pork and Vegetables in a Pan

Boil the penne pasta in plenty of water with 40 g of salt until al dente. Drain them, but save 100 ml of the cooking water.

Cut the pork tenderloin lengthwise into 0.5 cm thick slices, then cut them into small cubes of approximately 0.5x0.5 cm.

Cut the bacon into cubes and mix it with the pork, thyme leaves, and a pinch of salt. Mix everything well.