How to Summer at dinner Aglio, Olio e Peperoncino with Bacon

How to Summer at dinner Aglio, Olio e Peperoncino with Bacon Delicious, fresh and tasty.

Aglio, Olio e Peperoncino with Bacon. This means adding the garlic to the oil at a low heat (or preferably adding it when the oil is still cold) and slowly letting the garlic infuse. Spaghetti Aglio Olio Pasta Recipe with Bacon is a quick treat for your special weekend meal. It is a classic meal that can be made for your Dinner meal on a weeknight.

Aglio e Olio is one of the most basic pasta sauce made from garlic and oil.

By making the aglio olio with fat left from cooking bacon, the classic spaghetti aglio olio is taken up a notch.

One of my favorite food bloggers is Richa, from My Food Story.

You can cook Aglio, Olio e Peperoncino with Bacon using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Aglio, Olio e Peperoncino with Bacon

1. It’s 2 slice of Bacon.

2. You need 1 of handful Shimeji mushrooms.

3. Prepare 2 of smaller cloves Garlic.

4. It’s 1 of Red chili pepper.

5. You need 1 tsp of Kombu tea.

6. Prepare 1 of Salt.

7. Prepare 1 of Black pepper.

8. You need 3 tbsp of Olive oil.

The garlic is there to transfer flavour.

The pasta water and making an emulsion is really important.

Adding tuna in this recipe simply adds to a super base - it's really unbeatable for flavour!

This classic spaghetti aglio, olio e peperoncino recipe is the ultimate fast food - in the time it takes to cook the pasta you can have the sauce cooked and ready for the table.

Aglio, Olio e Peperoncino with Bacon step by step

1. Add 2 teaspoons of salt into plenty of boiling water, and start cooking the pasta. Remove the tougher base from the bottom of the shimeji mushrooms and bread apart into individual pieces. Cut the bacon into 1 cm strips..

2. Pour the olive oil into a pan, add the sliced garlic and red chili pepper, and turn on the heat to low..

3. When the garlic is fragrant, add bacon and shimeji mushrooms, and stir-fry. Pour in half a ladleful of pasta cooking water, and add the salted kelp powder..

4. When the sauce from Step 3 is done, turn off the heat. Add the freshly cooked pasta, and adjust the flavour with salt. Drizzle olive oil (not listed), and its done!.

In his version, Antonio adds anchovy fillets which he finely chops and dissolves in olive oil.

Cook for a minute, add the peperoncino and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold.

Finish the aglio e olio: Reduce the heat to medium-low.

Add the pasta, drained, and the parsley.

If you'd like, reserve some pasta water.