Recipe: To Try At Home Aglio, Olio e Peperoncino with Bacon

Melvin Kelly
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Recipe: To Try At Home Aglio, Olio e Peperoncino with Bacon
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Recipe: To Try At Home 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. 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.

It is a classic meal that can be made for your Dinner meal on a weeknight.

Enjoy it with a glass of wine and your loved one.

Aglio Olio is typically a no sauce pasta which is just tossed with olive oil, garlic, dry red chillies and oregano for flavour.

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

Ingredients of Aglio, Olio e Peperoncino with Bacon

  1. Prepare 2 slice of Bacon.

  2. It’s 1 of handful Shimeji mushrooms.

  3. You need 2 of smaller cloves Garlic.

  4. It’s 1 of Red chili pepper.

  5. You need 1 tsp of Kombu tea.

  6. It’s 1 of Salt.

  7. You need 1 of Black pepper.

  8. Prepare 3 tbsp of Olive oil.

Hope you guys enjoy the first video on my channel.

Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery.

Here is how you achieve that.

In No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method.

Aglio, Olio e Peperoncino with Bacon instructions

  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!.

The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil.

If it's too light, you don't get the full flavor and if it's too dark it gets bitter.

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.