Aglio, Olio e Peperoncino with Bacon

Name: Aglio, Olio e Peperoncino with Bacon
Yield: 1 serving
Cuisine: American
Ingredients: 2 slice Bacon; 1 handful Shimeji mushrooms; 2 smaller cloves Garlic; 1 Red chili pepper; 1 tsp Kombu tea; 1 Salt; 1 Black pepper; 3 tbsp Olive oil

cookpad.japan @cookpad_jp

I had been trying to get the flavour that I had at a restaurant a long time ago, and I arrived at this recipe.

Black pepper will be delicious in this recipe if you like. When you add black pepper, please add it at Step 4. Feel free to add your favourite mushrooms. (White mushrooms, king oyster mushrooms, etc...) You can leave them out if you'd like as well. For 1 serving. Recipe by uzukaji

I had been trying to get the flavour that I had at a restaurant a long time ago, and I arrived at this recipe.

cookpad.japan @cookpad_jp

I had been trying to get the flavour that I had at a restaurant a long time ago, and I arrived at this recipe.

Saved

Ingredients

1 serving

2 sliceBacon
1handful Shimeji mushrooms
2smaller cloves Garlic
1Red chili pepper
1 tspKombu tea
1Salt
1Black pepper
3 tbspOlive oil

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Steps

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 it's done!