Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan

Name: Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbsp Olive oil; 1 clove Garlic (sliced); 1 dash Red chili pepper (thinly sliced); 1 pack Bacon (cut into strips); 2 slice Cabbage (roughly chopped); 400 ml Water; 1 Soup stock cube; 1/4 tsp Salt; 1 pinch Black pepper; 200 grams Spaghetti (broken in half)

cookpad.japan @cookpad_jp

Boiling water, and prepping the other ingredients in another pan... was a bother to me, so I added soup to the sauteed ingredients and just added the spaghetti.
Although it's a time-saving recipe, the pasta is even more delicious than usual, as it absorbs all that flavor.
It goes so well with tender spring cabbage.

The spaghetti strands tend to stick together right after they're added to the pan, so mix diligently.
Add olive oil to finish if you like.
If you add 200 ml of water for every 100 g of spaghetti, it should be just right. For 2 servings. Recipe by sachie mama

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 tbspOlive oil
1 cloveGarlic (sliced)
1 dashRed chili pepper (thinly sliced)
1pack Bacon (cut into strips)
2 sliceCabbage (roughly chopped)
400 mlWater
1Soup stock cube
1/4 tspSalt
1 pinchBlack pepper
200 gramsSpaghetti (broken in half)

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Steps

1

Heat olive oil and garlic to a pan and saute. When it's fragrant, add bacon and cabbage, and continue sauteing (medium heat).
2

Add the water and seasonings, and bring to a boil. When it comes to a boil, add the spaghetti that's been broken in half. Mix well.
3

Cover with a lid and simmer over medium heat for one minute less than the cooking time indicated on the spaghetti package. Stir occasionally to ensure the pasta doesn't stick.
4

One minute before it's done, remove the lid and boil off the liquid. Toss well to finish.