Aglio, Olio e Peperoncino with Bacon

1. 1

   Add 2 teaspoons of salt into plenty of boiling water, and start cooking the pasta.

2. 2

   Remove the tougher base from the bottom of the shimeji mushrooms and bread apart into individual pieces.

3. 3

   Cut the bacon into 1 cm strips.

4. 4

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

5. 5

   When the garlic is fragrant, add bacon and shimeji mushrooms, and stir-fry.

6. 6

   Pour in half a ladleful of pasta cooking water, and add the salted kelp powder.

7. 7

   When the sauce from Step 3 is done, turn off the heat.

8. 8

   Add the freshly cooked pasta, and adjust the flavour with salt.

9. 9

   Drizzle olive oil (not listed), and it's done!

* Per serving · 4 servings · Values may vary.

No additional tips available.