Spaghetti Aglio Olio Peperoncino with a Japanese touch. The spaghetti is a combination of different Japanese mushroom: shitake, shimeji, maitake and elingi mushroom, mixed with butter finally. The flavor from all of mushroom is so nice, and they are perfect much with butter! You can add a little bit of soy sauce as a secret ingredient.
Cut the garlic in half, and remove the skin of it. Get rid of the sprouts.
Cut the garlic into 5mm slices.
Cut the chili pepper in half diagonally, and remove the seeds.
Cut the bacon into 5mm sticks.
Cut the eling mushroom. Remove the firm part from the edge of it thinly. Tear it into small pieces with your hands.
Cut off the stem of shiitake mushroom, and remove the edge of it that is dirty. If you cut the stem in half, you can use it for the dish.
Quarter the shiitake mushroom with your hands.
Cut the shimeji mushroom. Remove the firm part from the edge of it. Divide the shimeji mushroom into small bunches. Then rob it lightly. It can help to bring out the flavor of it.
Cut the maitake mushroom. Cut the firm part of from the edge of it. Then tear it into small bunches.
Reheat a oven to 210 degrees. Place a parchment paper on a baking sheet. Put the all of mushroom on it, and cook them in the preheated oven for 15 minutes.
Put the olive oil and garlic in a pan. Heat up on high heat.
When the bubbles come out from the garlic, reduce the heat to low, and fry the garlic until light brown.
Remove the garlic, and sauté the bacon on medium-low heat until the are crispy. Remove the bacon to a plate.
Turn off the heat, and let the oil cool for 3-5 minutes. Start to boil the spaghettini one minute shorter than a package instruction. TIPS: Not boil the spaghettini, cook on small medium heat.
Put your hands above the frying pan, and make sure that it is not too hot. Add the chili pepper. Transfer the spicy taste to the oil for 2 minutes. Remove the chili pepper.
During the boiling, divide three tablespoon of the pasta water in three, and add it to the sauce.
Shake the frying pan back and forth, and mix it well until the sauce until the sauce thickens. Mix the sauce can emulsify. If the sauce is bland, add the salt to taste.
Add the drained spaghetti to the sauce, and mix them with a tong. TIPS: Drain the spaghetti well. If you don't drain well, the water is added, and the sauce will be separated.
Add all of the mushrooms, and the butter. Then mix them quickly.
Dish up the spaghettini. Add coarsely ground black pepper. Finally sprinkle the Italian parsley.
Ingredients
Directions
Cut the garlic in half, and remove the skin of it. Get rid of the sprouts.
Cut the garlic into 5mm slices.
Cut the chili pepper in half diagonally, and remove the seeds.
Cut the bacon into 5mm sticks.
Cut the eling mushroom. Remove the firm part from the edge of it thinly. Tear it into small pieces with your hands.
Cut off the stem of shiitake mushroom, and remove the edge of it that is dirty. If you cut the stem in half, you can use it for the dish.
Quarter the shiitake mushroom with your hands.
Cut the shimeji mushroom. Remove the firm part from the edge of it. Divide the shimeji mushroom into small bunches. Then rob it lightly. It can help to bring out the flavor of it.
Cut the maitake mushroom. Cut the firm part of from the edge of it. Then tear it into small bunches.
Reheat a oven to 210 degrees. Place a parchment paper on a baking sheet. Put the all of mushroom on it, and cook them in the preheated oven for 15 minutes.
Put the olive oil and garlic in a pan. Heat up on high heat.
When the bubbles come out from the garlic, reduce the heat to low, and fry the garlic until light brown.
Remove the garlic, and sauté the bacon on medium-low heat until the are crispy. Remove the bacon to a plate.
Turn off the heat, and let the oil cool for 3-5 minutes. Start to boil the spaghettini one minute shorter than a package instruction. TIPS: Not boil the spaghettini, cook on small medium heat.
Put your hands above the frying pan, and make sure that it is not too hot. Add the chili pepper. Transfer the spicy taste to the oil for 2 minutes. Remove the chili pepper.
During the boiling, divide three tablespoon of the pasta water in three, and add it to the sauce.
Shake the frying pan back and forth, and mix it well until the sauce until the sauce thickens. Mix the sauce can emulsify. If the sauce is bland, add the salt to taste.
Add the drained spaghetti to the sauce, and mix them with a tong. TIPS: Drain the spaghetti well. If you don't drain well, the water is added, and the sauce will be separated.
Add all of the mushrooms, and the butter. Then mix them quickly.
Dish up the spaghettini. Add coarsely ground black pepper. Finally sprinkle the Italian parsley.
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