Japanese-style Spaghetti aglio e olio. Using bacon for it is common in Japan, and also I add raw mizuna at the end. It's very fresh and delicious. You can use lettuce or boiled vegetable instead of it.
![spaghetti-aglio-e-olio-step-1](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-1-510x286.jpg)
Prepare all the ingredients.
![spaghetti-aglio-e-olio-step-2](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-2-510x286.jpg)
Cut the mizuna into 3-4cm pieces.
![spaghetti-aglio-e-olio-step-3](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-3-510x286.jpg)
Cut the garlic in half, and remove the skin of it. Remove the skin of the garlic, and get rid of the sprouts. Cut it into 5mm slices.
![spaghetti-aglio-e-olio-step-4](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-4-510x286.jpg)
Cut the chili pepper in half diagonally, and remove the seeds.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-5-510x286.jpg)
Cut the bacon into 5mm sticks.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-6-510x286.jpg)
Put the olive oil and garlic in a pan. Heat up on high heat.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-7-510x286.jpg)
When the bubbles come out from the garlic, reduce the heat to low, and fry the garlic until light brown.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-8-510x286.jpg)
Remove the garlic. You can use them for a topping at the end if you like.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-9-510x286.jpg)
Sauté the bacon on medium-low heat until the are crisp.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-10-510x286.jpg)
Turn off the heat, and let the oil cool for 3-5 minutes.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-11-510x286.jpg)
Start to boil the spaghettini one minute shorter than a package instruction.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-12.jpg-510x286.jpg)
Put your hands above the frying pan, and make sure that it is not too hot. Then add the chili pepper, and transfer the hot of it to the oil.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-13-510x286.jpg)
During the boiling, divide the pasta water in three to the sauce,Shake the frying pan back and forth until well-combined.. Repeat more 2 times.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-14-510x286.jpg)
Finally, you can see the thick sauce like this picture. Mixing the sauce and pasta water can emulsify.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-15-510x286.jpg)
During cooking the pasta, heat a plate. The plate will be hot, so be careful to get burned.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-16-510x286.jpg)
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.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-17-510x286.jpg)
Add the butter, and mix quickly.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-18-510x286.jpg)
Add the mizuna at the end, and mix lightly to keep the texture of it.
![spaghetti-aglio-e-olio](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-510x286.jpg)
Dish up the spaghettini.
Ingredients
Directions
![spaghetti-aglio-e-olio-step-1](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-1-510x286.jpg)
Prepare all the ingredients.
![spaghetti-aglio-e-olio-step-2](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-2-510x286.jpg)
Cut the mizuna into 3-4cm pieces.
![spaghetti-aglio-e-olio-step-3](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-3-510x286.jpg)
Cut the garlic in half, and remove the skin of it. Remove the skin of the garlic, and get rid of the sprouts. Cut it into 5mm slices.
![spaghetti-aglio-e-olio-step-4](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-4-510x286.jpg)
Cut the chili pepper in half diagonally, and remove the seeds.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-5-510x286.jpg)
Cut the bacon into 5mm sticks.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-6-510x286.jpg)
Put the olive oil and garlic in a pan. Heat up on high heat.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-7-510x286.jpg)
When the bubbles come out from the garlic, reduce the heat to low, and fry the garlic until light brown.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-8-510x286.jpg)
Remove the garlic. You can use them for a topping at the end if you like.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-9-510x286.jpg)
Sauté the bacon on medium-low heat until the are crisp.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-10-510x286.jpg)
Turn off the heat, and let the oil cool for 3-5 minutes.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-11-510x286.jpg)
Start to boil the spaghettini one minute shorter than a package instruction.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-12.jpg-510x286.jpg)
Put your hands above the frying pan, and make sure that it is not too hot. Then add the chili pepper, and transfer the hot of it to the oil.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-13-510x286.jpg)
During the boiling, divide the pasta water in three to the sauce,Shake the frying pan back and forth until well-combined.. Repeat more 2 times.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-14-510x286.jpg)
Finally, you can see the thick sauce like this picture. Mixing the sauce and pasta water can emulsify.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-15-510x286.jpg)
During cooking the pasta, heat a plate. The plate will be hot, so be careful to get burned.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-16-510x286.jpg)
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.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-17-510x286.jpg)
Add the butter, and mix quickly.
![](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-step-18-510x286.jpg)
Add the mizuna at the end, and mix lightly to keep the texture of it.
![spaghetti-aglio-e-olio](https://ayana-gohan.com/wp-content/uploads/spaghetti-aglio-e-olio-510x286.jpg)
Dish up the spaghettini.
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