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.
Prepare all the ingredients.
Cut the mizuna into 3-4cm pieces.
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.
Cut the chili pepper in half diagonally, and remove the seeds.
Cut the bacon into 5mm sticks.
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. You can use them for a topping at the end if you like.
Sauté the bacon on medium-low heat until the are crisp.
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.
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.
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.
Finally, you can see the thick sauce like this picture. Mixing the sauce and pasta water can emulsify.
During cooking the pasta, heat a plate. The plate will be hot, so be careful to get burned.
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 the butter, and mix quickly.
Add the mizuna at the end, and mix lightly to keep the texture of it.
Dish up the spaghettini.
Serving Size 2
Servings 0