Yen Can Cook: Aglio Olio
Aglio Olio, a traditional Italian pasta dish, coming from Napoli. The dish is made by lightly sauteeing minced or pressed garlic (aglio) in olive oil (olio), sometimes with the addition of dried red chili flakes, and tossing with spaghetti.
My version here is jazzed up with two my favourite ingredients of button mushroom and bacon!! *scream*
12 lb Spaghetti
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
2 – 3 dried chilies
Bacon, cut into small pieces
Button mushroom, sliced
1 teaspoon chicken stock granules
Step 1: Bring a pot of water to boil add in salt. Cook the spaghetti according to the package instructions. Drain and set aside. Save 3 tablespoons of the pasta water.
Step 2: Fried the bacon pieces until golden brown.
Step 3: Heat a skillet on medium heat, add the olive oil and arlic slices then cook until slices are lightly golden.
Step 4: Add in sliced mushrooms and dried chilies, whisk in pasta water and simmer 2 minutes. Add pasta and chicken stock granules, cook until liquid is reduced, then add in fried bacon bit, and stir to combine.
Step 5: Remove from heat and serve.
Optional: Add parsley and grated Parmesan cheese before serving.