Spring Pasta (Aglio, Olio e Peperoncino) with Nanohana Greens

Spring Pasta (Aglio, Olio e Peperoncino) with Nanohana Greens

This is a tri-colour spring pasta with broccolini. The yellow of the eggs looks like flowers! Enjoy the spring season at your table.

Ingredients: 2 servings

2 handfuls
3 to 4 rashers
200 g
2 cloves or more if you like
Red chilies
as needed
Extra virgin olive oil
as needed
Krazy Salt, salt, or shio-koji


1. Add plenty of salt to boiling water and cook the pasta. Cook the broccolini in boiling water and squeeze the excess water. Cut into bite sizes.
2. Beat the eggs and add the Krazy Salt. Heat olive oil in a pan and make scrambled eggs. Transfer on a plate and set aside.
3. Add olive oil and garlic to the same pan and heat. Add the chopped red chillies and sliced bacon and fry further.
4. After the garlic is aromatic and the bacon is cooked through, season with Krazy Salt and black pepper. Toss well.
5. Add the cooked pasta and a little cooking liquid to the pan and turn off the heat. Drizzle over with olive oil. (Check the taste and if you think it is too thin, adjust the seasoning).
6. Transfer to a serving plate and scatter with the scrambled eggs. Serve.
7. Instead of Krazy Salt, use normal salt or shio-koji. Add powdered consomme if you like for more flavor.

Story Behind this Recipe

I wanted to have a pasta dish with broccolini. To recreate the yellow blossoms, I added scrambled eggs.
It looks colourful and you can enjoy the taste of spring.