Aglio, Olio e Peperoncino with Bacon

Aglio, Olio e Peperoncino with Bacon

This is one of our standard lunch dishes. It's quick, easy, and delicious.

Ingredients: 1 serving

2 slices
Shimeji mushrooms
1 handful
2 smaller cloves
Red chili pepper
Kombu tea
1 teaspoon
to taste
Black pepper
to taste
Olive oil
3 tablespoons


1. Add 2 teaspoons of salt into plenty of boiling water, and start cooking the pasta. Remove the tougher base from the bottom of the shimeji mushrooms and bread apart into individual pieces. Cut the bacon into 1 cm strips.
2. Pour the olive oil into a pan, add the sliced garlic and red chili pepper, and turn on the heat to low.
3. When the garlic is fragrant, add bacon and shimeji mushrooms, and stir-fry. Pour in half a ladleful of pasta cooking water, and add the salted kelp powder.
4. When the sauce from Step 3 is done, turn off the heat. Add the freshly cooked pasta, and adjust the flavour with salt. Drizzle olive oil (not listed), and it's done!

Story Behind this Recipe

I had been trying to get the flavour that I had at a restaurant a long time ago, and I arrived at this recipe.