I found out about this dish when I was at my friend's place. His fiance had boiled up some spaghetti noodles, but there was nothing else that even resembled a sauce. Strangely enough, she pulled out some packets of seasonings and oils (like the kind you get with instant ramen noodles) and proceeded to dump them on the cooked noodles and just like that, the dish was done. Note: the correct name for this dish is "Aglio Olio Peperoncino". The Japanese call this Peperoncino Spaghetti even though the peppers (peperoncino) make up only a minute amount of the whole seasoning payload.It wasn't bad, I could definitly taste the garlic in there, but I felt that the flavors weren't strong enough. I guess that's what you can expect from a packet that's been sitting on the store shelf for a while. Anyhow, I decided it was time to make my own version, with fresh ingredients and a lot more flavor.
Ingredients: (1 serving)
4 cloves of garlic, minced
125 grams dry spaghetti pasta
3 Tbsp Extra Virgin Olive Oil
1/4 tsp Hot Chili flake
2 slices of bacon
1/2 onion, chopped
1 pinch finely chopped parsley (optional)
salt and pepper to taste
Bring a couple quarts of water to boil in a large pot. When its reached full boil, Add salt to boiling water until it becomes salty, then add your pasta. Meanwhile, cut up the bacon into bit sized pieces and fry in a skillet. In a separate pan, lightly fry the minced garlic and olive oil over low heat until golden brown. Season with two pinches of salt. Add chili flakes one minute before the garlic is done. Be careful not to overcook the garlic! If it becomes brown and bitter, its overcooked. When the bacon is done, drain them on a paper towel. Remove all the fat from the pan except for a tablespoon and saute the chopped onions until sweet and translucent. Season with salt & pepper. When the pasta is al' dente, drain and add it to the pan with the chopped onions. Toss with the bacon and fried garlic and oil and serve. Garnish with chopped parsley and ground pepper.
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