Japanese Style Spaghetti aglio e olio with mizuna
Japanese-style Spaghetti aglio e olio with bacon and fresh mizuna for a delicious and vibrant dish. Perfect for intermediates in 40 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ayana-gohan.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Stove
- Pot
- Colander
- Tongs
- Plate
- Mixing bowl
- Measuring cup
- Spoon
- Skillet
- Fork
Ingredients
- 180 g spaghettini (1.6mm)
- 3000 g water (for boiling spaghetti)
- 36 g sea salt (1.2% of water for boiling spaghetti)
- 50 g bacon
- 3 tbsp pasta water
- 10 g butter
- 40 g mizuna (or lettuce)
- 4 tbsp olive oil
- 25 g garlic
- 2 chili pepper
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