Aglio e Olio (with Smoked Bacon) Serve this along with some toasted cheese garlic bread and a refreshing salad for a fulfilling meal. Aglio e Olio is a humble Napoli dish consisting of pasta, olive oil, cheese and dried red chili flakes, glistening with reserved pasta water. If you haven't added pasta water to your kitchen.

Ingredients of Aglio e Olio (with Smoked Bacon)

  1. Prepare of High Quality Rapeseed Oil.
  2. Prepare 8 of Large Garlic Cloves.
  3. You need Teaspoon of Chilli Flakes.
  4. You need of Linguine.
  5. Prepare of Parsley.
  6. Prepare of Salt and Pepper.
  7. It's 2 of Rashes of Smoked Bacon.

Aglio e Olio (with Smoked Bacon) step by step

  1. In a large saucepan cover base with rapeseed oil and put on a medium high heat till it shimmers. Whilst waiting finely chop the garlic cloves before adding to the oil until softened and brown around the edges. Take off the heat and add chilli flakes..
  2. Boil linguine in salted water until just under aldente. Save at least one cup of pasta water for sauce. Finely slice the smoked bacon into small squares, before cooking off in a separate pan..
  3. Add the bacon and pasta to the oil, garlic and chilli flakes and allow the flavours to get to know each other. Add small amounts of the pasta water to help create a sauce to cover the pasta..
  4. Season with salt and pepper to taste until the pasta is cooked. Plate up, sprinkle over some parsley and serve immediately. This is best eaten straight away!.

Apart from the basic spaghetti aglia e olio , I've cooked a variation with sun-dried tomatoes and, more recently, with mussels on the half shell. You want to use bacon with a high-fat content, so avoid turkey bacon or the trimmed 'bacon eyes'. The standard back bacon that you can buy at the grocery store is great for this. Or pick something a little gourmet from the butchers, an applewood smoked bacon or brown sugar and chili bacon would add something amazing to this bacon pasta! Recipe by: Chef John "No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method.

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