Spring Pasta (Aglio, Olio e Peperoncino) with Nanohana Greens To recreate the yellow blossoms, I added scrambled eggs. It looks colourful and you can enjoy the taste of spring. After the pasta is cooked, toss with olive oil.

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

  1. Prepare 2 of handfuls Nanohana.
  2. You need 3 of to 4 rashers Bacon.
  3. It's 2 of Eggs.
  4. You need 200 grams of Pasta.
  5. You need 2 clove of or more if you like Garlic.
  6. It's 1 of Red chilies.
  7. You need 1 of Extra virgin olive oil.
  8. It's 1 of optional Krazy Salt, salt, or shio-koji.

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

  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..

It is one of the best known Italian recipes. You heat the oil in a pan, add garlic and chili, let it fry and then add the spaghetti al dente. Add a GENEROUS amount of salt to pot. Stir the spaghetti into the boiling water. Cook the pasta according to package instructions.

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