When I was working in Singapore, the company I was with moved from a central town location to a business park in the West. Not all of us were happy with that as it severely limited our lunch options. A cafe opened up nearby and it quickly became a destination when we feel like splurging.
Very traditional Aglio Olio is just olive oil, garlic and chili flakes with spaghetti. I like some bacon and mushrooms with mine but it's equally simple.
Ingredients (for 2)
Spaghetti portion for 2, cooked till al dente, reserving some of the pasta cooking water
2-3 slices of bacon, fried in its own fat till crunchy, broken into large chunks
2-3 button mushrooms, sliced thinly
2 cloves of garlic, sliced thinly
1 teaspoon of chili flakes, vary according to taste
Olive oil, salt and pepper to taste
grated Parmesan cheese for sprinkling over
- Pre-cooked the pasta and bacon and set aside to cool.
- Heat up about 3 tablespoon of olive oil with the garlic slices in a frying pan over medium heat. When the garlic starts to brown a little, emitting a fragrance add in the chili flakes and stir fry for a few seconds. You may choke a little from the chili fumes so be a bit careful on that.
- Add in the button mushrooms, mix well for about 10 seconds and add the pasta. Add in some pasta cooking water to help move it along in the pan.
- Add in the bacon, then season with freshly ground black pepper and salt to taste.
- Serve warm with some fresh parsley and sprinkling of cheese.