Savory Bacon & Zesty Pickles Aglio e Olio
Savory Bacon & Zesty Pickles Aglio e Olio
Aglio e Olio with a Twist: Featuring Bacon and Delicious Pickled Vegetables
I decided to make a spaghetti dish using pickled vegetables that have been sitting in my fridge for over a year! While the photo mainly shows pickled perilla leaves, pickled mustard greens and wild garlic leaves also added wonderful flavor.^-^ Both my parents and my husband, who usually dislikes spaghetti, enjoyed it immensely.^-^ My husband commented that the pickled wild garlic leaves tasted like a Western dish, while the perilla leaves felt more Korean. This recipe offers a unique fusion experience.
Main Ingredients- Spaghetti pasta: 250g
- Sliced garlic: 2 handfuls (about 10-15 cloves)
- Bacon: 5 strips
- Pickled vegetables: 1 handful (e.g., perilla leaves, mustard greens, wild garlic leaves)
- Cheongyang chili pepper: 1 (or up to 5 for more heat)
Seasoning & Flavor- Coarse salt: 1/2 tsp (for boiling pasta)
- Olive oil: 6 Tbsp
- Dried basil: A pinch (to taste)
- Black pepper: A pinch (to taste)
- Grated Parmesan cheese: 2 Tbsp
- Dried parsley: A pinch (for garnish)
- Coarse salt: 1/2 tsp (for boiling pasta)
- Olive oil: 6 Tbsp
- Dried basil: A pinch (to taste)
- Black pepper: A pinch (to taste)
- Grated Parmesan cheese: 2 Tbsp
- Dried parsley: A pinch (for garnish)
Cooking Instructions
Step 1
First, bring 1.5 liters of water to a rolling boil in a large pot. Add 1/2 teaspoon of coarse salt to the boiling water. Salting the water beforehand ensures the pasta is seasoned from within, making it more flavorful.
Step 2
While the water is heating up, prepare your ingredients. Thinly slice the garlic. Rinse the pickled vegetables briefly under running water, squeeze out any excess liquid, and chop them into bite-sized pieces. Cut the bacon into 4 pieces, each about 2-3 cm long. Mince the Cheongyang chili pepper or slice it thinly. (Add more chili if you prefer it spicier!)
Step 3
Once the water is boiling vigorously, add the spaghetti pasta. Cook according to package directions, but aim for about 10 minutes, or 1-2 minutes less than al dente. (250g of pasta typically serves 2-3 people, so adjust the amount as needed!) As soon as you add the pasta, start preparing the sauce. Heat a wok or large skillet over medium heat. Add 6 tablespoons of olive oil. Once the oil is warm, add the sliced garlic and sauté gently over low heat, infusing the oil with garlic aroma. Be careful not to burn the garlic; it should turn a light golden color.
Step 4
When the garlic is fragrant, add the cut bacon to the pan and cook until it becomes lightly browned and crispy. Then, add the chopped pickled vegetables and stir-fry for another 1-2 minutes, allowing the flavors to meld together. This step helps the savory notes from the pickles infuse into the oil.
Step 5
Now, it’s time to add the seasonings that will enhance the pasta’s flavor. Sprinkle in a pinch of dried basil and black pepper. Stir in 2 tablespoons of grated Parmesan cheese. Then, add about 8 ladlefuls of the starchy pasta cooking water (pasta water). This ‘pasta water’ is crucial for creating a smooth, emulsified sauce that coats the noodles beautifully.
Step 6
Drain the cooked pasta, reserving some pasta water, and add it directly to the pan with the sauce. Add the chopped Cheongyang chili pepper. Toss everything together quickly to ensure the pasta is evenly coated with the sauce. Continue to cook for about 1 minute, allowing the pasta to absorb the flavors. Serve the Aglio e Olio immediately in bowls, garnished with a sprinkle of dried parsley for a lovely finish. We enjoyed it straight from the wok for a casual meal! ^-^;
