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Spring Pasta (aglio, Olio E Peperoncino) With Nanohana Greens Recipe

Spring Pasta (Aglio, Olio e Peperoncino) with Nanohana Greens Recipe
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Serving : 2
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Prepare the ingredients before making Spring Pasta (Aglio, Olio e Peperoncino) with Nanohana Greens in your home. Then, follow these steps below to serve Spring Pasta (Aglio, Olio e Peperoncino) with Nanohana Greens for your family or friends.

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

  • 2 handfuls Nanohana
  • 3 to 4 rashers Bacon
  • 2 Eggs
  • 200 grams Pasta
  • 2 clove or more if you like Garlic
  • 1 Red chilies
  • 1 Extra virgin olive oil
  • 1 optional Krazy Salt, salt, or shio-koji

How to Make Spring Pasta (Aglio, Olio e Peperoncino) with Nanohana Greens

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Spring Pasta (Aglio, Olio e Peperoncino) with Nanohana Greens in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Add olive oil and garlic to the same pan and heat. Add the chopped red chillies and sliced bacon and fry further.
  • Step 4
  • After the garlic is aromatic and the bacon is cooked through, season with Krazy Salt and black pepper. Toss well.
  • Step 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).
  • Step 6
  • Transfer to a serving plate and scatter with the scrambled eggs. Serve.
  • Step 7
  • Instead of Krazy Salt, use normal salt or shio-koji. Add powdered consomme if you like for more flavor.
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