RECIPES

Ingredients

  1. 4 slices bacon, sliced
  2. 1 1/2 cups (75g) breadcrumbs
  3. 45ml Double Pagoda Garlic Oil
  4. 45 ml Double Pagoda Chili Oil
  5. 4 cloves garlic, minced
  6. 1/2 teaspoon chili flakes (optional)
  7. 250g spaghetti
  8. Salt, to taste
  9. Black pepper, coarsely ground
  10. Parmesan, grated
  11. Italian flat-leaf parsley, chopped

Method

  1. In a skillet, fry the bacon in a little olive oil until crispy. Transfer the bacon onto kitchen towels and set aside.
  2. In the same oil, toast breadcrumbs for about 3 minutes on medium heat until the breadcrumbs turn golden brown. Set this aside.
  3. In a clean skillet, add garlic oil and chili oil.
  4. On very low heat, cook the garlic.Add chili flakes, if using.
  5. Pour about 3 tablespoons of the oil into the breadcrumbs. Add the bacon to the breadcrumbs. Mix to combine
  6. In a pot, cook the spaghetti according to the manufacturer’s instructions.
  7. Transfer the cooked spaghetti into the remaining garlic and oil. Using a pair of tongs, mix to coat all the spaghetti with the oil and garlic. Add a little pasta water until you get the consistency you like.
  8. Add three-quarters of the bacon/breadcrumbs and toss to combine. Season with salt (if necessary) and coarsely ground black pepper.
  9. Serve immediately, garnished with the remaining bacon/breadcrumbs, plenty of freshly grated Parmesan and chopped Italian flat-leaf parsley.

DID YOU KNOW

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish, coming from Napoli, as it is a variant of the original one: Spaghetti alle vongole.

The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.[1]

Many New York Italian-Americans refer to the dish as "alla-ul" due to the influence of Southern Italian pronunciation in the area