Ingredients for 4 Servings

Spaghetti (dried) (スパゲッティ (乾) / Supaget-ti (kan)) 400g
Water (水 / Mizu) As needed
Salt (塩/ Shio) Equal to 1% of the
volume of water
Garlic (にんにく / Ninniku) 4 cloves
Olive oil (オリーブオイル / Orīhbu oiru) 4tbsp
Slab bacon (ベーコンブロック / Behkon burokku) 100g
Pea sprouts (豆苗 / Tōmyō) 2 packs
Yuzu koshō (柚子こしょう / Yuzu koshō) 2tsp
Soy sauce (醤油 / Shōyu) 1tsp

<How to Make>
1. Cook the spaghetti by boiling as instructed on the package, in salted water. When the spaghetti is done, save 100ml of the water before draining the rest off.
2. Crush the garlic cloves with a spatula or something similar and remove the cores. Cut the roots off of the pea sprouts and then cut the sprouts in half.
3. Add the olive oil and garlic to a frying pan and put the pan on low heat. Cook the garlic slowly until it is slightly browned, then add the bacon and pea sprouts and continue cooking until the bacon is fully cooked and the sprouts soften.
4. Add the spaghetti to the frying pan and turn the heat up to high. Add the 100ml of water you saved from cooking the spaghetti, plus the yuzu koshō and the soy sauce, and mix well. Serve.

chef machiko tateno
Recipe Developed by: Machiko Tateno
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