3484. MIZUNA and BACON PEPERONCINO

for 4 servings


16 oz. spaghetti
1 tablespoon salt
2 tablespoons olive oil
2 cloves garlic
5 pieces bacon
2 bunch mizuna
2 tablespoons soy sauce
red chili pepper as needed
cut seaweed as needed

Boil water and add salt, cook spaghetti until al dente. Slice garlic thin. Cut bacon in 1” portions and cut mizuna in 2” portions. Sautee sliced garlic and bacon with olive oil (1tbs.) in a pan. Add mizuna and cook briefly. Put spaghetti into the pan and dress with red chili pepper and olive oil (1 tablespoon). Top with sliced seaweed and enjoy slightly hot flavor.


bacon recipe source: Mitsuwa Marketplace