Aglio Olio Linguine with Roasted Bell Pepper, Bacon and Portobello Mushroom

Aglio Olio Linguine with Bell Pepper, Bacon, Portobello Mushrooms

Ingredients (Serve 2 pax)

1. Linguine
2. 2 Big Portobello Mushrooms cut into thin slices
3. 1 Yellow Pepper
4. 1 Red Pepper
5. 5 Strips of Streaky Bacon
6. 200 ml of White Wine
7. 50 ml of Olive Oil
8. 4 tablespoon of Chopped Yellow Onions
9. 2 tablespoon of Slices Garlic (approx 6 cloves)
10. 1 teaspoon of dried Parsley (eg. Brand Masterfood)
11. 1 teaspoon of Salt

Preparations

1. Cut Red and Yellow Pepper into 2, Remove the seeds
2. Put Bell Pepper into preheat oven, 200 degree celius, approx 15 minutes
3. Peel off Bell Pepper skin once Bell Pepper is roasted
4. Cut Bell Pepper into thin slices.
5. Put Pasta into boiling water (follow the pasta package instruction)
6. Once cooked, drain and rinse with cold water to stop heating process
7. Leave pasta aside.
8. Fry Bacon on hot pan for approx 30 seconds on each side
9. Once done, cut it into small slices and leave it aside.

Steps

1. Add Olive Oil into hot pan
2. Once hot, add Garlic and stir-fry until fragrant, before it turns brown
3. Add Onion and stir-fry until it become translucent
4. Add Mushroom and stir-fry for approx 2 minutes
5. Add Bell Pepper and stir-fry for approx 2 minutes
6. Add Bacon and stir-fry for approx 2 minutes
7. Add White Wine and stir-fry for approx 2 minutes
8. Add Salt slowly, try if taste is right
9. Simmer until Mushroom is soften
10. Add Pasta and stir to mix well
11. Add Parsley and stir to mix well
12. Cover and simmer until sauce is 90% dry

Tips and Comments:

• Garlic is an important factor in Aglio Olio Pasta, hence, it is important that the right amount of garlic is added.
• Adding Onion increase the taste to this dish as I have to say that it is not easy to master a plate of tasty Aglio Olio.
• I prefer Linguine than Spaghetti for Aglio Olio but this is a personal preference!

Serve while Hot!