Butterbur and Bacon Garlic Olive Oil Pasta
A vibrant spring-inspired aglio e olio featuring aromatic garlic, savory bacon, and subtly bitter butterbur greens tossed with tender spaghetti.
Combining the rustic Italian tradition of garlic and olive oil pasta with distinctively fragrant Japanese butterbur greens creates an unexpected yet harmonious flavor profile. The subtle bitterness of the greens cuts through the savory bacon and rich olive oil, balanced by a touch of umami-rich kelp powder. It is a quick, seasonal dish that celebrates fresh spring ingredients.
Ingredients
- 300 g spaghetti
- 120 g butterbur greens
- 70 g bacon
- 3-4 cloves garlic
- to taste dried chili peppers
- 1 small spoon kelp powder
- to taste salt
- 1-2 tbsp pasta water
Instructions
- 1Sauté aromatics and bacon
Sauté minced garlic and dried chili peppers in a pan with oil until fragrant. Render the sliced bacon in another section of the pan without frying until too crispy.
Tip: Do not fry the bacon until it becomes overly crispy to maintain a tender texture. - 2Toss spaghetti with seasonings
Add cooked spaghetti, a small spoon of kelp powder, an appropriate amount of salt, and 1-2 tablespoons of pasta water into the pan. Toss and stir-fry everything evenly together.
Tip: Adding a splash of pasta water helps emulsify the sauce and coats the noodles evenly. - 3Add butterbur greens and finish
Add the chopped butterbur greens on top of the pasta mixture in the pan. As soon as the fresh aroma comes out, immediately turn off the heat.
Tip: Turn off the heat immediately once the aroma releases to keep the butterbur greens fresh and vibrant.
