『Ase to Sekken』 Peperoncino Pasta
[ ]This recipe comes from Kintetsu Yamada (山田金鉄) in the afterword of Ase to Sekken Vol. 2 (a romance manga I've been reading recently.) Yamada's name for this recipe is "Normal Soup Peperoncino" (普通のスープペペロンチーノ), but I'm honestly not sure how much of a "soup" it's really supposed to be. To me, the recipe reads more like an emulsified peperoncino sauce, so that's how I choose to prepare it.
the recipe
Ingredients
Equipment
- 1 wide pan
- 1 medium pot
Food
- 100g pasta
- 1 clove garlic
- 1 strip of bacon
- 2 tbsp of olive oil (or enough to form a thin layer in your pan)
- togarashi (to taste)
- soy sauce (to taste)
- green onion
Instructions
Prep work
- Start boiling enough water to cook your pasta in a pot.
- Finely chop your garlic and green onion.
- Thinly chop your bacon. It doesn't need to be razor thin slivers, but you want it thin enough that it can fully cook in a few minutes in the pan.
Cooking
- Add your pasta to the boiling pot. Cook for 2 minutes less than the al dente time.
- In your pan, warm the garlic in the olive on low heat until fragrant.
- When the garlic becomes fragrant, add your bacon to the pan.
- Once the bacon is cooked, add the togarashi to the oil, garlic, and bacon mixture.
- Add a ladle full (or two) of the starchy pasta water to your bacon pan and stir to emulsify with the oils.
- Mix in the boiled pasta and soy sauce to the pan and cook for another minute or so. Coat all of the noodles with the sauce mixture.
- Kill the heat and mix in the green onion.
- Garnish with additional green onion after plating if desired.
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Ase to Sekken's is also named Sweat and Soap in English. I decided to use the Japanese name above because I thought "Sweat and Soap" would clash with my intent to make this recipe sound tasty. This recipe does not taste like either sweat or soap, I promise. ↩