How to Prepare Homemade Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spaghetti aglio e olio peperoncino with cucumber and celery. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook spaghetti aglio e olio peperoncino with cucumber and celery using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:

1. Make ready 200 grams Spaghetti
2. Make ready 4 slice Bacon
3. Take 1 Cucumber
4. Prepare 1 whole Celery leaves
5. Take 3 clove Garlic (finely chopped)
6. Prepare 1/2 tsp Red chili peppers (sliced)
7. Get 1 Salt
8. Make ready 1 dash Pepper
9. Take 100 ml Pasta water
10. Get 2 tbsp Olive oil
11. Prepare 5 pieces Dried tomatoes

Instructions to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:

1. Cut the cucumber into slightly thick sticks. Coarsely chop the leaves and thin stems of the celery.
2. Start boiling the spaghetti in a generous amount of boiling water with salt (not listed).
3. Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat. Sauté them slowly until golden brown without scorching.
4. Add the bacon and slowly sauté it until the fat comes out. It is easily burnt, so be careful not to!
5. Add the pasta water. Since not much oil is used, it doesn't emulsify easily, but if the fat comes out from the bacon, it should emulsify.
6. Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce. You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this.
7. Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta. The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook.
8. These are homemade dried tomatoes that were stored in the refrigerator (freezer). - - https://cookpad.com/us/recipes/147072-too-delicious-to-be-true-dried-tomatoes
9. To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired.

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