ED: Molto delizioso! That directly translate as “very delicious” in Italian! Say it out loudly with ridiculously exaggerated hand gestures as though worshiping the Gods and you’ll pass off as a true Italiano. But of course if you ever do that in a local Italian restaurant you’ll prolly receive bulging eyed stares from aunties.
Usually, I would judge an Italian restaurant based on their Pizzas and their Alio Olio. Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil & Chili Peppers) is a traditional Italian pasta dish that can be made cheaply without seasonal or expensive ingredients. However, i had some caviar left in the fridge and decided to pimp up my Aglio Olio using caviar instead of parmesan cheese (;
- 1/4 pack Spaghetti/Linguine/Capellini (your favourite choice)
- 3tbs Extra Virgin Olive Oil (get the BEST you can find)
- 300g Streaky Bacon or more (sliced 1cm thick)
- 2 tbs Garlic (chopped)
- 2 Bird Eye Chili/Chili Padi (sliced)
- A hand full of Parsley (chopped)
- 8 Cherry Tomatoes (halved)
- 40 ml White Wine
- 1 tbs Unsalted Butter
- Pinch Of Salt & Black Pepper
- 2 tbs Caviar
- Boil pasta in boiling salted water for about 7 minutes or until Al Dente*. (you can cook the pasta before hand while cutting your ingredients and spread it on a tray with olive oil to cool after straining it*.)
- Turn gas to medium and heat a pan with 1 tbs extra virgin olive oil and fry bacon till golden brown. Lower gas to low and add garlic, chili and half the parsley and saute till fragrant and garlic starts to brown ever so slightly, turn gas to high heat and add cherry tomatoes and allow pan to heat up.
- Once garlic starts to gain a little colour, you don’t want to to become dark brown and burn so deglaze the pan with white wine and cook till alcohol smell has evaporated*. Add butter, salt and pepper and mix well. Taste the “sauce” at this point to ensure there’s enough seasoning to coat the pasta.
- Add pasta and toss quickly and add half the caviar and toss again.
- Serve on plate with a pair of tongs* and spoon a scoop of caviar on top and some around the plate and garnish with fresh parsley.
*Al Dente means cooked firm but not hard and has a “bite” to it which is how Italians love their pasta. If its soft and mushy with no bite means its over cooked and is horrible.
*Never wash your pasta. This removes the taste of the pasta and the starch coating which is important cause it helps the sauce coat the pasta.
*When deglazing the pan with wine, it is important to cook off the alcohol, other wise you will get this strong alcohol taste in your food. What you want is just the sweetness of the wine and not the alcohol.
*You may substitute or add ingredients like seafood, mushrooms, ham or sausages etc.