Spaghetti Aglio, Olio e Peperoncino

• 100 grams Pasta
• 2 strips Bacon (1 cm thick cut)
• 1/2 pack Maitake mushroom (large enough to remove the roots)
• 3 tbsp Olive oil
• 2 clove Garlic (crushed, skin removed)
• 2 Red chiles (seeds removed)
• 1 dash Parsley (fresh or dried OK)
• 1 dash Salt

1. Start by cooking the pasta!
2. At the same time, heat olive oil in a pan, then cook the garlic at low heat until fragrant.
3. Add the maitake mushrooms to the pasta pan 4 minutes before it finishes cooking.
4. Add bacon and red chili to the pan.
5. Once the pasta has cooked, add about 50 ml of pasta water to the pan and drain the pasta.
6. Add the parsley and salt to the pan.
7. Mix well, combining the olive oil and the pasta water.
8. Mix quickly, until it becomes whitish like the picture above and emulsifies.
9. Add the pasta and toss in the sauce.
10. Transfer to your serving plate and...
11. It's all finished!
12. Garnish with parsley for the perfect look!
13. If you feel the taste is a bit lacking, adjust with salt.

pasta, bacon, pack maitake mushroom, olive oil, clove garlic, red chiles, parsley, salt

Taken from cookpad.com/us/recipes/156523-spaghetti-aglio-olio-e-peperoncino (may not work)