SPAGHETTI NAPOLITAN
It's a Japanese take on a pasta dish, season with a lot of ketchup.
Equipment
- pot, frying pan,
Ingredients
- 160 g spaghetti
- 50 g bacon
- ½ onion
- 2 green bell pepper
- 4 mushrooms
- ⅓ tsp salt
- ⅕ tsp black pepper
- 5 tbsp Ketchup
- 2 tbsp olive oil
- 2 large eggs
- Parmigiano-Reggiano cheese
Instructions
- Let's Start boiling spaghetti.For spaghetti Napolitan choose a thick spaghetti. You should follow the cooking time according to the package instruction.For this dish, a little bit of overcooked spaghetti will make a good result.My spaghetti package says the cooking time is seven minutes, but I cook it for eight minutes.
- Slice onions thinly.Slice green bell pepper into thin strips crosswise.Wipe off the dirt from the mushroom and slice it into thin slices.
- Beat two eggs with a pinch of salt. We are using this later.
- When the spaghetti is coked, save a cup of pasta water aside and drain.Toss in a tablespoon of olive oil to prevent sticking each other.
- Heat a pan on medium-high, and cook your bacon until it gets browning and the fat comes out.
- Add in sliced onion and cook one minute until it starts softening.Add the mushrooms and green bell pepper.
- Season with a chicken soup powder if you have it, and salt and pepper.
- Make a space in the center and add in the ketchup.Cook it up to make it even more flavorful for a while.
- Add in cooked spaghetti and mix well until evenly season.Sprinkle saved pasta water to thin it out as needed.Give it the taste and if your ketchup tastes sour, add a little bit of sugar to make it mild.
- Heat your cast-iron skillet on high, add olive oil, pour in the beaten egg, and make a thin omelet.
- Turn off the heat while it is not cooked yet and topped with the spaghetti right on top.