Cookware:

Crystal bowl, frying pan, colander, pot of boiling water

Ingredients:

15 mushrooms

1 tbsp minced garlic

2 stalks of cilantro

3 slices of bacon

1 red chili pepper

Moderate olive oil

1 handful of pasta

Preparation:

1Fry bacon

Place bacon in a pan and fry over low heat until crispy.

2Cook the pasta

Cook the pasta in a pot of boiling water for about 8 minutes and add a good amount of olive oil and 3 tsp of salt to flavor the pasta.

Tip: Judge the pasta by the basic criteria: whether the core is cooked softly and the pasta is flavorful.

3Dice the mushrooms

Dice the mushrooms and set aside.

Tip: To pick mushrooms: squeeze the root of the mushroom, firm and no liquid oozing out means it has not been bleached.

How to clean mushrooms: just rinse with water. Mushrooms should not be soaked in water for a long time to avoid loss of flavor.

4Saute garlic

Add some olive oil to the pan and saute the garlic.

5Sauté the mushrooms

Place the mushrooms in the pan and dry sauté until browned, then add a slice of bacon and sauté until browned, then add the minced garlic and sauté well.

Tips: Mushrooms do not add oil to dry stir-fry, the flavor is easy to stir out.

6 add noodle soup

In the pot add the right amount of noodle soup simmering.

7Add pasta

Add the cooked pasta to the pot and toss to coat.

8Seasoning

Season the pan with salt to taste, add the red pepper and chopped cilantro, and sauté until reduced.

9Serve

Serve the sautéed garlic mushroom pasta, tear the remaining bacon into small pieces and sprinkle it over the pasta, then add some black pepper and olive oil.