How to Cook Appetizing Bacon & Cabbage Ario Orio (non-spicy) delicious & tasty!

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You need to prepare Pasta.
Use Cabbage.
You need to prepare Bacon.
You need Garlic.
Provide Olive Oil.
Provide Pasta cooking water.
You need Salt & Pepper (2/3 tsp Salt + 1/3 tsp Pepper).
Provide Soy sauce.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or two when you start cooking and once more at the very end. Your palate are going to be the final guide here, so taste often.

Bring 2L water to a boil and add 20 grams salt. (Not included the ingredients). Cook pasta according to the instructions on the package. Drain, but reserve 100 ml of the cooking water for later use..
Chop the cabbage to bite-sized pieces. (I recommend to separate the core and leaves.) Cut the bacon into 1-2cm cubes. Slice the Garlic..
Heat Olive oil. Add the Garlic and Bacon and stir-fry until fragrant. Add the cabbage core and stir-fry for 1 minute. Add the cabbage leaves and stir-fry until cabbage become soft (a few minutes)..
Add the reserved pasta cooking water and simmer for 1 minute. Then add the boiled pasta, salt & pepper, and soy sauce. Stir all the ingredients until it’s completely blended..
If you like spicy food, add 1 piece of dried red chill at Step 3..

Bacon cooked in the oven definitely gets crispy, but I also find that it retains a bit of chewiness near the middle, especially when cooking thick-cut bacon. Define bacon. bacon synonyms, bacon pronunciation, bacon translation, English dictionary definition of bacon. n. The salted and smoked meat from the back and sides of a pig. bacon. n. Delicious strips of juicy, pork heaven. Served often at breakfast with eggs, but perfectly good served alone and at Joe: "There are only two kinds of people in this world, those who love bacon." From Middle English bacon ("meat from the back and sides of a pig"), from Anglo-Norman bacon, bacun ("ham, flitch, strip of lard"), from Old Low Frankish *bakō ("ham, flitch"), from Proto-Germanic *bakô, *bakkô ("back"), from Proto-Indo-European *bʰeg- ("back, buttocks; to vault, arch").

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