I understand the pleasure of cooking by watching my mom. How happy she was (and she still is), when we enjoy whatever she cooks for us. She would be sad it when food is left on our plates or we complained how not yummy or too spicy the food were. But regardless of the complain and all, she never allowed us to eat anything else but what’s on the table.
We tried to do the same of not letting the kids get into our mind and letting them eat nothing else beside what we have on the table. Getting creative is part of the strategy to get them eating when they are fussy or their mind is occupied with playtime. But sometimes create mind becomes stuck, or we just simple have limited time or no energy to cook anything fancy or complicated. Having simple and quick recipes are always handy when this happens. One of them is being inspired by this Naples based food known as spaghetti aglio e olio (aglio = garlic, olio = oil) is one of them.
Here is the recipe, hope it could inspire you and become your favourite recipe too.
250 gram spaghetti, cooked al-dente
2 garlic cloves, minced finely
1 cup of button mushroom, sliced
2-3 slices of bacon, diced
1/3 cup of shredded carrot
Parsley, finely chopped
1/4 cup of parmesan
Salt and pepper to taste
Heat up oil in frying pan, add garlic, fry until aromatic and cook. Add bacon, stir until cook. Add mushroom and carrot. Stir for a few minutes until the vegetables are cooked. Add your cooked pasta, salt and pepper. Taste check. Add parmesan and topped with parsley.
Note:You may omit bacon, if you want to make it a vegetarian dish.