Ingredients for 2 portions of Spaghetti Aglio e Olio: 250 gr. spaghetti, 1/4 cup extra virgin olive oil, 1/4 cup beef au jus, chopped parsley, basil and fresh thyme, 1 pinch chili flakes, 1 tbsp. minced garlic, 1 tsp. butter, salt, Parmesan cheese, chopped bacon and sliced sundried tomato – optional, salt and fresly ground black pepper to taste.

Recipe: Heat the olive oil and butter in a medium frying pan over medium-high temperature. Add the garlic and cook until golden brown. Be careful to not brown the garlic too much, as the pasta will have unpleasant smell. Pour gently the beef au jus and reduce for 1 minute. Add the boiled and strained spaghetti to the pan and toss with the chili flakes and chopped fresh herbs. Season to taste. Serve with grated Parmesan cheese. If using bacon and sundried tomato, add them in the beginning with the garlic.

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