Enjoy delicious spaghetti’s, it requires attention and you all will surely gobble down every bite!!


1 tablespoon blend oil

1/4 cup diced guanciale

1 cup bay scallops salt

1/2 pound spaghetti, recipe follows

1 shallot, minced 2 to 3 cloves garlic, minced

Red pepper flakes, to taste

2 tablespoons flat-leaf parsley, thinly sliced Extra-virgin olive oil, to taste

1 teaspoon butter


Bring a large pot of water to a boil over medium heat. Put a large sauté pan over medium-high heat.

Add the oil and guanciale, and cook until rendered and crispy, about 2 to 3 minutes.

Season scallops with a little salt and add the scallops to the pan.

Cook until slightly golden, about 1 minute, giving them a quick flip.

Heavily salt the boiling water so it tastes like the ocean, and then drop in the pasta, and cook for about 1 minute.

Add the shallots, garlic and red pepper flakes and give the pan a shake.

Transfer the cooked pasta directly to the saute pan with the scallops, reserving the pasta water.

Add about 1/2 cup pasta water to the pan to create a sauce consistency, and reduce heat.

Stir in the parsley and drizzle in some extra-virgin olive oil, then swirl in the butter.

Taste and add salt, if necessary.

Transfer the pasta to a serving dish, give the pasta another drizzle of extra-virgin olive oil and serve immediately.

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