Mark and Aldo make... Mustache Spaghetti!

Hey, it's 2pm on Saturday and you haven't eaten anything since breakfast! You want a tasty treat but you don't wait too long to eat it. There's only three pieces of bread in the cupboard, so sandwiches are out. There's a pineapple named Levon on the counter, but it's too early for pina coladas, so that basically leaves one option: mustache spaghetti. 

Mustache Spaghetti gets its name from the type of pasta we use: vermicelli. Here's Aldo illustrating how this works:

Mustache in Portuguese is 'bigode'.

Get your water boiling, and then start cutting the vegetables. For this recipe you want to find the most luminescent red pepper in the fridge, for sparkle. Check it out:

Along with the red pepper, onions and mushrooms are a good idea. For a boost, add some leftover pasta sauce from the fridge. Aldo and I are crazy about adding leafy greens to all our meals, no matter what. We had some sort of choy plant in the fridge, so that's what we used. Make sure you rub it on your head first.

Dice up that floppy tree and throw it in the frying pan with the other vegetables. This is the element of unpredictability that's going to make you excited to eat.

But you have to flavor this up a bit, so Aldo and I decided to go for some coriander. We chose coriander from a smell test in the spice cupboard. Coriander smells good. Now you're almost done! The last step is the garnish. We chose carrot because it was in the fridge. Here's Aldo making our food beautiful:

Now you're ready to eat! This looks crazy good!

You always need a friend to try your food, so we invited Rolaids down to savor our labors.

He loves it! It's his favorite food ever, and that makes us the best cooks in the world.

Good luck making Mustache Spaghetti in your own kitchen. You're going to be so happy.


Prep time: 30 minutes
Eating time: 20 minutes
Clean up: a few minutes