Serves 2
Directions
- 1Put the pan on medium heat.
- 2For 200g of pasta, add 80ml of extra virgin olive oil.
- 3Add 2 cloves of garlic and cover with a lid so the scent of garlic stays inside.
- 4When the garlic is browned, turn off the heat, add the chili, and cover again to let the chili release its flavor without burning.
- 5Cook 200g of spaghettini.
- 6Replace the pan with the garlic and chili over medium heat.
- 7Add the cooked pasta and a little cooking water to the pan.
- 8Stir well, adding more cooking water if needed, to emulsify the water and oil and create a cream.
- 9Continue to cook at medium temperature until the cream forms.
- 10Plate the spaghetti.
Ingredients
- 200 g spaghettini
- 80 ml oil extra virgin
- 2 cloves garlic
- a piacere chili pepper
Equipment
pan
Tips
- Do not use very fine spaghetti, better to use spaghetti n.5 / n.7.
- Ensure the pan temperature is correct; oil should warm gently and garlic should only become fragrant, not boil or burn.
- Always use cooking water to emulsify the oil and starch, creating a creamy sauce.
- Emulsify the pasta at medium temperature to create the cream.
- Put a lid on the pan when browning garlic to keep the scent inside.
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