SPAGHETTI AGLIO, OLIO E PEPERONCINO

Serves 2
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Directions

  1. 1Put the pan on medium heat.
  2. 2Put the pan on medium heat.
  3. 3Put the pan on medium heat.
  4. 4For 200g of pasta, add 80ml of extra virgin olive oil.
  5. 5For 200g of pasta, add 80ml of extra virgin olive oil.
  6. 6For 200g of pasta, add 80ml of extra virgin olive oil.
  7. 7Add 2 cloves of garlic and cover with a lid so the scent of garlic stays inside.
  8. 8Add 2 cloves of garlic and cover with a lid so the scent of garlic stays inside.
  9. 9Add 2 cloves of garlic and cover with a lid so the scent of garlic stays inside.
  10. 10When the garlic is browned, turn off the heat, add the chili, and cover again to let the chili release its flavor without burning.
  11. 11When the garlic is browned, turn off the heat, add the chili, and cover again to let the chili release its flavor without burning.
  12. 12When the garlic is browned, turn off the heat, add the chili, and cover again to let the chili release its flavor without burning.
  13. 13Cook 200g of spaghettini.
  14. 14Cook 200g of spaghettini.
  15. 15Cook 200g of spaghettini.
  16. 16Replace the pan with the garlic and chili over medium heat.
  17. 17Replace the pan with the garlic and chili over medium heat.
  18. 18Replace the pan with the garlic and chili over medium heat.
  19. 19Add the cooked pasta and a little cooking water to the pan.
  20. 20Add the cooked pasta and a little cooking water to the pan.
  21. 21Add the cooked pasta and a little cooking water to the pan.
  22. 22Stir well, adding more cooking water if needed, to emulsify the water and oil and create a cream.
  23. 23Stir well, adding more cooking water if needed, to emulsify the water and oil and create a cream.
  24. 24Stir well, adding more cooking water if needed, to emulsify the water and oil and create a cream.
  25. 25Continue to cook at medium temperature until the cream forms.
  26. 26Continue to cook at medium temperature until the cream forms.
  27. 27Continue to cook at medium temperature until the cream forms.
  28. 28Plate the spaghetti.
  29. 29Plate the spaghetti.
  30. 30Plate the spaghetti.

Ingredients

  • 200 g spaghettini
  • 200 g spaghettini
  • 200 g spaghettini
  • 80 ml oil extra virgin
  • 80 ml oil extra virgin
  • 80 ml oil extra virgin
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • a piacere chili pepper
  • a piacere chili pepper
  • 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.