SPAGHETTI AGLIO, OLIO E PEPERONCINO

Name: SPAGHETTI AGLIO, OLIO E PEPERONCINO
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g spaghettini; 80 ml oil extra virgin; 2 cloves garlic; a piacere chili pepper

Serves 2

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SPAGHETTI AGLIO, OLIO E PEPERONCINO

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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.

SPAGHETTI AGLIO, OLIO E PEPERONCINO

Serves 2

tiktok.com

SPAGHETTI AGLIO, OLIO E PEPERONCINO

tiktok.com

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.