# SPAGHETTI AGLIO, OLIO E PEPERONCINO

A simple dish of spaghetti with garlic, oil, and chili pepper that is often made incorrectly, but with the right technique, it's easy to perfect.

- Servings: 2 servings
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNRyFsH8C/
- Recipe page: https://www.cliprecipe.com/recipe/d161b104-e22d-4761-9ef1-2d29ca23da35
- Extracted: 2026-02-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt