Pasta with Garlic, Oil, Mint and Pecorino

Method

1. Bring a large pot of salted water to a boil.
2. Cook the pasta in the boiling water until al dente.
3. In a large pan, pour a generous amount of olive oil and heat over medium-high heat.
4. Add the mint stalks to the oil, break them to release their aroma, then remove the stalks.
5. Add sliced garlic to the oil and cook until golden.
6. Add sliced fresh chili pepper.
7. Pour a ladle of pasta water into the pan to deglaze and extract flavors.
8. Drain the pasta al dente and transfer it directly to the pan.
9. Add the mint leaves and toss well.
10. Add grated pecorino cheese and continue tossing to create a creamy emulsion.
11. Serve immediately with extra pecorino and mint leaves.