Italian
Spaghetto Aglio, Olio e Peperoncino
by Chef Andrea Larossa · 62K subscribers on YouTube
A classic Italian pasta dish made with spaghetti, garlic, chili, and olive oil, with a secret touch of butter to create a creamy emulsion.
- Cook
- 8 min
- Difficulty
- easy
Ingredients
7 items- SpaghettiThin spaghetti (number 3 or similar) recommended
- Extra Virgin Olive OilFor infusing with garlic and chili; the chef uses pre-made garlic oil and chili oil
- GarlicUsed to aromatize the oil; slice cloves and infuse in oil
- Chili PepperDried chili flakes used to infuse the oil and for finishing
- ButterA small knob added at the end to emulsify the sauce
- ParsleyFresh parsley, finely chopped, used as garnish
- SaltSeason to taste during cooking
Method
- In a large pan, heat the garlic oil, garlic-chili oil, and garlic cream over medium heat. (If you don't have these pre-made, you can infuse extra virgin olive oil with sliced garlic and dried chili flakes over low heat until fragrant.)
- Add the spaghetti directly into the pan and toss to coat with the oil mixture.
- Gradually add hot water, a little at a time, as you would for a risotto. Stir frequently to prevent sticking.
- After about a minute and a half, season with salt.
- Continue adding hot water and stirring until the pasta is al dente, about 8 minutes total. The pasta should absorb the flavored water and release starch, creating a creamy sauce.
- When the pasta is nearly done, add a knob of butter and mix vigorously to emulsify.
- Finish with a generous amount of chopped fresh parsley and extra chili flakes if desired.
- Serve immediately, making sure to get the creamy emulsion with each portion.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
