ItalianRoman
Midnight Spaghetti (Aglio, Olio e Peperoncino)
by Marco Rufini · 181K subscribers on YouTube
A classic Roman late-night spaghetti dish with garlic, olive oil, and chili pepper, known as the ultimate comfort food after a night out. Chef Marco Rufini demonstrates his version with simple, high-quality ingredients and careful technique.
- Difficulty
- easy
Ingredients
6 items- Spaghettipreferably a thick spaghetti (spaghettone) with a long cooking time (12–18 minutes)
- Extra Virgin Olive Oilgenerous amount, as it forms the base of the sauce
- Garlicsliced into thin strips, not minced
- Chili Pepperto taste, whole or chopped
- Parsleyfresh, finely chopped
- Pecorino Romano(optional) — grated, optional
Method
- Put the spaghetti into boiling salted water at the very beginning, as the pasta will cook while you prepare the sauce.
- In a large pan, add a generous amount of extra virgin olive oil and heat it over very low heat.
- Cut the garlic into thin strips (not minced) and add it to the oil along with the chili pepper. Cook gently so the garlic softens and releases its aroma without browning.
- When the garlic begins to turn golden, add a ladle of pasta cooking water to stop the cooking and let the sauce rest.
- After about 10–12 minutes, check the pasta: it should be al dente with no white core.
- Finely chop fresh parsley, but not to a powder.
- Transfer the cooked spaghetti directly into the pan with the sauce. Toss and cook for about 2 minutes, adding more pasta water as needed to create a creamy emulsion.
- Remove from heat, add the chopped parsley, and toss briefly. Serve immediately. Optionally, you can add grated Pecorino Romano.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
