Spaghetti Aglio, Olio e Peperoncino

Method

1. Bring a large pot of water to a boil. Add salt and cook the spaghetti (or spaghettoni) for about 12 minutes until al dente.
2. Meanwhile, in a large pan, heat olive oil over medium heat. Add a small piece of lardo (guanciale fat) and let it render and flavor the oil.
3. Remove the core from a clove of white garlic and cut it into julienne or small pieces. Add to the pan.
4. Add a couple of whole parsley stalks and dried chili pepper (or fresh) to the oil. Cook until the garlic is lightly golden and crispy.
5. Add a splash of pasta cooking water to the pan, then season with black pepper and flaky sea salt. Remove from heat.
6. Before adding the pasta, stir in a small knob of butter to create a creamy base.
7. When the spaghetti are al dente, transfer them to the pan with the sauce. Add another small knob of butter and toss vigorously off the heat to emulsify and create a creamy sauce.
8. Remove the parsley stalks and the piece of lardo if desired. Serve immediately.
9. Optionally, grate some pecorino cheese over the pasta and drizzle with a little raw olive oil. Enjoy.