Spaghetti Aglio, Olio e Peperoncino with Mentuccia and Pecorino

Method

1. Heat olive oil in a large pan over medium heat. Add garlic cloves cut into large pieces and sauté until golden, about 2-3 minutes.
2. Turn off the heat. Add the chili pepper (peperoncino) and fresh mentuccia leaves. Stir gently to infuse the oil.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions.
4. Drain the spaghetti and transfer it directly to the pan with the oil mixture. Toss well off heat.
5. Add the grated pecorino cheese and toss vigorously until the cheese melts and coats the pasta evenly.
6. Serve immediately, optionally leaving the garlic cloves in or removing them as desired.