Creamy Spaghetti Aglio, Olio e Peperoncino

Method

1. Mince the garlic (use 2 cloves per 200g of pasta if using regular garlic, or a generous amount of 'aglione' if available) into small cubes. Leave the germ intact if using aglione.
2. Place a pan on the stove and add plenty of extra virgin olive oil, just enough to cover the bottom.
3. Add the garlic and the chopped chili pepper (to taste) to the pan.
4. Meanwhile, bring a pot of water to a boil, add salt, and cook the bronze-drawn spaghetti until al dente.
5. Turn the heat to very low and gently sauté the garlic and chili until golden and crispy. Take care not to burn them.
6. Remove the garlic and chili from the oil and set aside. Keep the flavored oil in the pan.
7. When the pasta is al dente, drain it directly into the pan with the hot oil (make sure the oil is hot before adding the pasta).
8. Add some pasta cooking water to the pan. The starch from the water will emulsify with the oil, creating a creamy sauce. Toss and stir vigorously.
9. Add the reserved crispy garlic and chili back into the pan and toss to warm through.
10. Serve immediately, hot and fiery.