Spaghetti Aglio, Olio e Peperoncino

Method

1. Bring lightly salted water to a boil and cook the spaghetti.
2. Slice the garlic thinly.
3. In a pan, add the sliced garlic, some chili pepper, and extra virgin olive oil.
4. Heat the pan over medium heat to gently sauté the garlic until golden.
5. Chop the parsley with a knife.
6. Drain the pasta one minute before al dente and transfer it to the pan with the sauté, adding some pasta cooking water.
7. Finish cooking the pasta in the pan, adding more pasta water if needed.
8. Turn off the heat, toss the pasta with parsley and a drizzle of raw olive oil to create a creamy emulsion.
9. Serve immediately.