Spaghetti Aglio Olio e Peperoncino

Method

1. Slice the garlic cloves into small, even pieces.
2. Break the dried chili pepper into a few pieces (adjust to taste).
3. Heat a generous amount of extra virgin olive oil in a large pan over low heat. Add the garlic and chili pepper.
4. Sauté gently until the garlic is golden and fragrant, being careful not to burn the garlic.
5. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
6. Reserve about a cup of pasta cooking water before draining the spaghetti.
7. Transfer the drained spaghetti directly into the pan with the garlic oil. Add a splash of the reserved pasta water and toss well.
8. Sprinkle generously with grated Pecorino Romano cheese and toss again until creamy and well combined.
9. Serve immediately, with an extra drizzle of olive oil if desired.