RomanItalian
Spaghetti Aglio, Olio E Peperoncino
by Chef Andrea Larossa · 62K subscribers on YouTube
A classic Italian pasta dish: spaghetti aglio, olio e peperoncino. This recipe by Chef Andrea Larossa adds a touch of anchovy and chives for extra depth and freshness. A quick and delicious midnight craving.
- Servings
- 2
- Difficulty
- medium
Ingredients
9 items- Extra Virgin Olive OilTuscan extra virgin olive oil, used to start the sauce
- Garlic OilGarlic-infused oil
- Power Oil (Garlic And Chili)Chili and garlic-infused oil
- Garlic CreamGarlic cream, a prepared condiment
- 1/2 pcsAnchovyHalf an anchovy for two servings, for umami depth
- SpaghettiAbout 200g for two servings; adjust as needed
- Chives(optional) — Chives, or substitute with parsley
- Pasta Cooking WaterSalt water from boiling pasta, used to create the creamy emulsion
- SaltFor salting the pasta water, to taste
Method
- Bring a large pot of salted water to a boil.
- In a cold pan, combine extra virgin olive oil, garlic oil, chili garlic oil (olio power), and garlic cream. Add half an anchovy.
- Turn on the heat and gently heat the mixture until the anchovy melts and the garlic cream is incorporated. Add a splash of hot pasta water.
- Add the spaghetti to the boiling water and cook for 4 minutes (for a 12-minute pasta).
- Using tongs, transfer the partially cooked spaghetti to the pan with the oil mixture.
- Continue cooking the spaghetti in the pan, adding pasta water as needed, stirring occasionally, until the pasta is al dente and the sauce has formed a creamy emulsion.
- Turn off the heat. Add chopped chives (or parsley) and toss well to combine.
- Serve immediately, garnished with additional chives.
- Adjust salt and chili to taste.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
