Imported from YouTube

Aglio, Olio e Peperoncino

Name: Aglio, Olio e Peperoncino
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: Spaghetti (The author recommends Garofalo pasta; no quantity specified.); Oil (To start in a cold pan; quantity not specified.); 1 Garlic (1 clove per person; start in the cold pan.); Cayenne pepper (To taste.); Pasta cooking water (Add gradually; quantity not specified.); Anchovies (Optional; melt over low heat with their liquid. Quantity not specified.); Anchovy liquid (Optional; use the liquid accompanying the anchovies.); Breadcrumbs (Optional; lightly toast. Quantity not specified.); Fresh chili (Optional; quantity not specified.)

Recipe by Cookin’ Con el Sabi @cookinconelsabi · YouTube

Imported by Miguelio on SeeMeCook

A classic Italian pasta dish with garlic, oil, and chili pepper, combined with pasta cooking water until a creamy sauce forms through mantecatura. As an optional finishing touch, add melted anchovies, toasted breadcrumbs, and fresh chili.

2 servings20 minItalian

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Ingredients

Spaghetti (The author recommends Garofalo pasta; no quantity specified.)
Oil (To start in a cold pan; quantity not specified.)
1 Garlic (1 clove per person; start in the cold pan.)
Cayenne pepper (To taste.)
Pasta cooking water (Add gradually; quantity not specified.)
Anchovies (Optional; melt over low heat with their liquid. Quantity not specified.)
Anchovy liquid (Optional; use the liquid accompanying the anchovies.)
Breadcrumbs (Optional; lightly toast. Quantity not specified.)
Fresh chili (Optional; quantity not specified.)

Steps

1
Put the oil, garlic, and cayenne pepper in a cold pan. Use 1 garlic clove per person and adjust the cayenne to taste.
2
Start heating the pan and cook the pasta separately. The author recommends high-quality spaghetti, particularly Garofalo.
3
When the pasta is halfway cooked, transfer it directly to the pan with the oil, garlic, and cayenne pepper.
4
Gradually add pasta cooking water while continuing to cook the pasta in the pan, allowing the starch to help emulsify the water and oil and form a creamy sauce. The author calls this process mantecatura.
5
Optional: slowly melt the anchovies in a pan with their liquid.
6
Optional: lightly toast the breadcrumbs.
7
Optional: finish the pasta with the melted anchovies, toasted breadcrumbs, and a little fresh chili.

Notes

The video does not provide quantities for the pasta, oil, or water, and the finishing touch with anchovies, breadcrumbs, and fresh chili is presented as optional. It does not specify the pasta cooking time or how long to cook it in the pan; remove it from the initial cooking halfway through and continue cooking until it reaches the desired doneness.