Spaghetti Aglio, Olio e Peperoncino

Ingredients · 4 servings

• 400 gSpaghetti
• 5 cloveGarlic, thinly sliced
• 80 mlExtra virgin olive oil
• 1 tspChilli, crushed dried
• 12 gParsley, finely chopped
• 1 tspSalt, for pasta water
• 480 mlWater, absorbed during cooking and reserved for sauce

Equipment

stovetop, large pot, wide skillet, colander, tongs, ladle, knife, cutting board, measuring cup, wooden spoon, serving bowls, spoon

Instructions

1. 1
   Mise en Place

   Gather 400 g spaghetti, sliced garlic, oil, chilli, parsley, salt, a pot, skillet, colander, tongs, ladle, knife, and board. · 5 min

   What to look for: Ingredients are measured and tools are within reach

2. 2
   Boil Pasta

   Boil abundant water with the salt, add spaghetti, and cook until 2 minutes shy of package timing, stirring often to keep strands separate. · 8 min

   What to look for: Spaghetti bends easily but still looks firm at the center

3. 3
   Warm Garlic Oil

   Heat extra virgin olive oil in a wide skillet over low heat, add garlic and chilli, and cook gently until the garlic turns pale gold. · 4 min

   What to look for: Garlic is lightly golden and the oil smells fragrant

4. 4
   Reserve Pasta Water

   Scoop 120 ml starchy pasta water into a cup, then drain spaghetti while it is still firm and glossy. · 1 min

   What to look for: Reserved water looks cloudy and spaghetti is steaming

5. 5
   Toss To Emulsify

   Add spaghetti to the skillet with 120 ml pasta water, toss over medium heat until the oil and water coat every strand. · 2 min

   What to look for: Sauce looks glossy and clings lightly to the pasta

6. 6
   Finish With Parsley

   Scatter parsley into the pasta, toss once more, and taste before adding any extra salt only if needed. · 1 min

   What to look for: Parsley is bright green and evenly distributed

7. 7
   Serve Immediately

   Serve the spaghetti at once in warm bowls, spooning any glossy garlic oil from the skillet over the top. · 1 min

   What to look for: Pasta is shiny, loose, and hot