Discover how to make a true Italian classic with just a few simple ingredients. Straight from an Italian chef’s kitchen, this Spaghetti Aglio, Olio e Peperoncino recipe is full of flavor, quick to prepare, and 100% authentic. Perfect for a late-night craving or an elegant dinner.
Procedure (English version):
Boil the pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions.
Prepare the sauce
While the pasta cooks, heat extra virgin olive oil in a large pan over low heat. Add thinly sliced garlic and a pinch of red chili flakes (adjust to your taste). Let the garlic sizzle gently until golden, being careful not to burn it.
Drain and combine
Reserve a cup of pasta water, then drain the spaghetti. Immediately transfer the pasta into the pan with the garlic and chili oil. Toss well to coat.
Emulsify the sauce
Add a splash of the reserved pasta water and continue tossing or stirring over medium heat to create a light, creamy emulsion.
Serve hot
Plate the pasta and finish with a drizzle of olive oil and freshly chopped parsley (optional). Serve immediately.