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For your sauce:
5 tablespoons of EVOO
Handful of freshly chopped parsley
3 garlic cloves ( 1 chopped, 2 grated)
1-2 chili peppers (I also did a 1/2 teaspoon of Calabrian chili paste)
I slowly add small ladles of starchy pasta water to incorporate and make a creamy sauce.
I used 250 grams of spaghetti boiled in salted water only for about 6 minutes then I transfer to my pan to finish cooking ( about another 4 mins depending on your pasta) I’m still adding little ladles of pasta water.
Once cooked REMOVE FROM HEAT and then add your pecorino (100 grams) Make sure it’s freshly grated or it won’t taste as good. Add a little more pasta water and serve! 😋
20 Comments
The little red ones what are they?
Yum mi
No pepper, no salt?
What is it called?
Empty carbs
way too little garlic for this to be authentic
Better to move to your grandfather's town
what is pepperencino?
To me, virtually all 'Pecorino' has a sheep urine like after taste. How do I know…. sheep farmer that loves pasta. I won't use it. Period.
So much simpler is to just finish your aglie e olio with some Calabrese chili paste
This dish looks sooooooo goooood
Even better with seasoned toasted breadcrumbs
So aglio e olio with cheese?
Nope.
never add parsley at the beginning of cooking!!!!!! only at the end…
Chess
I think you lack the proper skills to cook my favorite new pasta
What that creamy looking sauce she puts in the end, is it warm milk wid cheese in it? 🍜
oh baby look ay you mmmm
No stems. Bitter. Only leaves.