📝 About This Recipe
This elevated take on the Neapolitan classic transforms the simplest pantry staples—garlic, olive oil, and chili—into a silky, emulsified masterpiece. By using hollow bucatini instead of standard spaghetti, every strand acts as a straw, pulling the aromatic, golden oil into the center of the pasta for a burst of flavor in every bite. It is the ultimate midnight snack or elegant dinner, celebrating the Italian philosophy of 'la cucina povera' where quality of ingredients reigns supreme.
🥗 Ingredients
The Pasta
- 1 pound Bucatini pasta (high-quality bronze-die extruded preferred)
- 2 tablespoons Kosher salt (for the pasta water)
The Aromatic Base
- 1/2 cup Extra virgin olive oil (use the best quality cold-pressed oil you have)
- 8-10 Fresh garlic cloves (thinly sliced into translucent 'Goodfellas' style chips)
- 1 teaspoon Red pepper flakes (adjust based on heat preference)
- 1 Fresh Calabrian chili (finely minced (optional for extra depth))
The Finish
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1/2 Lemon (zest only)
- 1/2 cup Pecorino Romano cheese (freshly grated (optional, for Roman style))
- 1 cup Pasta water (reserved from the boiling pot)
- 1 pinch Flaky sea salt (to taste)
👨🍳 Instructions
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1
Bring a large pot containing 6 quarts of water to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt—the water should taste like the sea.
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2
Add the bucatini to the water. Set a timer for 2 minutes less than the package instructions for 'al dente'; we will finish cooking the pasta in the sauce.
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3
While the pasta cooks, place a large, cold skillet or sauté pan on the stove. Add the olive oil and the thinly sliced garlic.
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4
Turn the heat to medium-low. Starting the garlic in cold oil allows the flavor to infuse deeply without burning the exterior of the cloves.
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5
Cook the garlic slowly, stirring frequently. Watch for the garlic to turn a pale golden blonde color—this should take about 5–7 minutes. If it turns dark brown, it will be bitter.
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6
Once the garlic is golden, add the red pepper flakes and minced Calabrian chili. Sauté for just 30-60 seconds until fragrant.
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7
Carefully ladle about 1/2 cup of the starchy pasta cooking water into the skillet with the oil. Be careful as it may splatter. Whisk or swirl the pan to begin creating an emulsion.
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8
Using tongs, transfer the bucatini directly from the boiling water into the skillet. Do not drain the pasta in a colander; the clinging water is essential.
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9
Increase the heat to medium-high. Toss the pasta vigorously in the oil and water mixture for 1-2 minutes.
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10
If the pan looks dry, add more pasta water 1/4 cup at a time. You are looking for a glossy, creamy sauce that coats every strand.
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11
Remove the pan from the heat. This is crucial to prevent the oil from breaking or the herbs from losing their vibrance.
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12
Add the chopped parsley, lemon zest, and half of the Pecorino Romano (if using). Toss one last time to incorporate.
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13
Taste and add a pinch of flaky sea salt if needed. Serve immediately in warmed bowls.
💡 Chef's Tips
Never use pre-peeled or jarred garlic; the oils in fresh garlic are what create the sauce's soul. Always reserve more pasta water than you think you need before draining the pot. If the garlic browns too quickly, add a splash of water to the pan immediately to drop the temperature. Use a high-quality bronze-cut pasta; the rough surface releases more starch, which is the secret to a thick, non-greasy sauce. For a vegan version, omit the cheese and add toasted breadcrumbs (mollica) for a delightful crunch.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or Pinot Grigio to cut through the richness of the oil. Serve alongside a simple arugula salad with a sharp lemon vinaigrette. Accompany with crusty ciabatta bread to mop up the remaining garlic oil at the bottom of the bowl. Finish the meal with a light citrus sorbet to cleanse the palate after the bold garlic and chili flavors.