📝 About This Recipe
This Roman classic is the ultimate testament to the beauty of Italian simplicity, traditionally enjoyed as a late-night 'spaghettata' among friends. By emulsifying high-quality extra virgin olive oil with starchy pasta water, we transform humble garlic and chili into a silky, liquid-gold sauce that clings to every strand. It is a masterclass in balancing the heat of the peperoncino with the mellow, nutty sweetness of slow-toasted garlic.
🥗 Ingredients
The Pasta
- 400 grams Spaghetti (High-quality bronze-die extruded pasta is preferred)
- 2 tablespoons Sea Salt (For the pasta boiling water)
The Aromatic Base
- 100 ml Extra Virgin Olive Oil (Use a high-quality, robust oil)
- 6-8 pieces Garlic Cloves (Thinly sliced into uniform translucent 'coins')
- 1-2 teaspoons Dried Red Chili Flakes (Peperoncino) (Adjust based on your heat tolerance)
- 1 piece Fresh Red Chili (Finely minced, seeds removed if desired)
The Finish
- 1/2 cup Fresh Flat-Leaf Parsley (Finely chopped)
- 1 cup Pasta Cooking Water (Reserved from the pot)
- 1/2 piece Lemon (Optional; for a tiny squeeze of brightness)
- 30 grams Pecorino Romano (Optional; for dusting (non-traditional but delicious))
👨🍳 Instructions
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1
Bring a large pot of water (at least 4 liters) to a rolling boil. Once boiling, add the sea salt; the water should taste like a seasoned soup.
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2
Add the spaghetti to the water and stir immediately to prevent sticking. Set a timer for 2 minutes less than the package instructions for 'al dente'.
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3
While the pasta cooks, place a large, wide skillet over cold heat and add the extra virgin olive oil and the sliced garlic.
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4
Turn the heat to medium-low. Allow the garlic to gently infuse the oil as it heats up. This prevents the garlic from burning and ensures a mellow flavor.
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5
When the garlic begins to sizzle softly and turns a very pale golden color (about 4-5 minutes), add the dried chili flakes and the fresh minced chili.
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6
Toast the chilies in the oil for just 60 seconds until fragrant. If the garlic looks like it is getting too dark, remove the pan from the heat immediately.
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7
Just before the pasta is ready, ladle out about 1 cup of the starchy pasta cooking water and set it aside.
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8
Carefully pour half of the reserved pasta water into the skillet with the oil and garlic. It will bubble and hiss; whisk or stir vigorously to create a cloudy emulsion.
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9
Using tongs, transfer the spaghetti directly from the boiling water into the skillet. It’s okay if some water hitches a ride.
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10
Increase the heat to medium-high. Toss the pasta constantly in the oil mixture for 1-2 minutes, allowing the noodles to finish cooking in the sauce.
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11
If the pan looks dry, add more pasta water a tablespoon at a time. The goal is a glossy, creamy coating that isn't greasy.
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12
Turn off the heat. Add the chopped parsley and a tiny squeeze of lemon juice if using. Toss one last time to distribute the greens.
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13
Divide into warmed bowls, ensuring you scrape all the golden garlic bits and oil from the pan over the top.
💡 Chef's Tips
Never burn the garlic; if it turns dark brown or black, it will be bitter and you must start over. Always use bronze-die pasta because the rough surface releases more starch, which is essential for the sauce emulsion. Start the garlic in cold oil to maximize the infusion of flavor without scorching the exterior of the slices. Do not over-salt the pasta water too much, as the water will be reduced in the skillet and could become too salty. If you want an authentic Roman experience, skip the cheese, but if you must use it, Pecorino Romano adds a lovely sharp tang.
🍽️ Serving Suggestions
A crisp, chilled glass of Vermentino or Pinot Grigio balances the heat perfectly. Serve with a side of charred broccolini seasoned with lemon and sea salt. A crusty loaf of ciabatta is essential for 'fare la scarpetta' (mopping up the remaining oil). Follow the meal with a simple arugula salad dressed in balsamic to cleanse the palate.