Spaghetti aglio olio e peperoncino | Carlo Florence chef

Name: Spaghetti aglio olio e peperoncino | Carlo Florence chef
Ingredients: 500 g of homemade spaghetti alla chitarra (see pasta making section to make your homemade pasta); 140–180 g extra virgin olive oil (about 10–13 tbsp), plus a drizzle to finish (optional); 4 large garlic cloves (or 6–8 small), sliced into 1–2 mm thick slices; 3–4 dried chili peppers (or to taste); Salt; Optional: chili pepper threads; 4 tbsp finely chopped flat-leaf parsley (leaves only)

florencechef.com

Aglio, olio e peperoncino was the first pasta dish I ever cooked—ages ago. One of the pillars of Italian cuisine, perfect when you’re in a hurry and the fridge

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Ingredients

500 g of homemade spaghetti alla chitarra (see pasta making section to make your homemade pasta)
140–180 g extra virgin olive oil (about 10–13 tbsp), plus a drizzle to finish (optional)
4 large garlic cloves (or 6–8 small), sliced into 1–2 mm thick slices
3–4 dried chili peppers (or to taste)
Salt
Optional: chili pepper threads
4 tbsp finely chopped flat-leaf parsley (leaves only)