Spaghetti Aglio, Olio e Peperoncino Super Cremosi by @maritoemoglie_incucina

20 min

2 servings

🍝

180 g

Spaghetti

🧄

2 cloves

Garlic

🌶️

1

Chili pepper

🫒

45 ml

Extra virgin olive oil

🌿

8 g

Fresh parsley

🍝

120 ml

Pasta cooking water

🥖

15 g

Panko breadcrumbs

🧂

15 g

Salt

  1. Boil
    • salt
    • pasta cooking water

    Bring a large pot of salted water to a boil.

  2. Slice
    • garlic
    • fresh chili pepper

    Slice the garlic and fresh chili pepper.

  3. Chop
    • fresh parsley

    Finely chop the fresh parsley and set it aside.

  4. Cook
    • spaghetti
    • salt
    • Pasta cooking water

    Cook the spaghetti in the boiling salted water until al dente.

  5. Heat
    • extra virgin olive oil

    Heat the extra virgin olive oil in a frying pan over medium-low heat.

  6. Add
    • garlic
    • fresh chili pepper

    Add the sliced garlic and chili pepper; sizzle gently without browning the garlic.

  7. Add
    • pasta cooking water

    Add 120 ml of pasta cooking water to the pan and stir into a fragrant sauce base.

  8. Drain
    • spaghetti
    • pasta cooking water

    Drain the al dente spaghetti, reserving its cooking water.

  9. Add
    • spaghetti

    Add the drained spaghetti to the frying pan and toss off the heat.

  10. Add
    • pasta cooking water
    • spaghetti

    Add more pasta cooking water a little at a time and toss until the sauce becomes creamy.

  11. Divide
    • spaghetti
    • panko breadcrumbs

    Divide the pasta between two plates and top with crispy panko breadcrumbs.

  12. Garnish
    • fresh parsley
    • extra virgin olive oil

    Finish with chopped parsley and a drizzle of extra virgin olive oil.

Spaghetti Aglio, Olio e Peperoncino Super Cremosi by @maritoemoglie_incucina

20 min

2 servings

🍝

180 g

Spaghetti

🧄

2 cloves

Garlic

🌶️

1

Chili pepper

🫒

45 ml

Extra virgin olive oil

🌿

8 g

Fresh parsley

🍝

120 ml

Pasta cooking water

🥖

15 g

Panko breadcrumbs

🧂

15 g

Salt

Preparation Steps

  1. Step 1/12

    Bring a large pot of salted water to a boil.

    🧂salt
    🍝pasta cooking water
    🍲large pot

  2. Step 2/12

    Slice the garlic and fresh chili pepper.

    🧄garlic
    ⚫fresh chili pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Finely chop the fresh parsley and set it aside.

    🌿fresh parsley
    🔪chef's knife
    🪵cutting board

  4. Step 4/12

    Cook the spaghetti in the boiling salted water until al dente.

    🍝spaghetti
    🧂salt
    🍲large pot

  5. Step 5/12

    Heat the extra virgin olive oil in a frying pan over medium-low heat.

    🫒extra virgin olive oil
    🍳frying pan

  6. Step 6/12

    Add the sliced garlic and chili pepper; sizzle gently without browning the garlic.

    🧄garlic
    ⚫fresh chili pepper
    🍳frying pan
    🥄wooden spoon

  7. Step 7/12

    Add 120 ml of pasta cooking water to the pan and stir into a fragrant sauce base.

    🍝pasta cooking water
    🍳frying pan
    🥄ladle
    🥄wooden spoon

  8. Step 8/12

    Drain the al dente spaghetti, reserving its cooking water.

    🍝spaghetti
    🍝pasta cooking water
    🧺colander
    🍲large pot

  9. Step 9/12

    Add the drained spaghetti to the frying pan and toss off the heat.

    🍝spaghetti
    🍳frying pan
    🥄wooden spoon

  10. Step 10/12

    Add more pasta cooking water a little at a time and toss until the sauce becomes creamy.

    🍝pasta cooking water
    🍝spaghetti
    🍳frying pan
    🥄ladle
    🥄wooden spoon

  11. Step 11/12

    Divide the pasta between two plates and top with crispy panko breadcrumbs.

    🍝spaghetti
    🥖panko breadcrumbs
    🍳frying pan
    🥄wooden spoon

  12. Step 12/12

    Finish with chopped parsley and a drizzle of extra virgin olive oil.

    🌿fresh parsley
    🫒extra virgin olive oil

Composition

Ingredients

Types

Grains, Pasta, Vegetables, Aromatic, Oils, Seasoning, Herbs, Cooking liquid, Breadcrumbs, Topping

Ingredients

Spaghetti, Garlic, Chili pepper, Extra virgin olive oil, Fresh parsley, Pasta cooking water, Panko breadcrumbs, Salt

Notes

Garlic (sliced), Chili pepper (to taste, sliced), Extra virgin olive oil (generous drizzle, no amount given), Fresh parsley (chopped, no amount given), Pasta cooking water (one ladleful), Panko breadcrumbs (crunchy secret touch, roasted garlic cream or seasoned crunchy breadcrumb can be used instead), Salt (for the pasta cooking water)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 72g, Fat: 16g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 630mg, Potassium: 190mg, Iron: 2.3mg, Calcium: 35mg

Vitamins

Vitamin C: 18mg, Vitamin K: 55mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, large pot, colander, ladle, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Naples celebration

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Naples

Various

Aspect

Texture

Creamy, Silky, Crunchy, Al dente

Flavors

Garlicky, Spicy, Savory, Herbal, Peppery, Olive oil-rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat with a splash of water), freezer : 30 days (Not recommended for best texture,Freeze in an airtight container if necessary)