Aglio, Olio, e Peperoncino

Directions

1. 1
   Use 2 stove top burners at the same time.
2. 2
   Start boiling water in a pot.
3. 3
   Making sauce Slice the garlic.
4. 4
   Cut the hot red chili pepper into thin round slices.
5. 5
   For those who don't like spice, remove the seeds.
6. 6
   Boiling the spaghetti: When the water is boiling, add salt, and start cooking the spaghetti.
7. 7
   (Cook it 2 minutes less than the instructions on the package!)
8. 8
   Add the olive oil, garlic, and hot red chili pepper to a cold pan, and fry slowly over low heat.
9. 9
   Cook until the garlic starts to brown as in the picture.
10. 10
    Be careful not to burn them.
11. 11
    Pour 2 ladlefuls of the pasta cooking water from the pot into the pan.
12. 12
    Shake the pan gently to mix until the sauce becomes cloudy.
13. 13
    The emulsion thickens the sauce slightly.
14. 14
    When the spaghetti is cooked, add into Step 5 pan.
15. 15
    Toss in the pan to blend well.
16. 16
    The seasoning is basically the salt from the pasta cooking water.
17. 17
    If you need more, please add salt after tasting.
18. 18
    The followings are variations of this recipe.
19. 19
    Sprinkle on black pepper.
20. 20
    Add bacon into Step 4 sauce.
21. 21
    Sprinkle minced parsley at Step 5.
22. 22
    Sprinkle on Parmesan Cheese to your liking.
23. 23
    Add anchovies.