Equipment
Ingredients
Pasta
- 200 g spaghetti, dry
- 15 g kosher salt
Sauce and Finish
- 60 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 2 g red chili flakes
- 40 g pecorino romano, finely grated
- 5 g fresh flat-leaf parsley, finely chopped
Nutrition (per serving)
Method
Peel and thinly slice the garlic cloves. Grate the Pecorino Romano and chop the parsley if using.
Bring a large pot of water to a rolling boil. Add the kosher salt, then add the spaghetti. Cook until 2 minutes shy of the package directions for al dente.
About 4 minutes before the pasta is ready, combine the extra virgin olive oil, sliced garlic, and chili flakes in a cold, wide skillet. Place over medium-low heat and cook gently until the garlic turns a pale blonde color.
Scoop about 60ml of the starchy pasta cooking water from the pot and carefully pour it into the skillet with the garlic and oil. Simmer vigorously for 1 minute to stop the garlic from cooking further and to create a cloudy emulsion.
Using tongs, transfer the undercooked spaghetti directly from the water into the skillet. Increase the heat to medium. Toss vigorously for 1 to 2 minutes, adding more pasta water a few tablespoons at a time, until the pasta is al dente and coated in a glossy, creamy sauce.
Remove the skillet entirely from the heat. Gradually sprinkle in the grated Pecorino Romano and chopped parsley while tossing continuously to prevent the cheese from clumping. Serve immediately.
Chef's Notes
- The quality of your extra virgin olive oil is paramount here. Since it makes up the body of the sauce, use an oil with a flavor profile you enjoy tasting raw.
- Slicing the garlic rather than mincing it reduces the risk of it burning quickly and provides pleasant, sweet, toasted slivers throughout the dish.
- For maximum flavor extraction from the chili flakes, adding them to the warm oil blooms their volatile compounds, but be careful not to scorch them.
- Pecorino Romano is quite salty. Taste your pasta before adding extra salt at the end; often, the salted pasta water and cheese provide all the seasoning required.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over low heat with a splash of water to revive the emulsion.
