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Composition ☆Basic☆ Aglio Olio e Peperoncino - the simplest & the best pasta:
- Give 5 pieces for garlic
- Take 8 - table spoons of extra virgin olive oil from Kalamata, Greece
- Make ready 2 pieces - red pepper
- Get 400 g for spagetti
- Give of Parmigiano reggiano
- Get 5 slices of (Optional) Bacon
- Make ready leaves - Green
☆Basic☆ Aglio Olio e Peperoncino - the simplest & the best pasta start cooking:
- Smash the garlic pieces
- Stir garlic with extra virgin olive oil for 5 min at lower heat. Don't burn it!!!
- Add red pepper as a whole
- Pour pasta boiled water 5 table spoons. Depending how chilly you like, you can take those red pepper out or keep till the end.
- Mix the oil & the boiled water into source, bit thicker.
- Mix with the pasta, which should be 1 min earlier to pick up from the boiled water.
- Pour fresh real Parmigiano reggiano, as much as you like
- (added version) If you need some meat for pasta, add bacon. I like it cooked almost burnt. Cook it separately.
- On the plate, you might want to add some green leaves.
- Nothing fancy, sooo good..
- After eating, this amount of oil should be left. That's the amount of oil, as a source to taste absolutely chilly and yummy, and different from you've ever cooked before.
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