Classic Spaghetti Aglio, Olio e Peperoncino

Peel and thinly slice 1 ³/₄ cloves Garlic, crumble 1 tsp Chili (flakes), and finely chop 5 gr Parsley.

Pour 1 l Water into a large pot, bring to a rolling boil over high heat, and dissolve 2 tsp Table salt.

Drop 100 gr Spaghetti into the boiling water and cook for 7 minutes, keeping it firm and slightly underdone.

Warm 1 ¹/₂ tbsp Olive oil extra virgin in a wide skillet over gentle heat, then fry the prepped aromatics for 2 minutes until fragrant and lightly golden.

Ladle 120 milliliter of the starchy pasta cooking water into the skillet with the infused oil, swirling constantly to create a rich emulsion.

Transfer the drained pasta directly into the bubbling emulsion and toss over medium heat for 1 minute until coated in glossy sauce.

Remove the skillet from the heat, fold in the prepped herbs, and finish with ¹/₂ tbsp Olive oil extra virgin before serving.