Aglio e Olio

Aglio e Olio
4 servings

1 oz fresh parsley
7 garlic cloves
(optional) 2 spicy green peppers (jalapeño or Serrano)
(optional) 4-8 sweet peppers, sliced
1/2 Cup grated Pecorino Cheese
6 Tbsp extra virgin olive oil
1 lb thin spaghetti
1 lemon
Cilantro (optional)


Pasta Water
1. Place a large pot of water on high heat.
2. Add 2 Tbsp salt.

Prep the Ingredients
1. Peel the garlic. Smack 3 of the cloves lightly with the flat side of a knife. Set aside.
2. Wash the parsley, chop off the stems, and set aside.
3. Finely chop the rest of the parsley. Set aside.
4. (Optional) Chop off the tops of the peppers. If you like it spicy, slice them as is. If you want less spice, use gloves to remove the seeds and pith from inside. Rinse well and then slice. Set aside.
5. Grate the pecorino cheese. Set aside.

1. Add the Olive oil to a large pan on low heat.
2. Once the oil is warm, add the parsley stems and the 3 cloves of smashed garlic.
3. Once the garlic is golden, remove it and the parsley stems and discard.
4. By now, the pasta water should be boiling. Add the pasta and cook for 2 minutes less than the package's maximum time.
5. To the olive oil, add peppers, 4 cloves of pressed garlic, one ladle-full of pasta water, parsley, and 1 tsp salt. Reserve enough parsley for garnish.
6. When the pasta is done, DO NOT drain it. Remove the pasta from its pot with tongs and add it to the sauté pan along with another ladle-full of pasta water.
7. Stir continuously for 2 minutes. Adding more pasta water as you go to keep it from getting dry.
8. After 2 minutes, turn off the heat and add the pecorino cheese bit by bit, mixing the whole time.
9. Squeeze the lemon on the pasta to taste and continue to mix for another minute or so until the sauce has thickened and completely coats the pasta.

Serve immediately.

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