Spaghetti aglio olio e peperoncino Carolina Reaper
Spaghetti aglio olio e peperoncino is one of the simplest recipes in Italian cuisine, at the same time, however, some caution must be observed if you want to achieve a truly excellent result.
- 400 gr Spaghetti
- 1 o 2 Cloves d'garlic
- Chili Carolina Reaper powdered
- Quality extra virgin olive oil
- Spaghetti aglio olio e peperoncino is one of the simplest recipes in Italian cuisine, at the same time, however, you need to observe a few precautions if you want to achieve a truly excellent result. Since this is a recipe with simple and easily available ingredients, we recommend that you use all products of extreme quality, especially the chili pepper! We decided to pair it with a bold, explosive chili pepper like the Carolina Reaper, obviously being the hottest chili pepper in the world, do not overdo the doses. Put a pot with water and salt on the stove; once it comes to a boil, throw in the spaghetti. While the pasta is cooking, devote yourself to the sauce; pour the'oil, 1 or 2 cloves of'peeled garlic and the chili pepper into a nonstick pan Carolina Reaper powdered.As soon as the'garlic is browned, remove it and add a tablespoon of the cooking water. Drain the spaghetti al dente and pour it into the pan containing the sauce. Saute the pasta, adding cooking water and the previously washed and chopped parsley. The rule of thumb for eating a good plate of spaghetti aglio olio e peperoncino is to eat them nice and hot, once served on the plate you will only have time to add a little' hot pepper Carolina Reaper And good appetite.If you want to make this dish richer and more summery, you can add fresh cherry tomatoes and a few basil leaves to the pan; another version we love is with the'addition of breadcrumbs when sautéing the spaghetti in the pan.