Spaghetti Aglio, Olio e Peperoncino: That’s why not everyone succeeds in this Italian classic

Pasta is not just a popular food in Italy: pasta can be refined with a variety of ingredients. While preparing spaghetti aglio, olio, and peperoncino, a classic Italian pasta dish made with garlic, olive oil, and chili peppers, may seem quite simple to prepare, there are a few things that can easily go wrong. Here are common mistakes to avoid: Not heating the olive oil properly: It is important not to overheat the olive oil until the garlic in it turns a light golden colour. If the pan is too hot, the cayenne pepper and garlic will burn quickly and the sauce will become bitter. Overcooked pasta: To achieve the perfect “al dente” result, you should pay attention to the cooking time and even remove the spaghetti from the water one minute before it retains its pleasant al dente texture. Very little garlic and peperoncino: The heart of this dish is garlic and cayenne pepper. It is important not to miss any of these ingredients, as they are the main flavor carriers and give the desired flavor to the dish. Discard the pasta water: after the spaghetti is cooked “al dente”, it should drain well. It is important not to leave the pasta in its own juice for too long or it may stick and lose its consistency. Cooking water should be kept separate as it will be used for sauce making.
Source : Blick