Chef Carlo Cracco's Peperoncino Pasta (Spaghetti Aglio, Olio e Peperoncino)

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Chef Carlo Cracco's Peperoncino Pasta (Spaghetti Aglio, Olio e Peperoncino)

Staple · Noodle · Italian30 min(Prep 15 min + Cook 15 min) · 520 kcal per serving · 2 servings · Normal

A classic Italian pasta taught by Chef Carlo Cracco of Ristorante Cracco, the renowned restaurant in Milan. The garlic is degermed and minced extremely fine, then cooked slowly without browning so it stays white, drawing out a delicate, sweet aroma rather than a sharp punch. The dish is finished simply with just pasta water and olive oil, plus the chef's own twist: Italian parsley that has been blanched and shocked in ice water, then dressed with olive oil and anchovy fish sauce as a topping.

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ファビオ飯 /イタリア料理人の世界61 recipes · 344 cooked

Instructions

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  1. Blanch the large Italian parsley leaves and immediately shock them in ice water. Have the other ingredients ready as well, including the garlic, chili pepper, and anchovy fish sauce.Uses: Italian parsley, Garlic, Chili pepper, Anchovy fish sauce (colatura)~5 minWatch the video from 2:11
  2. Add salt to a large pot of water.Uses: Salt (for the pasta water)Watch the video from 3:23
  3. Gently lower the spaghetti into the boiling water. Do not force it down; wait for it to sink naturally.Uses: Spaghetti alla chitarraWatch the video from 3:26
  4. Pour olive oil into a frying pan.Uses: Olive oilWatch the video from 3:41
  5. Remove the germ from the garlic. Leaving the germ in makes it too pungent and harder to digest.Uses: GarlicWatch the video from 4:22
  6. Mince the garlic extremely fine, so no texture remains. Garlic from this region is delicate and sweet, so even finely minced it will not be overpowering.Uses: GarlicWatch the video from 5:48
  7. Cook the minced garlic slowly in the olive oil. Take your time and cook it carefully without burning it, keeping it white rather than letting it turn brown.Uses: Garlic, Olive oil~3 minWatch the video from 6:25
  8. Tilt the pan, add the chili pepper, and heat it slowly over low heat to infuse the aroma. Use only a small amount, as too much makes it spicy.Uses: Chili pepperWatch the video from 6:59
  9. Check the doneness of the pasta and, once al dente (still firm at the center), transfer it to the pan and toss.Uses: Spaghetti alla chitarraWatch the video from 7:22
  10. Finally, add just a little pasta water to emulsify, and drizzle olive oil over to finish.Uses: Pasta cooking water, Olive oilWatch the video from 8:17
  11. Dress the blanched and ice-shocked Italian parsley with olive oil and anchovy fish sauce. Cut it into bite-sized pieces with scissors.Uses: Italian parsley, Olive oil, Anchovy fish sauce (colatura)Watch the video from 8:50
  12. Plate the pasta on two plates and finish with the seasoned Italian parsley alongside. Eaten together with the parsley, the acidity and umami of the fish sauce add depth to the flavor.Uses: Italian parsleyWatch the video from 9:24

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