Aglio e Olio e Peperoncino with Butter and White Wine

Slice the garlic, prepare small chili peppers, and chop the parsley finely by holding it down and sliding the knife through it. Parsley is tougher than Italian parsley, so aim to chop it finer than flat-leaf parsley.

Bring water to a boil, add 25 g of salt per 2 L, and start cooking the thick bronze-die spaghetti. Since it finishes in the pan, drain a 12-minute pasta at 10 minutes.

Put the garlic, chili pepper, and 1 tablespoon of olive oil in a frying pan, set it over the heat, and cook until the garlic and chili start to sizzle.

Once it starts to sizzle, lower the heat and cook gently for a few minutes, until the aroma of the garlic and chili comes through clearly.

Set the pan flat again, add a generous amount of white wine, at least 100cc, turn the heat to high, and cook off the alcohol.

Check whether the alcohol has cooked off. If it smells sharp, it has not yet. Taste it, and if there is no alcoholic edge left, it is ready.

Once the alcohol has cooked off, move on to the reduction phase. Reduce it until it is about the same volume as the 1 tablespoon of olive oil, creating a thick, emulsified state.

Add about 100cc of the pasta cooking water to the emulsified base. Once the base is ready, turn off the heat until the pasta is done.

Add the pasta to the pan while it is still firm, more than 2 minutes before it would be fully cooked, and cook for about 2 minutes over slightly high heat. Starch dissolves out from the rough surface of the bronze-die pasta and thickens the sauce.

Once the liquid becomes thick, add a generous amount of butter and keep stirring. Butter is fat plus water, so stirring makes the sauce even more thickly emulsified, and combined with the starch from the pasta it turns creamy.

It will have become a little heavy, so add a small amount of pasta water, add plenty of parsley, add Parmesan cheese, and stir everything together to finish.

Once you have a properly thick sauce, plate it and it is done.