Description
Introducing the Garlic Chilli Spaghetti Delight, a daring culinary creation that blends the traditional charm of Italian spaghetti with the fiery zest of chillies and the rich, depth of pecorino cheese. This recipe is perfect for those who appreciate a spicy kick to their meals, serving up a satisfying dish that promises to ignite your taste buds and elevate your dining experience.
Ingredients
- 250 g dried spaghetti or bucatini
- 1 tsp whole black peppercorns
- 1 shallot, diced
- 4 cloves garlic, minced
- 2 red bird’s eye chillies, minced
- 2 tsp Kashmiri chilli powder
- 50 g salted butter
- 70 g pecorino romano, very finely grated (plus extra for garnishing)
- A handful of parsley, roughly chopped
Step-by-step Directions
1. Cooking the Pasta
Begin by boiling your choice of spaghetti or bucatini in salted water, cooking it for one minute less than advised on the package to maintain an al dente texture.
2. Toasting the Peppercorns
Toast the black peppercorns in a dry pan over low heat until they become fragrant, which usually takes about 1 to 2 minutes. Then, grind them coarsely using a pestle and mortar, keeping some larger bits for texture.
3. Preparing the Flavor Base
Melt the butter in a wide pan over low heat. Add the crushed black peppercorns followed by the diced shallots, minced garlic, and chillies, sautéing over medium heat until the shallots turn translucent and the garlic takes on a golden color.
4. Incorporating the Chilli Powder
Reduce the heat to low before adding the Kashmiri chilli powder, stirring it into the butter to release its flavors without burning.
5. Combining the Ingredients
Turn off the heat, then pour a generous ladle of the pasta’s starchy cooking water into the pan. Add the drained pasta directly into the sauce, mixing well to combine.
6. Finishing the Dish
Stir in the grated pecorino cheese, mixing vigorously to create a smooth emulsion with the pasta water and melted butter. Adjust the sauce consistency with additional pasta water or cheese if necessary. Finally, stir through the chopped parsley and serve your dish immediately.
Servings & Preparation/Cooking Time
This recipe serves 4 people and typically requires about 30 minutes of preparation and cooking time.
Tips for Storage & Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a pan over low heat, adding a small splash of water to loosen the sauce if necessary.
Conclusion
The Garlic Chilli Spaghetti Delight is more than just a meal; it’s a vibrant fusion of flavors that bring a new level of excitement to your dining table. Whether you’re looking to spice up your dinner routine or impress guests with your culinary prowess, this dish is sure to satisfy. Enjoy crafting this delightful recipe that promises both warmth and exhilaration with each bite.
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Garlic Chilli Spaghetti Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Introducing the Garlic Chilli Spaghetti Delight, a daring culinary creation that blends the traditional charm of Italian spaghetti with the fiery zest of chillies and the rich, depth of pecorino cheese. This recipe is perfect for those who appreciate a spicy kick to their meals, serving up a satisfying dish that promises to ignite your taste buds and elevate your dining experience.
Ingredients
- 250 g dried spaghetti or bucatini
- 1 tsp whole black peppercorns
- 1 shallot, diced
- 4 cloves garlic, minced
- 2 red bird’s eye chillies, minced
- 2 tsp Kashmiri chilli powder
- 50 g salted butter
- 70 g pecorino romano, very finely grated (plus extra for garnishing)
- A handful of parsley, roughly chopped
Instructions
- Begin by boiling your choice of spaghetti or bucatini in salted water, cooking it for one minute less than advised on the package to maintain an al dente texture.
- Toast the black peppercorns in a dry pan over low heat until they become fragrant, which usually takes about 1 to 2 minutes. Then, grind them coarsely using a pestle and mortar, keeping some larger bits for texture.
- Melt the butter in a wide pan over low heat. Add the crushed black peppercorns followed by the diced shallots, minced garlic, and chillies, sautéing over medium heat until the shallots turn translucent and the garlic takes on a golden color.
- Reduce the heat to low before adding the Kashmiri chilli powder, stirring it into the butter to release its flavors without burning.
- Turn off the heat, then pour a generous ladle of the pasta’s starchy cooking water into the pan. Add the drained pasta directly into the sauce, mixing well to combine.
- Stir in the grated pecorino cheese, mixing vigorously to create a smooth emulsion with the pasta water and melted butter. Adjust the sauce consistency with additional pasta water or cheese if necessary. Finally, stir through the chopped parsley and serve your dish immediately.