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Spaghetti Aglio, Olio e Peperoncino

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Spaghetti Aglio, Olio e Peperoncino

One of the simplest and most scrumptious pastas out there, best enjoyed by Scarlett Johansson in the movie Chef!


We hope to have made legend Jon Favreau and chef Roy Choi proud with this iconic pasta dish. Serve with a cold glass of dry white wine and be happy.

Makes 4 portions (though you will likely eat 2 portions yourself)
- 500g spaghetti
- 120ml olive oil
- 1 tablespoon butter
- 6 cloves garlic
- 40g flat leaf parsley (i.e. a very generous bunch)
- 1 lemon
- 1 to 2 teaspoons chilli flakes (depending on how spicy you like it!)
- Salt and pepper to taste
- To serve: grated parmesan
  1. Heat up 1.5L water in a saucepan, salt generously and add the pasta. Cook according to the package instructions and reserve 100ml of pasta water before draining the spaghetti
  2. Chop the garlic into thin slices and finely chop the parsley
  3. Zest the lemon
  4. In a large skillet over medium heat add the olive oil and garlic - do not preheat the skillet before adding the oil and garlic, but rather allow them to heat together
  5. Cook on medium heat until the garlic starts to brown
  6. Add salt and black pepper to taste
  7. Add the chilli flakes, butter and lemon zest
  8. Lower the heat and cook for 1 minute, taking care for the garlic not to get too dark, then add 100ml of pasta water
  9. Drain the pasta once ready and add to the sauce
  10. Turn off the heat, add the parsley and juice of one lemon and stir until the sauce has fully incorporated into the pasta
  11. Serve and finish the individual bowls with a generous sprinkle of parmesan
  12. Enjoy!