When a Fiery Chilli Met a Master Chef

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Recipe 👇🏻
Aglio e olio pasta with Mrs C’s secret recipe chilli oil

by Chef Elia Donati

An Italian classic, with 2 key steps to create a staple found in trattorias.
For 2 Adults.
Cooking 15 minutes.

1 teaspoon of Mrs C’s secret recipe chilli oil, add more as desired Mrs C’s the OG (Properly hot, seriously tasty)
or use Mrs C’s the Apprentice (Mild)
250 g dried spaghetti (or any other long dried pasta).
30 grams of Parmigiano.
2 cloves of garlic, thinly sliced or confit.

I Cook pasta in a large pot of salted boiling water
II In a pan at low heat, add a few cloves of garlic (confit garlic is preferable if available),
1 teaspoon of Mrs C’s the OG or Mrs C’s the Apprentice, & a couple of
Stir regularly until the anchovies have dissolved.
Key step 1: collect ¼ cup of pasta cooking water & place on bench.
Once the pasta is cooked to your desired level, drain thoroughly & add the pasta to
the pan; stirring to combine all the ingredients on low heat.
Add the ¼ cup of pasta cooking water; this will help thicken the sauce (add more
water as desired).
Key step 2: add the Parmigiano in small quantities to the pan whilst stirring.
Adding it slowly is to prevent lumps from forming and allowing the Parmigiano to
add flavour, bond to the pasta and give the sauce a rich, creamy texture.
Serve on a plate and garnish with more Mrs C’s secret recipe chilli oil, chopped
chives or parsley & Parmigiano as desired.

Buon appetito,
Chef Elia Donati

Mrs C’s secret recipe chilli oil

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