Bucatini aglio e olio, chile, Pecorino Romano PDO, parsley

40 minutes


4 people
Adjust Servings
Extra virgin olive oil 2 ounces
Chopped garlic 1 teaspoon
Kosher salt 1/2 teaspoon
Chile flakes 1/8 teaspoon
Chopped parsley 1/2 teaspoon
Bucatini 4 ounces
Grated Pecorino Romano PDO 1 ounce
Chopped parsley
Preparation Stage
By Chef Craig Tragni of Jon & Vinny’s | Los Angeles

For the Sauce:
In a sauté pan over medium heat, combine oil, garlic, and salt. Sauté until garlic is fragrant and golden.
Add chile flakes and parsley and cook additional 1 minute. Remove from heat and add 4 ounces water.
Stir until fully combined. Return pan to low heat, cover, and keep warm.


To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook bucatini until just al dente. Strain and add cooked pasta to the Sauce.
Toss until Sauce is fully emulsified and the pasta is evenly coated.
Transfer mixture to a serving plate. Top with Pecorino Romano PDO and parsley.


Adapted by StarChefs

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