Aglio Accidente

This one was discovered when trying to make a classic agilio e olio and realising I didn’t have any chilli flakes so I thought I better use the heat from black pepper instead which then turned it into more of a caccio Pepe because I added cheese but either way its a great dish and its bloody delish and it takes no time at all so whip it up you legend.

15 mins

Ingredients

6 cloves garlic
Parmesan as much as you want
Salt
Half a pack of spaghetti if you’re hungry
Fresh parsley about a full handful
6 tablespoons of good olive oil
Shit loads of black pepper
Juice of half a lemon

Ingredients

Instructions

Get your water boiling with loads of salt in it and whack that spaghetti in.
Thinly slice all your garlic into little garlicky disks. Heat your large amount of olive oil in a big frying pan or wok and chuck in the garlic for a couple of minutes on a low-medium heat. We don’t want it burning. Also add a good few cracks of black pepper.
When your spaghetti is al dente, not fully cooked and with bite to it, turn the heat off and chop up a load of parsley. Add a good splash of pasta water to the oil and garlic.
Get most of your parsley and all of your spaghetti in the frying pan. Toss this all about until it gets saucier. The oil and pasta water should emulsify an look quite glossy. This is where we grate in a vast amount of parmesan and a bit more black pepper. We also want to squeeze in the juice of half a lemon.
Keep everything tossing over the heat until all the spaghetti is nicely coated and everything is perfecto. Serve in a bowl with some more parsley and more cheese if you’re feeling dangerous. Enjoy!