Bucatini Aglio e Olio

Chile, Pecorino Romano PDO, Parsley

Chef Craig Tragni of Jon & Vinny’s | Los Angeles

“This is a classic Italian recipe that I’ve eaten since I was a child. It’s very popular in Italian American families. It is simple and delicious when executed properly. I like to add Pecorino Romano on top as it gives a well balanced salty and nutty flavor profile with a sharp bite to finish. “ - Chef Craig Tragni

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Adapted by StarChefs | september 2023

INGREDIENTS

Sauce:
2 ounces extra virgin olive oil
1 teaspoon chopped garlic
½ teaspoon kosher salt
⅛ teaspoon chile flakes
½ teaspoon chopped parsley

To Assemble and Serve:
4 ounces bucatini
1 ounce grated Pecorino Romano PDO
Chopped parsley

METHOD

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.

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