Spaghetti Aglio E Olio “Tirolese”

For the spaghetti aglio e olio “Tirolese”, bring olive oil to medium heat – add garlic, finely chopped pancetta, pepperoncini in the piece (not so spicy) or finely chopped (spicier) to the pan, sauté mushrooms (any) and chopped tomatoes over medium heat “quietly” (depending on the stove – it should only “sizzle” quietly but not really fry). While this is going on, cook spaghetti and add some pasta water to the pan with the other ingredients (the starch in the pasta water will thicken the olive oil sauce) DO NOT rinse finished spaghetti under water, but add it directly from the pasta pot to the pan (don’t be afraid to let the spaghetti still drip – again, you want to use the starch that sticks to the spaghetti – the starch acts as a “glue” for the sauce). Add finely chopped parsley – sauté everything briefly – salt, pepper – stir and serve. Add parmesan cheese, a salad – finito!

Preparation Tip:

Salt pasta water only when it is already boiling - this saves time, because salty water takes longer to boil!

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