Steps

1. Mince 1 clove of garlic after lightly crushing it. (Key Tip!) Crushing before mincing enhances the aroma.
   🕒 02:35
2. Place the minced garlic and 2 tbsp of olive oil in a pot.
   🕒 03:04
3. Bring 1.5 liters of water and 1 tbsp of salt to a boil in a frying pan.
   🕒 03:17
4. Add 100g of spaghettini to the boiling water and cook for 7 minutes, which is 2 minutes less than the package instructions.
   🕒 03:45
5. Gently heat the garlic and olive oil in the pot over low heat for 5-6 minutes to infuse the aroma. (Key Tip!) Starting with cold olive oil and heating slowly maximizes the garlic's fragrance.
   🕒 03:55
6. If the garlic starts to burn, add a small amount of pasta cooking water.
   🕒 04:31
7. Cut 1 red chili pepper in half and remove the seeds.
   🕒 04:39
8. Once the garlic is fragrant, remove the pot from the heat and add the deseeded red chili pepper.
   🕒 04:50
9. Add another small amount of pasta cooking water.
   🕒 04:58
10. Add 10g of butter, increase the heat to high, melt the butter, and mix well. (Key Tip!) Adding butter aids emulsification, adding umami and depth.
    🕒 05:20
11. Reserve a small amount of pasta cooking water.
    🕒 06:08
12. Transfer the cooked spaghettini to the pot and toss with the sauce over high heat until well combined. (Key Tip!) Allow the sauce to be fully absorbed by the pasta and emulsify to achieve a thick consistency.
    🕒 06:27
13. Taste and adjust seasoning with the reserved pasta water if needed.
    🕒 06:54
14. Use chopsticks to twirl the pasta and plate it.
    🕒 07:10
15. Pour the remaining sauce from the pot over the pasta and garnish with red chili pepper, if desired.
    🕒 07:46
16. Finish by sprinkling with coarsely ground black pepper (to taste) and minced Italian parsley (to taste).
    🕒 07:52