Steps

1. Remove the core from 2 cloves of garlic, then finely mince. Recommended: Use imported garlic for a stronger aroma.
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2. In a cold frying pan, add 1 tbsp of olive oil and the minced garlic. Turn on medium heat.
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3. Once small bubbles appear, push the garlic to the edge of the pan and cook over low heat to extract the garlic's aroma.
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4. When the garlic turns a golden brown color, add 1 red chili pepper. Tip: Add the chili pepper after the garlic as it burns more easily.
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5. Once the chili pepper is cooked and the garlic is uniformly golden brown, add 350ml of water, 1 tsp of consommé, and 2 pinches of salt.
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6. Once the water boils, return to medium heat and add 100g of spaghetti. Tip: Twisting the spaghetti as you add it helps it fit into the pan.
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7. Reduce heat to medium-low and simmer the spaghetti. Tip: Adding consommé helps replicate the umami and creamy sauce found in restaurant dishes.
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8. As the spaghetti finishes cooking, increase the heat to high and let the pan's liquid absorb completely into the spaghetti.
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9. Just as the cooking finishes, add 1 tbsp of finishing olive oil and turn off the heat.
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10. Stir quickly to emulsify. Tip: With this method, emulsification will happen automatically without fail.
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11. Taste and add more salt if needed. Tip: Since there are no other ingredients, it's crucial to season the spaghetti itself thoroughly.
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12. Twist the spaghetti as you plate it. Tip: This plating technique helps keep the spaghetti from cooling down quickly.
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13. Sprinkle with dried parsley if desired.
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14. When eating, add a tiny bit of soy sauce if you like. Tip: Adding soy sauce adds depth and complexity to the peperoncino.
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