Confit garlic spaghetti

Feeds: 2


  • 200g spaghetti 

  • 4-5 confit garlic cloves crushed

  •  2 tbsp confit garlic oil

  • 1 red chilli finely sliced 

  • 1 handful finely sliced flat Parsley 

  • 120g finely grated pecorino cheese

  • Salt and pepper 


  1. Heat a frying pan on a medium heat with the garlic and oil 

  2. Add the sliced chillis and soften

  3. Meanwhile boil heavily salted water and cook the spaghetti until al dente. Reserving a large cup of pasta water 

  4. Add the pasta water to the garlic chilli mix then 3/4 of the cheese allow to melt and mix in the pasta 

  5. Toss it all through with the parsley making sure it’s completely coated 

  6. Serve with the remaining cheese
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