"There are certain dishes that just aren’t worth messing with — and spaghetti aglio e olio is one of them. As with all of the best Italian recipes, this one is greater than the sum of its parts. Take a couple of basic ingredients from the pantry — dry spaghetti, extra-virgin olive oil, fresh garlic, red pepper flakes — and together they become one of the simplest yet most satisfying pasta dishes on the planet.
This is like buttered noodles for adults, with the added benefit of each bite whisking you away to a tiny trattoria in Rome."
Sometimes I'll even stir in a bit of anchovy paste... to enhance things. Supposedly anchovy paste can add 10 yards to your drives.
Yea I think it's more traditionally done with Bucatini. I had spaghetti.
That's not the punch I'm referring to. Pecorino Romano is a sheep's milk cheese, so it's naturally tangier than Parmigiano Reggiano. It's also not aged as long, so it retains more of it's bite.