Spaghetti aglio, olio e peperoncino & more

Ingredients

• 100 grams of Parmasan cheese
• 2 - 3 small green chilies medium heat
• 6 Tspns of good olive oil
• 2 - 3 cloves of garlic pressed
• 2 cloves of garlic hand crushed
• Dash of grounded black pepper
• 1 Lemon for juice and some zest
• 250 grams of Pasta ideally spagetti (2 people)
• 2 legs of chicken

Preparation

START YOUR COOKING

1Add oil to the pan, add the chicken, 2 chopped chillies and the hand crushed garlic. Fry the chicken. Becare full the chilies and the garlic do not burn. They add flavor to the oil. Once the chicken is ready remove from the pan and pour the oil in a cup and scrape the botttom of the pan as there is a lot of flavor there!

2Cook the pasta very al dente. 10 grams of salt per liter of water.

3Grate the Parmesan add to the cooled down oil, press another 1 - 2 cloves of garlic. Add some lemon juice to taste, add the grounded pepper and lemon zest to taste.

3Mix the oil mixture with the drained pasta

4Add pepper, lemon juice, zest to fine tune the taste