06/18/2026
Yes the pasta is brown, it’s semolina durum whole grain. (19g of protein per serving)
I panicked when I realized our garlic household was COMPLETELY OUT OF FRESH GARLIC. (It’s all on the field)
Then after breathing into a paper bag I realized I’ve been using our garlic powder for the past 10 years and I’m just being dramatic. Anyways:
-500g of durum whole grain semolina spagetti
-as much extra virgin olive oil as your heart desires
-1 tbsp of bcgarlic powder
-aleppo pepper flakes and chili flakes
-100g of pecorino (ya ya I know this isn’t cacio e pepe cry about it)
-sprig of parsley
-2 egg yolks.
1. Heat olive oil in a pan on super low heat. Boil your pasta at the same time.
2. Add your chili flakes and your garlic powder.
3. Watch the temperature really carefully, low or “2” should be good enough. You DO NOT want your garlic to change color quickly, the goal is to just get the chili crispy and imbue the oil with flavor alongside the garlic.
4. Mix constantly so the powder and chili mix to make a very aromatic oil base.
5. Add about 1/3rd a cup of your pasta water to the oil and mix thoroughly, emulsifying your oil, chili and garlic powder. The liquid should be creamy and silky.
6. Drain the pasta and add it in (MOsTLY COOKED). Add it *just* before it becomes al dente, it should cook INSIDE the oil.
7. Add your pecorino into the pasta, and 2 egg yolks. Pepper to@flavor ( atp it’s basically cacio e pepe)
8. Toss and turn like its a restless night. Make sure the pasta is getting nicely covered in that garlic chili oil and the pecorno and yolks are glazing each individual strand of pasta. I cook it down because I want a drier pasta. You can leave the sauce more runny if you prefer, just cook the pasta for about 6 minutes or so.
Garnish with some finely chopped parsley and enjoy.
