Risottata spaghetti aglio oglio| you don’t need to emulsify.

The noodles are completely soaked in the sauce, and it's this thick. Finally, add a lot of parsley. Hello, I'm Chef Nohabyu. Today I'm going to make peperoncino. Here are the ingredients. Spaghetti, garlic, red pepper, Italian parsley, Ayu fish sauce, extra virgin olive oil. Today I'm going to make a basic aglio e olio peperoncino. In my previous videos, I made oil-based peperoncino, boiled water-based peperoncino, and my own cream-based peperoncino. I also made a video comparing different types of peperoncino. Today, I'm going to make it in a way that's similar to one pan. First, prepare water in a pot. Add a small amount of salt. If there's a lot of salt here, it's going to be like a pasta that's going to be cooked from here. Add a small amount of salt and heat it up. First, cut the ingredients while it's boiling. First, I'm going to mince the garlic. I'm using two cloves of garlic today. Remove the core of the garlic and mince it. If you want a punchy peperoncino, mince it finely. If you want a soft scent, mince it coarsely. And then I'll chop the Italian parsley. Now that I've finished cutting the ingredients, I'm going to make the sauce. First, put the garlic and pepper in the pan. If you want to make it spicy, add a little bit of seeds. Add olive oil. The olive oil should be tilted so that when you put it in, the garlic will show its face lightly. I'm going to heat it up now. I always prepare fresh garlic when I cut it. If you leave it for a long time, the garlic will smell a lot. If you cook it right after you cut it, you won't have to worry about the smell. I'm going to heat it up. First, heat the garlic over high heat. I'm going to heat it over high heat. The garlic and pepper are starting to smell a little bit. When it starts to boil, reduce the heat to low. It takes about 4 to 5 minutes to keep the heat low. If you do it right, the garlic and pepper will smell in the oil. It will be a more delicious peperoncino. Now that the garlic is colored, I'm going to heat it up. You can make it right now. I'm going to add the noodles in this state. When you add the noodles, turn on the water. When the noodles are cooked, shake them lightly. It's like mixing the noodles in the hot water. Like this. When the noodles are cooked, it's time to put the pasta in the bag. This pasta is 2.2mm, so it takes 12 minutes. I'm going to lower the heat here. If it's boiling all the time, it'll be cooked right away. When it's cooked, the pasta isn't cooked. I'm going to cook it slowly over low heat. The reason I put the boiled pasta in the bag first is because... If you boil it yourself, the texture of the finished pasta will not be the same as when you boil it normally. By cooking it in a well-boiled state, you can eat it with the same texture as normal pasta. Sensually speaking, this pasta is very similar to risotto. Now it's time to boil the pasta. First, make sure to taste it. If you don't taste it here, you won't know the saltiness. After knowing this, add the fish sauce. You can use white dashi or other colatura. Finally, turn up the heat. This is the final step of boiling the pasta. I'm going to mix it. I'm cooking it on high heat now, but I'll lower the heat once. When the pasta is tilted, the sauce is completely absorbed by the pasta. It's this thickness. Finally, add a lot of Itapase and mix. Turn off the heat. Now that the sauce is firmly entwined with the pasta, I'll serve it. Now the pepperoncino is ready. Let's eat. It's pretty good. This is a perfect arriorio pepperoncino. This method is a very extreme technique, so I think you can really tell what you like. Pepperoncino goes well with this sauce, but of course there are some things that don't go well with it. In fact, there are still intermediate ways to make it, so I hope you can apply it. Thank you for the meal. This pepperoncino is surprisingly difficult to make, but if you make it thin, you can make it easier, so please try it if you like. Thank you for your comments. I'm looking forward to it. See you in the next video. Bye.