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Spaghetti Aglio Olio Peperoncino e Funghi – Spaghetti Garlic, Oil, Chili and Mushrooms

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Spaghetti Aglio Olio Peperoncino e Funghi! Dies sind vermutlich die schnellsten Spaghetti der Welt! Es ist ein typisch neapolitanisches Gericht, aber die Zugabe von Chili stammt von den Römern. Und die Zugabe von Pilzen stammt von mir! Meine Besucher waren überglücklich! Was soll ich noch lange sagen? Versucht sie einfach, sie schmecken hervorragend! Und vor allem, wer ist nicht glücklich, nicht lange am Herd stehen zu müssen, wenn Gäste da sind???

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These are probably the fastest spaghetti ever! It is a typical Neapolitan dish, however by the Romans added chili. And I added mushrooms! My visitors were more than happy with them! What else should I say? Just try them, they are delicious! 

Spaghetti Aglio Olio Peperoncino e Funghi

Für 4 Personen:
4 Knoblauchzehen, gehackt
50 ml Olivenöl
½ Bund Petersilie
1-2 rote Chili Schote, gehackt
50 g Pecorino Romano Käse, gerieben (oder Parmesan)
Salz und Pfeffer
400 g Pilze, klein geschnitten
350 g Spaghetti

Die Spaghetti nach Packungsanleitung kochen. Das Olivenöl erhitzen und den Knoblauch und die Chili Schoten darin anschwitzen. Die Pilze dazu geben und die gehackte Petersilie. 1 Suppen Schöpflöffel des Pasta Wassers in die Pilze geben. Die Pasta abgiessen. Die Sauce würzen Und die Spaghetti sofort dazu geben. Pecorino Käse dazu geben, gut vermischen und servieren.

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For 4 Persons:
4 cloves of Garlic, chopped
50 ml Olive Oil
½ Bunch Parsley
1-2 red Chili, chopped
50 g Pecorino Romano Cheese, grated (or Parmesan)
Salt and Pepper
400 g Mushrooms, chopped
350 g Spaghetti

Cook the spaghetti as advised on the packaging. Heat the olive oil and fry the garlic and chili. Then add the mushrooms and the chopped parsley. Add 1 soup ladle of the pasta cooking water to the sauce and season. Drain the pasta and add them to the sauce. Sprinkle with the pecorino cheese.

Spaghetti Aglio Olio Peperoncino e Funghi
Spaghetti Aglio Olio Peperoncino e Funghi
Spaghetti Aglio Olio Peperoncino e Funghi
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