Spaghetti Aglio e Olio with Pecorino and Spinach

Instrucciones

1. 1

   **Cook the Spaghetti**: In a large pot of boiling salted water, cook the spaghetti according to the package instructions until al dente. Reserve about ½ cup (120ml) of the pasta cooking water before draining the spaghetti.

2. 2

   **Prepare the Oil Mixture**: In a large skillet over medium heat, add the olive oil. Add the sliced garlic and chopped chili pepper and cook for about 1-2 minutes, stirring frequently until the garlic is golden and fragrant (be careful not to burn it).

3. 3

   **Add Spinach**: Stir in the chopped spinach, cooking until wilted, about 2-3 minutes. If the mixture starts to dry out, add a little pasta cooking water to keep it moist.

4. 4

   **Combine**: Add the drained spaghetti to the skillet. Toss the spaghetti in the garlic-oil-spinach mixture for a minute, adding reserved pasta water as needed to create a light sauce.

5. 5

   **Finish with Cheese**: Remove from heat and stir in the grated pecorino Romano. Season with salt and pepper to taste.

6. 6

   **Serve**: Plate the spaghetti, garnishing with additional pecorino and freshly chopped parsley. Enjoy your meal!