Co-Owner Of Beccofino & Julius Pizzeria Cordell Khoury’s Go-To Pasta Recipe

Cordell Khoury, one of the owners behind some of Brisbane’s best Italian restaurants (including Beccofino and Julius Pizzeria), dishes on his favourite after-work meal: a simple but delicious spaghetti aglio, olio e peperoncino.

“It’s my most repeated recipe. It’s made with ingredients most people would have on hand and is super quick and easy. It’s light but filling, perfect for a late-night snack. Many Italian chefs I’ve worked with have told me they would often leave a bar after midnight to eat this pasta before heading back out again, refuelled and ready to go!” – Cordell

CORDELL KHOURY’S SPAGHETTI AGLIO, OLIO E PEPERONCINO 

Serves 1

Ingredients:

80g dried spaghetti 2 tablespoons of extra virgin olive oil 2 cloves of garlic, thinly sliced A good pinch of dried chilli flakes (to taste) A good pinch of chopped parsley A small handful of toasted breadcrumbs Salt

Method:

1. Cook the spaghetti in a pot of boiling salted water according to the packet instructions.

2. Gently heat the oil in a frying pan.

3. Add the garlic, chilli flakes, parsley, and a good pinch of salt, then sauté for a few minutes until it starts to smell fragrant.

4. When the pasta is cooked, strain it, but reserve a little of the cooking water.

5. Add the pasta to the pan with a splash of the pasta water and toss well to coat the pasta.

6. Taste the seasoning and adjust.

7. Serve it in a bowl and finish with the toasted breadcrumbs.