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 spaghetti2 tablespoons of extra virgin olive oil2 cloves of garlic, thinly slicedA good pinch of dried chilli flakes (to taste)A good pinch of chopped parsleyA small handful of toasted breadcrumbsSalt

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.