Spaghetti Aglio e Peperoncino

You wouldn't know this, but I spend hours each week debating which best-loved recipe to share with you next, and pondering on how likely you are to make it. Always mindful of my discerning audience, I carefully consider important factors like ease of preparation, accessibility/cost of ingredients, and calorie count, and carefully limit dishes that don't fall into a sensible eating category. Today, however, I'm going to throw caution to the wind and urge you to do the same. I can't say I make this decadently delicious, laughably easy pasta dish often enough - I allow unnecessary guilt to hold me back - but my family rejoice loudly whenever I do. Low in fat it's admittedly not - though it's actually far less than you may initially think - but it shines in every other way. It's made in mere minutes using everyday ingredients, a small bowlful satisfies, and the marriage of flavors is simply superb. Put your reservations aside just this once and live life with Italian passion.

400 grams spaghetti 100- 125 grams butter* 1 teaspoon dried chili flakes 2 teaspoons crushed garlic 6 spring onions, chopped 3 tablespoons chopped parsley Salt and pepper 1/3 cup grated Parmesan cheese * You'll get even more flavor with the larger amount of butter. Bear in mind that butter is less fattening actually than olive oil and that this divine dish stretches to feed 4. That's 200 calories of butter per person which is not terrible compared to frying foods etc. 1: Cook pasta in boiling, salted water for 10 minutes till just tender and drain well. 2: Heat butter in a frying pan, add garlic, chili flakes and spring onion, and cook for 2 minutes. 3: Add spaghetti, parsley, salt and pepper and stir to combine, then serve sprinkled generously with Parmesan cheese. COOK'S NOTES: My only note is to BEG you to try this as it's a simple combination of ingredients that is sure to thrill. Feel free to replace chili flakes with finely chopped, fresh chili and increase cheese if desired. A small bowlful goes a long way to satisfy hunger and, contrary to the public fear of butter, it's no more calorific than most other pasta dishes.