II version is just like home made! III version is good too! In Rome we add a secret: 1 or 2 anchovies in the oil soffritto. I love the version with bottarga too❤ By the way you are a good Chef! BRAVO!!!!!!
Although not authentic, what would an aglio, olio e peperoncino be called if some parmigiano reggiano is added at the end? Is there an authentic recipe that resembles this and if so, what is the name for such a dish.