Spaghetti Aglio e Olio No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly.

prep: 10 mins cook: 22 mins total: 32 mins Servings: 4 Yield: 4 servings

Ingredients

  • 1 pound uncooked spaghetti
  • 6 cloves garlic, thinly sliced
  • ½ cup olive oil
  • ¼ teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • ¼ cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese

Directions

    Step 1

    Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.

    Step 2

    Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

    Step 3

    Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

    Step 4

    Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Cook's Note:

It’s not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.

Nutrition Facts

Per Serving: 755 calories; protein 22.9g; carbohydrates 87.4g; fat 34.5g; cholesterol 17.6mg; sodium 354.8mg.

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