Description
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.
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
Instructions
- 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.
- 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.
- 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.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 mins
Servings: 4