Name: Pasta Aglio E Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb Spaghetti; 0.5 cup Extra Virgin Olive Oil; 8 cloves Garlic cloves, thinly sliced; 1 tsp Red pepper flakes; 0.5 cup Fresh parsley, finely chopped; 2 tbsp Kosher salt; 1 tbsp Fresh lemon juice; 0.25 cup Grated Pecorino Romano or Parmesan

"Experience the elegance of minimalist Italian cooking with this silky, aromatic Spaghetti Aglio e Olio. Using only a handful of pantry staples, this dish creates a rich, emulsified sauce that perfectly coats every strand of pasta."

Ingredients

Qty	Item
1 lb 450 g	Spaghetti
0.5 cup 120 ml	Extra Virgin Olive Oil
8 cloves 8 cloves	Garlic cloves, thinly sliced
1 tsp 2 g	Red pepper flakes
0.5 cup 30 g	Fresh parsley, finely chopped
2 tbsp 34 g	Kosher salt
1 tbsp 15 ml	Fresh lemon juice
0.25 cup 25 g	Grated Pecorino Romano or Parmesan

How to Make Pasta Aglio E Olio

Bring a large pot of water to a boil and add the kosher salt. Cook the spaghetti until it is just shy of al dente (usually 2 minutes less than the package directions).

While the pasta cooks, place the olive oil and sliced garlic in a cold, large skillet. Set the heat to medium-low and slowly toast the garlic until it turns a light golden brown and smells fragrant, about 5 to 8 minutes.

Stir the red pepper flakes into the oil and cook for an additional 30 seconds to release their heat. If the pasta is not ready, remove the skillet from the heat to prevent the garlic from burning.

Carefully scoop out 1 cup of the starchy pasta cooking water before draining the spaghetti.

Add the drained spaghetti and 1/2 cup of the reserved pasta water to the skillet. Increase the heat to medium and toss the pasta vigorously with tongs for 1-2 minutes until the oil and water emulsify into a creamy sauce.

Remove from heat and stir in the chopped parsley and lemon juice. If the pasta seems dry, add a splash more of the reserved water. Serve immediately, topped with grated cheese if desired.

·
Always start your garlic in cold oil to infuse the oil thoroughly without burning the garlic slices.
·
Reserve more pasta water than you think you need; the starch is the secret to a silky, non-greasy sauce.
·
Thinly slice the garlic instead of mincing it; this prevents it from burning too quickly and provides a better texture.
·
Use high-quality extra virgin olive oil as it is the primary flavor component of the dish.

Frequently Asked Questions

Can I use garlic powder instead of fresh garlic?

No, fresh garlic is essential. Garlic powder will not provide the same depth of flavor or the classic texture of toasted garlic slices.

What is the secret to a creamy sauce without using cream?

The secret is emulsification. By tossing the starchy pasta water with the olive oil over heat, you create a silky sauce that clings to the pasta.

How do I prevent the garlic from becoming bitter?

Cook the garlic over low heat and watch it carefully. It should be a light golden blonde; if it turns dark brown, it will taste bitter and you should start over.

Is Pasta Aglio e Olio vegan?

Yes, it is naturally vegan as long as you omit the optional cheese topping.

Video Tutorials

Spaghetti Aglio e Olio Recipe

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Step-by-Step Visual Guide

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