Spaghetti Aglio E Olio

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• Step 1

  Begin by preparing the ingredients. Thinly slice the garlic cloves, finely mince the fresh parsley, and grate the Parmesan cheese.

  • 8 clove garlic, thinly sliced (24 g)
  • 1/2 cup parsley, finely minced (30 g)
  • 1 cup parmesan, freshly grated (100 g)
• Step 2

  Cook the pasta by bringing a large pot of water to a rolling boil. Add the salt to the water, then add the spaghetti. Cook the pasta until al dente, typically for 8 to 10 minutes. Reserve about half a cup of pasta cooking water before draining.

  • 1 lb spaghetti (454 g)
  • 1 tsp salt (6 g)
    (for pasta water)
• Step 3

  Prepare the sauce while the pasta is cooking by heating the olive oil in a large skillet over medium-low heat. Add the sliced garlic to the oil and cook, stirring frequently, until just turning golden, which takes about 1 to 2 minutes. Be careful as the garlic can burn quickly.

  • 1/3 cup olive oil (73 g)
  • 8 clove garlic, thinly sliced (24 g)
• Step 4

  Add the crushed red pepper flakes to the skillet and cook for an additional 30 seconds. If the pasta isn't ready yet, reduce the heat to low or remove the skillet from heat.

  • 1 tsp red pepper flakes (3 g)
• Step 5

  Combine the pasta and sauce by using tongs to transfer the cooked pasta directly from the water into the skillet with the garlic oil. Some pasta water should transfer with the noodles.

  • 1 lb spaghetti (454 g)
  • 1/3 cup olive oil (73 g)
• Step 6

  Toss the pasta in the oil, adding a few tablespoons of the reserved pasta water to create a light sauce. Add the minced parsley and half of the grated Parmesan. Toss thoroughly to coat the pasta, adding more pasta water if necessary to maintain a silky consistency. Allow the pasta to rest in the pan for 1 to 2 minutes to absorb the flavors.

  • 1/2 cup parsley, finely minced (30 g)
  • 1 cup parmesan, freshly grated (100 g)
• Step 7

  Serve the pasta by dividing it among warmed plates and garnishing with the remaining Parmesan cheese. Serve immediately with additional red pepper flakes on the side, if desired.

  • 1 cup parmesan, freshly grated (100 g)
  • 1 tsp red pepper flakes (3 g)