Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

64
Chef John 19910

"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

32 m {{adjustedServings}} servings 1509 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1509 kcal
  • 75%
  • Fat:
  • 69 g
  • 106%
  • Carbs:
  • 174.8g
  • 56%
  • Protein:
  • 45.8 g
  • 92%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  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.
  4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Footnotes

  • Cook's Note:
  • It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.
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Reviews

64
  1. 80 Ratings

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This is one of the first dishes my Italian MIL taught me to make! She told me this was an important dish to know as it is tasty, very economical and you can clean out the fridge using up leftov...

I love this preparation for spaghetti. I used to the recipe from The Mediterranean Diet, and made it for years. I have adapted this recipe with elements of that one. For example, I add the parsl...

This is so good and so easy! If you watch the video he has you add a half ladle of pasta water to the OO-garlic saute pan. This is important and is missing from the recipe. This stops the gar...