Description
Spaghetti Aglio e Olio is a classic Italian pasta dish that combines perfectly cooked spaghetti with a flavorful sauce made from garlic, olive oil, cracked black pepper, red pepper flakes, and fresh parsley. Finished with Parmesan cheese and a splash of lemon juice, this simple yet bold recipe is easy to prepare and makes for a delicious, comforting meal that serves eight.
Ingredients
Scale
Primary Ingredients
- 1 lb spaghetti
- 1 tsp salt
- 1 bulb garlic (about 20 cloves, peeled and sliced thin)
- ¼ tsp freshly cracked black pepper
- ½ tsp cracked red pepper flakes
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- 1 Tbsp Italian parsley
- 2 Tbsp lemon juice
- ¼ cup reserved pasta water (from cooking spaghetti)
Instructions
- Prepare Pasta: Gather all ingredients and bring a large pot of water to a boil. Add ½ tsp salt to the boiling water, then cook the spaghetti until al dente, approximately 10 minutes. Reserve ¼ cup of the pasta cooking water before draining.
- Sauté Garlic and Spices: In a large saucepan over medium-low heat, warm the olive oil. Add the sliced garlic, ½ tsp salt, freshly cracked black pepper, and cracked red pepper flakes. Sauté gently until the garlic is fragrant and lightly golden, about 2 minutes, being careful not to burn the garlic.
- Combine Pasta and Sauce: Add the drained spaghetti directly into the saucepan with the garlic-infused oil. Toss thoroughly to ensure every strand is coated in the flavorful oil.
- Add Finishing Touches: Stir in the grated Parmesan cheese, chopped Italian parsley, lemon juice, and 2 Tbsp of the reserved starchy pasta water. Toss well to allow the cheese to melt into the sauce and bind with the pasta. Add additional pasta water if a looser sauce consistency is desired.
Notes
- Using a whole bulb of garlic (around 20 cloves) provides a bold and rich garlic flavor that defines the dish. Slicing the garlic thinly helps it infuse into the oil evenly without burning.
- For a spicier variation known as ‘spaghetti aglio olio e peperoncino,’ some recipes add fresh chili peppers. This recipe uses cracked red pepper flakes for a controlled and economical heat level.
- Reserve pasta water is key to adjusting the sauce consistency and helping the cheese melt smoothly into the pasta.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of recipe)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg
