Spaghetti Aglio e Olio

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.

• Preparation Time: 10 mins
• Cooking Time: 22 mins
• Total Time: 32 mins
• Calories: 755 Calories

Ingredients

• ½ cup olive oil
• salt and freshly ground black pepper to taste
• 1 pound uncooked spaghetti
• ¼ cup chopped fresh Italian parsley
• 1 cup finely grated Parmigiano-Reggiano cheese
• 6 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.