Creamy Spaghetti Aglio E Olio

"Creamy Spaghetti Aglio e Olio is easy to make, delicious to eat and the sexiest
pasta recipe I know. 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."

Servings: 0

Author:

Prep Time
10 minutes

Cook Time
22 minutes

Keywords:

Creamy Spaghetti Aglio E Olio Spaghetti Aglio E Olio

🧂 Ingredients

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
1/2 cup olive oil
1/4 tsp red pepper flakes, or to taste
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Instructions

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 the 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.

Creamy Spaghetti Aglio E Olio

Keywords:

🧂 Ingredients

Instructions

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