The best creamy spaghetti aglio e olio ever

 
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The best Creamy Spaghetti Aglio e Olio Ever
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.

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
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Directions

40 minutes
  • 1Bring 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.
  • 2Combine 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.
  • 3Stir 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.
  • 4Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
 

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