Spaghetti Aglio e Olio recipe
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Ingredients
- 1 pound uncooked spaghetti 6 cloves garlic, thinly sliced ½ cup olive oil ¼ teaspoon red pepper flakes, or to taste salt and freshly ground black pepper to taste ¼ cup chopped fresh Italian parsley 1 cup finely grated Parmigiano-Reggiano cheese
Nutrition Info
- 754.6 caloriescarbohydrate: 87.4 gcholesterol: 17.6 mgfat: 34.5 gfiber: 3.9 gprotein: 22.9 gsaturatedFat: 7.5 gservingSize: -sodium: 354.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Aglio e Olio
Directions
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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.
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.
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.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.