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Spaghetti Aglio e Olio

×2

A classic Italian pasta tossed in garlic-infused olive oil, red pepper flakes, parsley, and starchy pasta water for a silky emulsified sauce.

  • water, for boiling pasta and reserving starchy pasta water
  • 4 to 6 pinches salt, for pasta water (big pinches)

Bring a large pot of water to a boil and salt it well with big pinches of salt.

  • 2 lbs (910 g) spaghetti

Cook the spaghetti, planning to pull it 2–3 minutes before the package says it will be al dente; reserve pasta water.

  • 1⁄2 cup (110 g) olive oil, or enough to generously coat a large skillet
  • 6 to 8 cloves garlic, thinly sliced

In a large skillet over medium-low heat, add olive oil to generously coat the pan; add sliced garlic and gently cook.

  • chili pepper flakes, to taste

After about a minute, add red pepper flakes and continue cooking until the garlic is softened but not browned.

Add a ladle of reserved pasta water to the skillet (it will sizzle) to stop the garlic from cooking and cool the pan slightly.

Add the nearly al dente pasta to the skillet and shake/toss so the pasta water emulsifies with the garlic-infused oil into a sauce.

Add reserved pasta water one ladle at a time, tossing continuously, until the pasta reaches your desired doneness and the sauce coats the noodles.

  • 2 bunches fresh flat-leaf parsley leaves, finely minced
  • black pepper, to taste

Sprinkle in parsley and keep shaking/mixing to combine; if the pan looks dry, add more pasta water as needed and season with black pepper to taste.

Notes
  • Cook until the garlic is softened but not browned.
  • Once you start cooking, this is not something you can walk away from. The dish needs you to stay there.
  • In Italy it’s apparently a sin to put cheese on this. If served with cheese to an Italian they will call it Cacio e Pepe. So we’re not gonna put any cheese on although feel free to go ahead and add cheese if you like.

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