Spaghetti Aglio E Olio

Name: Spaghetti Aglio E Olio
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
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

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Prep Time: 10 minutes

Cook Time: 22 minutes

Total: 32 minutes

Servings: 4

Author : Chef John

Ingredients

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1 pound uncooked spaghetti6 cloves garlic, thinly sliced½ cup olive oil¼ teaspoon red pepper flakes, or to tastesalt and freshly ground black pepper to taste¼ cup chopped fresh Italian parsley1 cup finely grated Parmigiano-Reggiano cheese

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Instructions

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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.