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My review
Spaghetti Aglio e Olio
Chef John
"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."
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Ingredients
32 m servings 1509 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note:
- It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 1509 calories; 69 g fat; 174.8 g carbohydrates; 45.8 g protein; 35 mg cholesterol; 710 mg sodium. Full nutrition
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Reviews
Read all reviews 153210 Ratings
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Most helpful positive review
7/3/2012
This is one of the first dishes my Italian MIL taught me to make! She told me this was an important dish to know as it is tasty, very economical and you can clean out the fridge using up leftov...
Most helpful critical review
4/30/2014
I made this after seeing it cooked on an Italian cooking show the other day. I have to be honest, this is way too oily for me. I think the servings on this recipe are incorrect also. As a lb of ...
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7/3/2012
This is one of the first dishes my Italian MIL taught me to make! She told me this was an important dish to know as it is tasty, very economical and you can clean out the fridge using up leftov...
6/21/2012
This is so good and so easy! If you watch the video he has you add a half ladle of pasta water to the OO-garlic saute pan. This is important and is missing from the recipe. This stops the gar...
5/7/2012
I love this preparation for spaghetti. I used to the recipe from The Mediterranean Diet, and made it for years. I have adapted this recipe with elements of that one. For example, I add the parsl...
3/16/2013
This was excellent! I have made it a few times, and I cook it a little differently each time. I like to add shrimp, use extra garlic, add about 1-2 tablespoons of butter, and sprinkle about 1/...
5/13/2012
This was a staple in our family growing up, and it still is today! This is such a simple, yet delicious pasta that can be served as a main or side dish. This is also a super economical meal. We ...
4/30/2014
I made this after seeing it cooked on an Italian cooking show the other day. I have to be honest, this is way too oily for me. I think the servings on this recipe are incorrect also. As a lb of ...
5/8/2012
As my dad hailed from Italy, I grew up eating this dish at least once a week. Now, w/my own family, I serve this as a side dish w/ pork chops, substituting the spaghetti w/ extra thin egg nood...
1/5/2014
This was perfect Chef John! I loved the flavors of the garlic with the Italian parsley and cheese, with just a hint of the red pepper flakes. Who would have thought something so simple could mak...
11/30/2012
Finished the whole thing!!! So good! Doubled the red pepper. Forgot the parsley, but it was still great. Too much olive oil, will cut in half next time.