Spaghetti Aglio e Olio

• •1 lb spaghetti
• •0.5 cup extra virgin olive oil
• •8 large garlic cloves, thinly sliced
• •1 teaspoon red pepper flakes (peperoncino)
• •0.5 cup fresh Italian parsley, finely chopped
• • to taste kosher salt
• • to taste freshly ground black pepper

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite). Before draining, reserve at least 1.5 cups of the starchy pasta water.

2. 2

   While the pasta cooks, heat the extra virgin olive oil in a large, deep skillet or pan over very low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, for 5-7 minutes, or until the garlic is fragrant and barely golden. Do not let the garlic brown or burn, as it will become bitter.

3. 3

   Once the spaghetti is al dente, use tongs to transfer it directly from the pot to the skillet with the garlic oil. Do not drain it completely; a little pasta water clinging to the spaghetti is beneficial.

4. 4

   Add about 0.5 cup of the reserved pasta water to the skillet. Increase the heat to medium-high and toss the spaghetti vigorously with the garlic oil and pasta water. Continue tossing and stirring, adding more pasta water a tablespoon or two at a time, until a glossy, emulsified sauce forms that beautifully coats the spaghetti. This process usually takes 2-4 minutes.

5. 5

   Remove the skillet from the heat. Stir in half of the chopped fresh Italian parsley. Taste and adjust seasoning with salt and freshly ground black pepper as needed. The sauce should be well-seasoned and slightly spicy.

6. 6

   Serve immediately, garnished with the remaining fresh parsley.

Chef's Tips

• 💡**Don't Burn the Garlic:** This is the most crucial step. Cooking the garlic gently over low heat allows its flavor to infuse the oil without becoming bitter. Watch it carefully and remove from heat if it starts to brown too quickly.
• 💡**Quality Olive Oil:** Since olive oil is a primary flavor component, use a good quality extra virgin olive oil for the best results.
• 💡**Reserve Pasta Water:** The starchy pasta water is essential for creating the emulsified, creamy sauce. It binds the oil and seasonings to the pasta.
• 💡**Al Dente Pasta:** Cook your spaghetti just until al dente, as it will continue to cook slightly when tossed with the hot sauce.
• 💡**Toss Vigorously:** Tossing the pasta vigorously in the skillet helps create the emulsion, turning the oil and pasta water into a cohesive, glossy sauce.