Description
This authentic Spaghetti Aglio e Olio recipe features perfectly toasted garlic in olive oil with red pepper flakes and Parmigiano-Reggiano cheese. A classic Italian pasta dish that’s simple, quick, and absolutely delicious for busy weeknights or elegant dinner parties.
Ingredients
For the Pasta:
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1 pound uncooked spaghetti (linguine or fettuccine work too)
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Salt for pasta water (be generous—this is where your pasta gets its flavor)
For the Garlic Oil:
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½ cup olive oil (use the good stuff—extra virgin makes all the difference)
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6 garlic cloves, thinly sliced (adjust based on how much you love garlic)
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¼ teaspoon red pepper flakes, or to taste (start small if you’re heat-sensitive)
For Finishing:
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Salt and freshly ground black pepper to taste
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¼ cup fresh Italian parsley, chopped
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1 cup Parmigiano-Reggiano cheese, finely grated (divided—half for tossing, half for topping)
Instructions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite (al dente), about 10-12 minutes.
Before draining, reserve ½ cup of the starchy pasta water—you’ll need this later. Drain the pasta and transfer to a pasta bowl.
While your pasta cooks, combine olive oil and sliced garlic in a cold skillet. This is the secret to perfectly golden garlic that never burns.
Cook over medium heat to slowly toast the garlic, about 10 minutes. You’ll start to smell that amazing aroma filling your kitchen.
Reduce heat to medium-low when the olive oil begins to bubble. Cook and stir until the garlic turns a gorgeous golden brown, about another 5 minutes.
Watch it carefully, there’s a fine line between golden perfection and burnt bitterness. Do not let the garlic burn. Remove from heat once it’s perfectly toasted.
Stir red pepper flakes, salt, and black pepper into the drained pasta while it’s still hot. This ensures the seasonings distribute evenly before the oil goes on.
Pour the hot olive oil and garlic over the seasoned pasta. The sizzle and aroma at this moment is pure magic. Use tongs or a wooden spoon to start tossing everything together.
Sprinkle with Italian parsley and half of the Parmigiano-Reggiano cheese. Toss until combined, adding a splash of reserved pasta water if the pasta seems dry or the sauce isn’t coating the noodles well.
Serve the pasta hot, topped with the remaining Parmigiano-Reggiano cheese. This dish is best enjoyed right away when the garlic oil is still glistening and the pasta is piping hot.
Notes
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Use bronze-cut pasta if you can find it – The rough texture helps the sauce cling better than smooth pasta
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Keep a close eye on that garlic – Set a timer if you need to; burnt garlic will make the whole dish taste bitter
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Add a pat of butter at the end – This creates extra richness and helps the sauce emulsify beautifully
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Toss vigorously – Don’t be shy when mixing; aggressive tossing helps create that restaurant-style glossy coating
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Taste and adjust – Everyone’s garlic tolerance is different; start with 4 cloves if you’re nervous, or go up to 8 if you’re a garlic lover
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian