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Spaghetti Aglio e Olio
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Ingredients
- 1 pound uncooked spaghetti
- 6 cloves garlic , thinly sliced
- 1/2 cup olive oil
- Red pepper flakes , to taste
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Steps
- 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.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.