Spaghetti Aglio e Olio (Garlic & Oil)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Slice the garlic thinly. Gather all ingredients: extra virgin olive oil, parsley, garlic, red pepper flakes, black pepper, Pecorino Romano, and spaghetti.
   ≈0:49
2. 2
   Bring a large pot of salted water to a boil. Add the spaghetti and stir gently to separate. Cook until al dente.
   ≈2:17
3. 3
   Pour olive oil into a pan and heat over medium heat. Add sliced garlic and fry gently until fragrant and golden, being careful not to burn it.
   ≈2:56
4. 4
   Add red pepper flakes and black pepper to the garlic oil, adjusting amounts to taste. Keep the heat low and let the seasonings infuse into the oil.
   ≈4:06
5. 5
   When the pasta is nearly done, reserve about three-quarters cup of pasta cooking water.
   ≈6:20
6. 6
   Drain the spaghetti and return it to the pot or a large bowl. Pour the hot garlic oil and seasonings over the pasta.
   ≈8:43
7. 7
   Add some of the reserved pasta water (about half) and toss gently until the oil coats every strand. Add more pasta water if needed to achieve a silky consistency.
   ≈9:49
8. 8
   Fold in the fresh chopped parsley and Pecorino Romano cheese. Toss gently. Add more red pepper flakes if you prefer extra heat.
   ≈10:09
9. 9
   Plate the spaghetti and garnish with additional cheese and parsley if desired. Serve immediately.
   ≈11:52