Spaghetti Aglio E Olio
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Bring a large pot of lightly salted water to a boil
2
Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes
3
Drain and transfer to a pasta bowl
4
Combine garlic and olive oil in a cold skillet
5
Cook over medium heat to slowly toast garlic, about 10 minutes
6
Reduce heat to medium-low when olive oil begins to bubble
7
Cook and stir until garlic is golden brown, about another 5 minutes
8
Remove from heat
9
Stir red pepper flakes, black pepper, and salt into the pasta
10
Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined
11
Serve pasta topped with the remaining Parmigiano-Reggiano cheese