Spaghetti Aglio e Olio Recipe

Ingredients

1 pound dry spaghetti – your pasta base, cooked al dente for the perfect bite

1 teaspoon salt, divided – half for the boiling water, half for seasoning the sauce

1 whole garlic bulb (about 20 cloves), thinly sliced – the heart of the dish, for bold, aromatic flavor

¼ teaspoon freshly cracked black pepper – for a subtle kick of warmth

½ teaspoon red pepper flakes – adds heat and depth (adjust to your spice preference)

½ cup extra virgin olive oil – infuses the pasta with rich, savory flavor

½ cup grated Parmesan cheese – melts into a savory, umami-rich finish

1 tablespoon finely chopped fresh Italian parsley – for a burst of freshness and color

2 tablespoons fresh lemon juice – adds brightness and balances the richness

¼ cup reserved pasta water – helps emulsify the sauce and cling to each strand of spaghetti

Boil the Pasta

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Fill a large pot with water, season it with ½ teaspoon of salt, and bring to a boil.

Cook the spaghetti until al dente (firm to the bite), about 10 minutes.

Before draining, reserve ¼ cup of the starchy pasta water, then set the pasta aside.

Infuse the Olive Oil

In a wide, deep skillet over medium-low heat, warm the olive oil.

Add the thinly sliced garlic, black pepper, remaining ½ teaspoon of salt, and red pepper flakes.

Sauté gently for about 2 minutes, or until the garlic becomes golden and aromatic—be careful not to let it brown or burn.

Combine Pasta and Garlic Oil

Add the cooked spaghetti directly into the skillet with the garlic oil. Toss thoroughly until every strand is coated.

Finish the Sauce

Add grated Parmesan cheese, minced parsley, lemon juice, and a splash (2 tablespoons) of the reserved pasta water.

Toss again until the cheese melts and creates a light, silky sauce.

Add a bit more pasta water if needed to loosen the sauce.

Serve Immediately

Plate and serve hot, optionally topped with extra cheese, a drizzle of olive oil, or more parsley for freshness.