Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Main Course

Cuisine: Italian

Yield: 4

Spaghetti Aglio e Olio


  • 910 g uncooked spaghetti
  • 12 cloves garlic thinly sliced
  • 235 ml olive oil
  • 2 g red pepper flakes or to taste
  • salt and freshly ground black pepper to taste
  • 30 g chopped fresh Italian parsley
  • 160 g finely grated Parmigiano-Reggiano cheese


  • 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.


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