Spaghetti Aglio e Olio
Italian · Pasta · 30 min · 2 servings
Ingredients
- 200 g spaghetti
- 4 tbsp extra‑virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
- 30 g grated Pecorino Romano cheese
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente, about 8‑9 minutes. Reserve 1 cup of the pasta cooking water and then drain the spaghetti.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté, stirring frequently, until it turns light golden and fragrant, about 2 minutes—be careful not to let it burn.
- Stir in the red pepper flakes, salt, and black pepper and cook for another 15 seconds.
- Add the drained spaghetti to the skillet and toss to coat the noodles in the garlic‑oil mixture. If the pasta seems dry, add a splash of the reserved cooking water, a tablespoon at a time, until a silky sauce forms.
- Remove the skillet from the heat and stir in the chopped parsley and half of the grated Pecorino Romano, tossing until evenly distributed.
- Plate the spaghetti, sprinkle the remaining Pecorino on top, and serve immediately.
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