Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1 pound uncooked spaghetti; 6 cloves garlic, thinly sliced; ½ cup olive oil; ¼ teaspoon red pepper flakes, or to taste; salt and freshly ground black pepper to taste; ¼ cup chopped fresh Italian parsley; 1 cup finely grated Parmigiano-Reggiano cheese

4 steps

Prep:10minCook:22min

Updated at: Thu, 17 Aug 2023 02:46:52 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories764.5 kcal (38%)

Total Fat35.7 g (51%)

Carbs87.2 g (34%)

Sugars3.3 g (4%)

Protein22.8 g (46%)

Sodium542.9 mg (27%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundspaghetti

uncooked

6 clovesgarlic

thinly sliced

½ cupolive oil

¼ teaspoonred pepper flakes

or to taste

salt

to taste

freshly ground black pepper

to taste

¼ cupfresh italian parsley

chopped

1 cupgrated parmigiano-reggiano cheese

finely

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.