Spaghetti Aglio e Olio Recipe

Name: Spaghetti Aglio e Olio Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 lb Spaghetti; 1 tsp salt, divided; 1 bulb garlic (about 20 cloves), peeled and sliced thin; ¼ tsp freshly cracked black pepper; ½ tsp cracked red pepper; ½ cup olive oil; ½ cup Parmesan cheese, grated; 1 Tbsp minced Italian parsley; 2 Tbsp lemon juice; ¼ cup pasta water (reserved from cooking the spaghetti)

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
8 servings
Calories
367 kcal
Course
Main Course
Cuisine
Italian

Spaghetti Aglio e Olio Recipe

Jeffrey Yu

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This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

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Ingredients

Servings

1 lb Spaghetti $0.98
1 tsp salt, divided $0.05
1 bulb garlic (about 20 cloves), peeled and sliced thin $0.70
¼ tsp freshly cracked black pepper $0.05
½ tsp cracked red pepper $0.06
½ cup olive oil $1.55
½ cup Parmesan cheese, grated $1.80
1 Tbsp minced Italian parsley $0.08
2 Tbsp lemon juice $0.08
¼ cup pasta water (reserved from cooking the spaghetti) $0.00

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Instructions

Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

Notes

I know Parmesan Cheese isn't a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it's what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn't burn.
Some classic recipes add fresh chili peppers to create 'spaghetti aglio olio e peperoncino' (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they're cheaper, and I can better control the level of heat.