Spaghetti Aglio e Olio

Ingredients

• 1 pound spaghetti
• 2/3 cup extra-virgin olive oil
• 8 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1/3 cup chopped fresh flat-leaf parsley
• 1 tablespoon kosher salt (for pasta water)
• 1/2 cup finely grated parmigiano-reggiano, plus more for serving
• 1 lemon, zested

Instructions

1. Bring a large pot of water to a boil and stir in 1 tablespoon kosher salt.
2. Add the spaghetti and cook according to package directions until just shy of al dente, about 1 minute less than directed.
3. While the pasta cooks, add the olive oil and sliced garlic to a large cold skillet, then set it over medium-low heat.
4. Cook the garlic slowly, stirring often, for 5 to 6 minutes until it turns pale gold and smells sweet and nutty; watch closely and pull the pan off the heat the moment it colors, since it can burn and turn bitter in seconds.
5. Stir in the red pepper flakes and cook for 30 seconds, just until fragrant.
6. Reserve 1 cup of pasta water, then drain the spaghetti.
7. Add the drained spaghetti directly to the skillet with the garlic oil, along with 1/2 cup of the reserved pasta water.
8. Toss over medium heat for 1 to 2 minutes, adding more pasta water a splash at a time, until the sauce clings to the noodles and looks glossy rather than oily.
9. Remove from the heat and toss in the chopped parsley, lemon zest, and Parmigiano.
10. Taste and adjust salt and pepper flakes, then serve immediately with extra cheese at the table.

Nutrition

Calories	560
Protein	14 g
Fat	26 g
Carbs	68 g
Fiber	3 g
Sodium	480 mg

Estimated per serving