How to Make Cheesecake E Juice Recipe

Spaghetti Aglio E Olio

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Recipe Summary Spaghetti Aglio E Olio

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Ingredients | Cheesecake E Juice Recipe

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

Directions

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.

It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.

Info | Cheesecake E Juice Recipe

prep: 10 mins cook: 22 mins total: 32 mins Servings: 4 Yield: 4 servings

TAG : Spaghetti Aglio E Olio

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