Spaghetti Aglio e olio

Spaghetti Aglio e olio

Spaghetti Aglio e olio
Prep Time5 minutes
Cook Time5 minutes
Course: Dinner, Lunch
Cuisine: Italian
Servings: 2
Calories: 589kcal


  • 170 g spaghetti dry
  • 1/4 cup olive oil
  • 1/4 cup pasta water
  • 6 tsp chopped garlic
  • 1/4 tsp red pepper flakes
  • 3 tbsp grated parmesan
  • 1/4 cup parsley fresh chopped
  • 4 tsp lemon juice
  • pepper to taste


  • Cook your spaghetti to almost al dente. The rest takes about 5 minutes to do so time appropriately
  • Heat the oil in a large pan on medium heat, then add garlic and pepper flakes. Saute for 2 minutes until garlic darkens and becomes fragrant.
  • stir in the lemon juice, scraping up any fond that's formed with a spatula or flat bottom spoon
  • Once your pasta is done, strain it reserving 1/4 cup of water
  • turn the heat to low and whisk in the pasta water and parmesan. Whisk continually until the parmesan has fully melted in, 1-2 minutes
  • Add the pasta to the pan and toss with tongs til fully coated
  • Add in the parsley and pepper to taste, then toss for another couple seconds til integrated
  • Serve with more fresh parsley to garnish


Calories: 589kcal | Carbohydrates: 65g | Protein: 14g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 126mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 1mg