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+ servings

Spaghetti Aglio e olio

Course Dinner, Lunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Calories 589kcal

Ingredients

  • 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

Instructions

  • 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

Nutrition

Nutrition Facts
Spaghetti Aglio e olio
Amount per Serving
Calories
589
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
7
mg
2
%
Sodium
 
126
mg
5
%
Potassium
 
190
mg
5
%
Carbohydrates
 
65
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
139
IU
3
%
Vitamin C
 
4
mg
5
%
Calcium
 
101
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.