Creamy Aglio e Olio 2 Ways
Ingredients
Main Ingredients
spaghetti (dry)
200 g
garlic (fresh)
6 clove
olive oil
60 ml
red chili flakes
1 tsp
fresh parsley (fresh)
15 g
parmesan cheese (grated)
30 g
Instructions
Boil pasta water
Bring a large pot of salted water to a rolling boil for the spaghetti.
Cook spaghetti
Cook spaghetti according to package directions until al dente. Reserve 250 ml of pasta water before draining.
Prepare garlic and chili
Thinly slice garlic cloves and measure chili flakes.
Make traditional aglio e olio
Heat olive oil in a large pan over medium heat. Add sliced garlic and chili flakes, fry gently until garlic is golden but not browned.
Create creamy emulsion (traditional)
Add 120 ml reserved pasta water to the garlic oil and vigorously toss the drained spaghetti in the pan to emulsify into a creamy sauce.
Finish traditional version
Toss in chopped parsley and grated parmesan. Serve immediately.
Create creamy emulsion (enhanced method)
In a separate bowl, vigorously whisk together 2 tablespoons olive oil with 60 ml cold pasta water until a thick white emulsion forms. Toss drained spaghetti in this mixture, then finish with garlic-chili oil, parsley and parmesan.
Original recipe
Storage
Best eaten immediately. Leftovers can be refrigerated but texture may change.
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