Description
This spicy Roman-inspired pasta dish relies on the bold punch of thinly sliced garlic and heat from chili flakes. By emulsifying starchy pasta water with high-quality oil, you achieve a restaurant-quality silky sauce that clings perfectly to every strand of spaghetti.
Ingredients
- 🍝 200g spaghetti
- 🧄 4 cloves garlic, thinly sliced
- 🌶️ 1 tbsp red pepper flakes
- 🌿 1/4 cup fresh flat-leaf parsley, finely chopped
- 🧀 1/4 cup freshly grated Parmesan cheese
Shopping List
- 🍝 Spaghetti (200g)
- 🧄 Garlic (1 head)
- 🌶️ Red pepper flakes (1 tbsp)
- 🌿 Fresh flat-leaf parsley (1 bunch)
- 🧀 Parmesan cheese (50g)
Instructions
- Bring a large pot of salted water to a boil and cook 🍝 spaghetti until al dente.
- Combine 1/4 cup olive oil and 🧄 garlic in a cold skillet.
- Place the skillet over medium heat and sauté the 🧄 garlic until golden brown, being careful not to let it darken too far.
- Stir in 🌶️ red pepper flakes and immediately remove the skillet from the heat to prevent burning.
- Reserve 1/4 cup of the starchy pasta water, then drain the 🍝 spaghetti.
- Toss the 🍝 spaghetti directly into the skillet with the oil and 🧄 garlic.
- Add the reserved pasta water, 🌿 parsley, and 🧀 Parmesan cheese, tossing vigorously over low heat until the sauce emulsifies into a glossy coating.
Notes
- Emulsifying the starchy pasta water with the oil is the key to achieving a creamy consistency without using cream.
- Ensure the 🧀 Parmesan cheese is finely grated so it melts evenly into the sauce rather than clumping.
Chef's Tips
- Aim for uniform slices of 🧄 garlic to ensure they cook at the same rate, avoiding a mix of raw and burnt pieces.
- If the 🧄 garlic turns dark brown, it will impart a bitter flavor to the entire dish; if this happens, it is best to restart the oil infusion.
- If the sauce seems too dry once you add the 🍝 spaghetti, add an extra splash of hot water to help the 🧀 Parmesan cheese emulsify.