Description
A classic Roman pasta dish elevated with extra garlic and a vibrant heat from red pepper flakes. This simple, elegant meal relies on high-quality ingredients emulsified into a silky sauce that coats every strand of pasta perfectly.
Ingredients
- 🍝 400g spaghetti
- 🧄 8 cloves garlic, thinly sliced
- 🌶️ 1 tbsp red pepper flakes
- 🌿 1/2 cup fresh flat-leaf parsley, finely chopped
- 🧀 1/2 cup freshly grated Parmesan cheese
Shopping List
- 🍝 Spaghetti (400g)
- 🧄 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 according to package directions until al dente.
- While the pasta cooks, combine 1/2 cup olive oil and 🧄 garlic in a large, cold skillet.
- Turn the heat to medium and cook until the 🧄 garlic becomes golden and fragrant, taking care not to let it burn.
- Stir in 🌶️ red pepper flakes and remove the pan from the heat.
- Reserve 1/2 cup of the starchy pasta water, then drain the 🍝 spaghetti.
- Transfer the 🍝 spaghetti into the skillet with the oil and 🧄 garlic.
- Add the reserved pasta water, 🌿 parsley, and 🧀 Parmesan cheese, tossing vigorously over low heat to create a glossy emulsion.
Notes
- The secret to this dish is the emulsion of the starchy pasta water with the oil; do not skip reserving the water.
- If you prefer a sharper taste, add a squeeze of fresh lemon juice at the very end.
Chef's Tips
- Slice the 🧄 garlic as thinly and evenly as possible using a mandoline or a sharp knife to ensure all pieces toast at the same rate.
- Watch the 🧄 garlic closely; it goes from perfectly golden to bitter and burnt in a matter of seconds.
- Keep the heat low when emulsifying to prevent the 🧀 Parmesan cheese from clumping rather than melting into the sauce.