Michelin Star Aglio e Olio
Michelin Star Aglio e Olio
Ingredients
- 120 grams spaghetti
- 3 garlic, cloves, peeled and thinly sliced
- 1/2 teaspoon chili flakes
- 1/4 cup olive oil
- 1 pinch salt, to taste
- 1 bunch parsley, finely chopped
Instructions
- 1
Peel the 3 cloves of garlic and slice them very thinly.
⏱️ 2 min
- 2
Finely chop a small bunch of fresh parsley.
⏱️ 3 min
- 3
Bring a pot of water to a rolling boil. Add a generous pinch of salt to the boiling water.
⏱️ 5 min
- 4
Add the 120 grams of spaghetti to the boiling salted water. Cook until al dente, according to package directions.
⏱️ 8 min
- 5
While the pasta cooks, place a large pan (approximately 23cm / 9-inch) over medium-low heat. Add the 1/4 cup of olive oil to the pan.
⏱️ 1 min
- 6
Add the thinly sliced garlic and the 1/2 teaspoon of chili flakes to the olive oil. Gently sauté over medium-low heat until the garlic turns golden brown. Be careful not to burn the garlic; the goal is to infuse the oil with flavor.
⏱️ 4 min
- 7
Once the garlic is golden, add one ladleful of the starchy pasta water to the pan with the oil and aromatics.
⏱️ 1 min
- 8
Stir vigorously with a whisk or by shaking the pan to combine the water and oil. This action helps to create an emulsion.
⏱️ 1 min
- 9
Using tongs, transfer the cooked al dente spaghetti directly from the pot to the pan with the sauce, allowing some residual pasta water to cling to the spaghetti.
⏱️ 1 min
- 10
Add another ladleful of pasta water to the pan. Continue shaking and stirring the pasta and sauce vigorously. The starch from the pasta and water will bind with the oil, creating a creamy, emulsified sauce.
⏱️ 2 min
- 11
Add a pinch of salt to taste. Continue tossing until the sauce is glossy and coats every strand of pasta.
⏱️ 1 min
- 12
Garnish with the fresh chopped parsley. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Michelin Star Aglio e Olio
- 120 grams spaghetti
- 3 garlic, cloves, peeled and thinly sliced
- 1/2 teaspoon chili flakes
- 1/4 cup olive oil
- 1 pinch salt, to taste
- 1 bunch parsley, finely chopped
Instructions
- 1
Peel the 3 cloves of garlic and slice them very thinly.
⏱️ 2 min - 2
Finely chop a small bunch of fresh parsley.
⏱️ 3 min - 3
Bring a pot of water to a rolling boil. Add a generous pinch of salt to the boiling water.
⏱️ 5 min - 4
Add the 120 grams of spaghetti to the boiling salted water. Cook until al dente, according to package directions.
⏱️ 8 min - 5
While the pasta cooks, place a large pan (approximately 23cm / 9-inch) over medium-low heat. Add the 1/4 cup of olive oil to the pan.
⏱️ 1 min - 6
Add the thinly sliced garlic and the 1/2 teaspoon of chili flakes to the olive oil. Gently sauté over medium-low heat until the garlic turns golden brown. Be careful not to burn the garlic; the goal is to infuse the oil with flavor.
⏱️ 4 min - 7
Once the garlic is golden, add one ladleful of the starchy pasta water to the pan with the oil and aromatics.
⏱️ 1 min - 8
Stir vigorously with a whisk or by shaking the pan to combine the water and oil. This action helps to create an emulsion.
⏱️ 1 min - 9
Using tongs, transfer the cooked al dente spaghetti directly from the pot to the pan with the sauce, allowing some residual pasta water to cling to the spaghetti.
⏱️ 1 min - 10
Add another ladleful of pasta water to the pan. Continue shaking and stirring the pasta and sauce vigorously. The starch from the pasta and water will bind with the oil, creating a creamy, emulsified sauce.
⏱️ 2 min - 11
Add a pinch of salt to taste. Continue tossing until the sauce is glossy and coats every strand of pasta.
⏱️ 1 min - 12
Garnish with the fresh chopped parsley. Serve immediately.
⏱️ 1 min