Michelin-style Spaghetti Aglio e Olio
Michelin-style Spaghetti Aglio e Olio
Ingredients
- 1 head garlic, peeled cloves
- 120 ml olive oil
- 150 g spaghetti
- as needed water, for blanching and blending
- as needed salt, for pasta water
- 1/2 teaspoon chili flakes, or to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Bring a small pot of water to a boil. Add the peeled garlic cloves to the boiling water and blanch for 1 minute. Drain the garlic. Repeat this blanching and draining process two more times, for a total of 3 blanching cycles, to remove harshness and bitterness from the garlic. This repeated blanching is key to the delicate flavor.
⏱️ 10 min
- 2
Transfer the blanched garlic cloves to a blender. Add 120 ml of olive oil and a splash of fresh water (about 30 ml). Blend the ingredients until a perfectly smooth, silky, and emulsified garlic paste is formed. It should have a creamy consistency.
⏱️ 5 min
- 3
Bring a large pot of generously salted water to a rolling boil. Add the 150 g spaghetti and cook until al dente, according to package instructions (typically 8-10 minutes). Before draining, reserve about 250 ml of the starchy pasta water.
⏱️ 10 min
- 4
While the pasta cooks, heat a large pan over medium heat. Add the prepared garlic emulsion to the pan. Once the spaghetti is al dente, use tongs to transfer it directly into the pan with the garlic emulsion. Do not drain the spaghetti completely; a little residual water is fine.
⏱️ 2 min
- 5
Gradually add the reserved starchy pasta water to the pan, about 60 ml at a time, while continuously stirring and tossing the spaghetti vigorously. This process, known as 'mantecare', will create a creamy, emulsified sauce that coats the pasta beautifully. Continue adding pasta water and tossing until the sauce reaches your desired consistency.
⏱️ 5 min
- 6
Add the chili flakes to the spaghetti for a subtle kick, adjusting the amount to your taste. Continue to toss the spaghetti for another minute until the sauce is well-distributed and has a glossy, creamy finish. Taste and adjust seasoning if needed.
⏱️ 2 min - 7
Plate the spaghetti immediately. Garnish generously with fresh chopped parsley before serving. Enjoy this elegant and delicate Aglio e Olio.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Michelin-style Spaghetti Aglio e Olio
- 1 head garlic, peeled cloves
- 120 ml olive oil
- 150 g spaghetti
- as needed water, for blanching and blending
- as needed salt, for pasta water
- 1/2 teaspoon chili flakes, or to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Bring a small pot of water to a boil. Add the peeled garlic cloves to the boiling water and blanch for 1 minute. Drain the garlic. Repeat this blanching and draining process two more times, for a total of 3 blanching cycles, to remove harshness and bitterness from the garlic. This repeated blanching is key to the delicate flavor.
⏱️ 10 min - 2
Transfer the blanched garlic cloves to a blender. Add 120 ml of olive oil and a splash of fresh water (about 30 ml). Blend the ingredients until a perfectly smooth, silky, and emulsified garlic paste is formed. It should have a creamy consistency.
⏱️ 5 min - 3
Bring a large pot of generously salted water to a rolling boil. Add the 150 g spaghetti and cook until al dente, according to package instructions (typically 8-10 minutes). Before draining, reserve about 250 ml of the starchy pasta water.
⏱️ 10 min - 4
While the pasta cooks, heat a large pan over medium heat. Add the prepared garlic emulsion to the pan. Once the spaghetti is al dente, use tongs to transfer it directly into the pan with the garlic emulsion. Do not drain the spaghetti completely; a little residual water is fine.
⏱️ 2 min - 5
Gradually add the reserved starchy pasta water to the pan, about 60 ml at a time, while continuously stirring and tossing the spaghetti vigorously. This process, known as 'mantecare', will create a creamy, emulsified sauce that coats the pasta beautifully. Continue adding pasta water and tossing until the sauce reaches your desired consistency.
⏱️ 5 min - 6
Add the chili flakes to the spaghetti for a subtle kick, adjusting the amount to your taste. Continue to toss the spaghetti for another minute until the sauce is well-distributed and has a glossy, creamy finish. Taste and adjust seasoning if needed.
⏱️ 2 min - 7
Plate the spaghetti immediately. Garnish generously with fresh chopped parsley before serving. Enjoy this elegant and delicate Aglio e Olio.
⏱️ 1 min