Aglio e Olio (Garlic Cream Sauce)
Aglio e Olio (Garlic Cream Sauce)
Ingredients
For the Pasta
- 226 g spaghetti
- 1 tablespoon salt, for cooking pasta
For the Garlic Cream Sauce
- 20 cloves garlic
- 1 cup extra virgin olive oil
- 1 cup pasta water
- 2 teaspoons salt, adjust to taste
For Garnish
- to taste fresh parsley, finely chopped
Instructions
- 1
Prepare the Garlic: Peel and thinly slice all 20 cloves of garlic. It is critical to remove the center germ (green sprout) from each garlic clove.
⏱️ 7 min
- 2
Cook the Spaghetti: In a large pot, bring a sufficient amount of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the 226g (8oz) spaghetti and cook according to package directions until it reaches an al dente texture. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min•🌡️ 100
- 3
Prepare the Garlic Cream Sauce: Place the thinly sliced garlic into a large pan or skillet. Pour 1 cup of extra virgin olive oil into the pan with the garlic. Cook the garlic and oil mixture on low heat, stirring occasionally. Continue cooking until the garlic is lightly golden and fragrant. Ensure not to burn the garlic.
⏱️ 8 min
- 4
Finish the Sauce: Add 1 cup of the reserved pasta water to the pan with the garlic and oil. Add 2 teaspoons of salt to the mixture (adjust to taste). Using an immersion blender, blend the contents of the pan directly until it forms a smooth, creamy, and emulsified sauce. This should take about 1-2 minutes.
⏱️ 3 min
- 5
Combine Pasta and Sauce: Add the cooked al dente spaghetti directly into the pan with the prepared garlic cream sauce.
⏱️ 1 min
- 6
Toss and Serve: Vigorously toss the spaghetti with the sauce using tongs until every strand is thoroughly coated and the sauce is well integrated and slightly thickened. If the sauce seems too thick, add a splash more pasta water.
⏱️ 2 min
- 7
Garnish: Plate the spaghetti and garnish generously with finely chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio e Olio (Garlic Cream Sauce)
For the Pasta
- 226 g spaghetti
- 1 tablespoon salt, for cooking pasta
For the Garlic Cream Sauce
- 20 cloves garlic
- 1 cup extra virgin olive oil
- 1 cup pasta water
- 2 teaspoons salt, adjust to taste
For Garnish
- to taste fresh parsley, finely chopped
Instructions
- 1
Prepare the Garlic: Peel and thinly slice all 20 cloves of garlic. It is critical to remove the center germ (green sprout) from each garlic clove.
⏱️ 7 min - 2
Cook the Spaghetti: In a large pot, bring a sufficient amount of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the 226g (8oz) spaghetti and cook according to package directions until it reaches an al dente texture. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min•🌡️ 100 - 3
Prepare the Garlic Cream Sauce: Place the thinly sliced garlic into a large pan or skillet. Pour 1 cup of extra virgin olive oil into the pan with the garlic. Cook the garlic and oil mixture on low heat, stirring occasionally. Continue cooking until the garlic is lightly golden and fragrant. Ensure not to burn the garlic.
⏱️ 8 min - 4
Finish the Sauce: Add 1 cup of the reserved pasta water to the pan with the garlic and oil. Add 2 teaspoons of salt to the mixture (adjust to taste). Using an immersion blender, blend the contents of the pan directly until it forms a smooth, creamy, and emulsified sauce. This should take about 1-2 minutes.
⏱️ 3 min - 5
Combine Pasta and Sauce: Add the cooked al dente spaghetti directly into the pan with the prepared garlic cream sauce.
⏱️ 1 min - 6
Toss and Serve: Vigorously toss the spaghetti with the sauce using tongs until every strand is thoroughly coated and the sauce is well integrated and slightly thickened. If the sauce seems too thick, add a splash more pasta water.
⏱️ 2 min - 7
Garnish: Plate the spaghetti and garnish generously with finely chopped fresh parsley.
⏱️ 1 min