Two Michelin Star Aglio e Olio
Two Michelin Star Aglio e Olio
Ingredients
- 113 g spaghetti, (4oz)
For the Garlic Cream Sauce
- 10 garlic, cloves
- 1/2 cup extra virgin olive oil
- 1/2 cup pasta water
- 1 teaspoon salt, adjust to taste
For Cooking Pasta
- 1/2 tablespoon salt
For Garnish
- to taste fresh parsley, finely chopped
Instructions
- 1
Peel the 10 cloves of garlic. Cut each garlic clove in half lengthwise and carefully remove the germ (the green sprout in the center).
⏱️ 5 min
- 2
Place the prepared garlic cloves into a cold pan or small saucepan. Pour 1/2 cup of extra virgin olive oil into the pan with the garlic. Place the pan on a cooktop and cook on low heat for 10-15 minutes. Ensure the garlic does not brown; it should just gently simmer and infuse the oil.
⏱️ 15 min
- 3
While the garlic oil is infusing, bring a separate pot of water to a boil. Add 1/2 tablespoon of salt to the boiling water to heavily season it. Add 113g (4oz) of spaghetti to the boiling water. Cook the spaghetti until it is al dente, according to package directions.
⏱️ 10 min
- 4
Before draining the spaghetti, reserve at least 1/2 cup of the starchy pasta water. Drain the cooked spaghetti.
⏱️ 2 min
- 5
Carefully transfer the garlic cloves and the infused olive oil from the pan into a blender. Add 1/2 cup of the reserved pasta water and 1 teaspoon of salt to the blender. Blend the mixture until it is completely smooth and creamy.
⏱️ 3 min
- 6
Pour the blended garlic cream sauce into a large pan or pot. Add the cooked spaghetti to the sauce. Toss the spaghetti thoroughly with the sauce until every strand is coated.
⏱️ 3 min
- 7
Garnish with finely chopped fresh parsley, to taste (optional). Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Two Michelin Star Aglio e Olio
- 113 g spaghetti, (4oz)
For the Garlic Cream Sauce
- 10 garlic, cloves
- 1/2 cup extra virgin olive oil
- 1/2 cup pasta water
- 1 teaspoon salt, adjust to taste
For Cooking Pasta
- 1/2 tablespoon salt
For Garnish
- to taste fresh parsley, finely chopped
Instructions
- 1
Peel the 10 cloves of garlic. Cut each garlic clove in half lengthwise and carefully remove the germ (the green sprout in the center).
⏱️ 5 min - 2
Place the prepared garlic cloves into a cold pan or small saucepan. Pour 1/2 cup of extra virgin olive oil into the pan with the garlic. Place the pan on a cooktop and cook on low heat for 10-15 minutes. Ensure the garlic does not brown; it should just gently simmer and infuse the oil.
⏱️ 15 min - 3
While the garlic oil is infusing, bring a separate pot of water to a boil. Add 1/2 tablespoon of salt to the boiling water to heavily season it. Add 113g (4oz) of spaghetti to the boiling water. Cook the spaghetti until it is al dente, according to package directions.
⏱️ 10 min - 4
Before draining the spaghetti, reserve at least 1/2 cup of the starchy pasta water. Drain the cooked spaghetti.
⏱️ 2 min - 5
Carefully transfer the garlic cloves and the infused olive oil from the pan into a blender. Add 1/2 cup of the reserved pasta water and 1 teaspoon of salt to the blender. Blend the mixture until it is completely smooth and creamy.
⏱️ 3 min - 6
Pour the blended garlic cream sauce into a large pan or pot. Add the cooked spaghetti to the sauce. Toss the spaghetti thoroughly with the sauce until every strand is coated.
⏱️ 3 min - 7
Garnish with finely chopped fresh parsley, to taste (optional). Serve immediately.
⏱️ 2 min