Spaghetti Aglio e Olio with Parsley and Pepper

Ingredients

• 250 g (about 8.8 oz) spaghetti
• 3 L (about 12 2/3 cups) water for cooking
• 1 tablespoon salt for cooking
• 6 garlic cloves, thinly sliced
• 4 tablespoons (1/4 cup) extra-virgin olive oil
• 1 tablespoon butter (optional, for shine)
• 1/2 cup (120 ml) reserved pasta cooking water
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground black pepper

Instructions

1. Bring the water to a rolling boil with the salt. When boiling, cook the pasta according to the package time until al dente.
2. Before draining, reserve 1/2 cup (120 ml) of the cooking water. Drain the pasta and set aside.
3. In a large skillet, warm the olive oil over medium-low heat. Add the sliced garlic and cook gently until lightly golden and fragrant — be careful not to let it burn.
4. Stir the ground black pepper into the garlic, cook for a few seconds more, and turn off the heat if the garlic has reached the desired color.
5. Add the drained pasta to the skillet, toss in the butter (if using), and gradually add the reserved cooking water while stirring so the oil emulsifies and coats the pasta.
6. Finish with the chopped parsley, taste and adjust salt if needed, and serve immediately while hot and glossy.

Tips

• Slice the garlic thin and cook over low heat so it browns evenly without burning.
• Always save some pasta cooking water; the starch helps bind the sauce to the pasta.
• Serve right away: the sauce reduces quickly and the dish loses its glossy finish if left sitting.

Variations

• Add a pinch of crushed red pepper flakes to the garlic for a spicy kick.
• Finish with lemon zest for a bright citrus note that cuts the oiliness.
• Add grilled shrimp or thin slices of prosciutto to make it more substantial.

FAQ