Recipes Main Dishes Pasta Spaghetti Spaghetti Aglio e Olio 4.7 (488) 360 Reviews 106 Photos No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 13, 2024 Save Rate Print Share Add Photo 106 106 106 106 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 pound uncooked spaghetti ½ cup olive oil 6 cloves garlic, thinly sliced ¼ teaspoon red pepper flakes, or to taste salt and freshly ground black pepper to taste ¼ cup chopped fresh Italian parsley 1 cup finely grated Parmigiano-Reggiano cheese Directions Gather all ingredients. Dotdash Meredith Food Studios Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl. Dotdash Meredith Food Studios While the pasta is cooking, combine olive oil and garlic in a cold skillet. Dotdash Meredith Food Studios Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Dotdash Meredith Food Studios Stir red pepper flakes, salt, and black pepper into pasta. Dotdash Meredith Food Studios Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined. Dotdash Meredith Food Studios Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Dotdash Meredith Food Studios Recipe Tip It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese. I Made It Print 1,055 home cooks made it! Nutrition Facts (per serving) 755 Calories 35g Fat 87g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 755 % Daily Value * Total Fat 35g 44% Saturated Fat 8g 38% Cholesterol 18mg 6% Sodium 355mg 15% Total Carbohydrate 87g 32% Dietary Fiber 4g 14% Total Sugars 3g Protein 23g 46% Vitamin C 7mg 7% Calcium 260mg 20% Iron 4mg 24% Potassium 321mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.