Two-Michelin-Starred Aglio e Olio

Ingredients

• 113 g Spaghetti
• 0.5 tbsp Salt for cooking pasta
• 10 Garlic (Remove the center germ, or green sprout, before boiling.)
• 0.5 cup Extra-virgin olive oil
• 0.5 cup Pasta water (Reserved from cooking the spaghetti.)
• 1 tsp Salt for garlic cream sauce (Adjust to taste.)
• Fresh parsley (Finely chopped, to taste, for garnish.)

Steps

1. 1

   Prepare the garlic by removing the center germ—the green sprout—from each clove.

2. 2

   Boil the prepared garlic, then repeat the boiling process four to five times, as stated in the source.

3. 3

   Cook the spaghetti in boiling water with the specified pasta salt. Reserve 1/2 cup of the pasta water before draining.

4. 4

   Blend the boiled garlic with the extra-virgin olive oil, reserved pasta water, and 1 teaspoon of salt until the mixture becomes smooth and velvety.

5. 5

   Toss the cooked spaghetti in the garlic cream sauce until evenly coated.

6. 6

   Add the finely chopped fresh parsley, toss or mix it through the pasta, and serve.

Notes

The source does not specify the amount of water used for boiling the garlic, the duration of each boiling cycle, blending equipment, or exact pasta-cooking time. It describes this as a two-serving recipe.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian
• stovetop
• garlic
• quick meal