Michelin Star Aglio e Olio

Ingredients

• 8 Garlic (cloves, peeled and germ removed)
• 0.25 cup Extra virgin olive oil (high quality)
• 250 g Spaghetti (high-quality bronze-cut preferred)
• 0.5 cup Pasta water (starchy water from the boiling pasta pot)
• 0.25 cup Fresh parsley (finely chopped)
• Cayenne pepper (to taste)
• Salt (for pasta water)

Steps

1. 1

   Peel the garlic cloves and slice them in half to remove the green germ from the center, which carries the most bitterness.

2. 2

   Bring a small pot of water to a boil. Add the garlic and boil for exactly one minute.

3. 3

   Strain the garlic and let it rest for one minute. Repeat this boiling and resting process four times in total to remove the harshness and sweeten the flavor.

4. 4

   Place the blanched garlic into a blender with the extra virgin olive oil and a splash of starchy pasta water. Blend until the mixture is completely silky and emulsified.

5. 5

   Cook the spaghetti in a large pot of salted boiling water until it is just shy of al dente.

6. 6

   Transfer the spaghetti directly from the water into a pan containing the garlic emulsion.

7. 7

   Add the freshly chopped parsley to the pan.

8. 8

   Toss the pasta aggressively over medium heat. The starch from the pasta water will stabilize the sauce, creating a glossy, creamy texture that coats every strand.

9. 9

   Finish the dish with a sprinkle of cayenne pepper for heat and serve immediately.

Notes

The key to this recipe is the quadruple-blanching of the garlic, which transforms it from pungent to sweet. Using bronze-cut pasta is highly recommended as it releases more starch, which is essential for the emulsion.

Nutrition per serving

• main
• pasta
• vegetarian
• michelin-style
• garlic
• dinner