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Two-Michelin-Star Aglio e Olio
A simple spaghetti dish coated in a smooth, velvety garlic cream sauce made by blending repeatedly boiled garlic with extra-virgin olive oil and pasta water. Fresh parsley finishes the pasta.
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Ingredients
- 113 g Spaghetti
- 0.5 tbsp Salt (For cooking the pasta)
- Fresh parsley (Finely chopped, to taste; for garnish)
- 10 cloves Garlic (Remove the center germ (green sprout))
- 0.5 cup Extra-virgin olive oil
- 0.5 cup Pasta water (Reserved from cooking the spaghetti)
- 1 tsp Salt (Adjust to taste; for the garlic cream sauce)
Steps
- 1
Remove the green center germ from each garlic clove.
- 2
Bring water to a boil and boil the garlic. Repeat the boiling process four to five times.
- 3
Cook the spaghetti in boiling water with 1/2 tablespoon salt. Reserve 1/2 cup pasta water before draining.
- 4
Blend the boiled garlic with the extra-virgin olive oil, 1/2 cup pasta water, and 1 teaspoon salt until the sauce is smooth and velvety.
- 5
Toss the cooked spaghetti with the garlic cream sauce and finely chopped parsley. Serve and enjoy.
Notes
The transcript says to boil the garlic four to five times but does not specify the duration of each boil or whether to change the water between boils. Pasta cooking time is not specified; cook according to the package directions.
Nutrition per serving
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