Ingredients
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1 pound uncooked spaghetti
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½ cup olive oil
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6 cloves garlic, thinly sliced
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¼ teaspoon red pepper flakes, or to taste
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salt and freshly ground black pepper to taste
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¼ cup chopped fresh Italian parsley
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1 cup finely grated Parmigiano-Reggiano cheese
Directions
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Gather all ingredients.
![Ingredients to make spaghetti aglio e olio]()
Dotdash Meredith Food Studios
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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.
![A metal colander with cooked spaghetti]()
Dotdash Meredith Food Studios
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While the pasta is cooking, combine olive oil and garlic in a cold skillet.
![A skillet with sliced garlic and olive oil]()
Dotdash Meredith Food Studios
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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.
![A skillet with browned slices of garlic in olive oil]()
Dotdash Meredith Food Studios
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Stir red pepper flakes, salt, and black pepper into pasta.
![A glass bowl of cooked spaghetti topped with salt, pepper, and red pepper flakes]()
Dotdash Meredith Food Studios
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Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
![A pan with hot oil and browned garlic slices being poured over cooked spaghetti in a glass bowl]()
Dotdash Meredith Food Studios
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Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan 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.
Nutrition Facts (per serving)
| 755 | Calories |
| 35g | Fat |
| 87g | Carbs |
| 23g | Protein |
| 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.
