Authentic Aglio E Olio: Garlic Spaghetti Recipe

Bring a pot of water to a boil, using about 20% less water than usual to concentrate the starch. Salt the water heavily until it tastes like the sea.

Add the spaghetti to the boiling water. Set a timer for 2 minutes less than the package's al dente instructions.

While pasta boils, place the sliced garlic and olive oil in a cold 12-inch skillet. Turn the heat to medium-low to gradually infuse the oil as the temperature rises.

Once the garlic is fragrant and turns a light golden color, add the red pepper flakes and the finely chopped parsley stems.

Reserve 1/2 cup of the starchy pasta water, then drain the pasta (or transfer directly with tongs) into the skillet with the garlic oil.

Pour in the reserved pasta water and increase the heat to medium-high. Vigorously toss and stir the pasta (Mantecatura) for 1-2 minutes until the liquid and oil emulsify into a creamy, shimmering sauce.

Toss in the remaining parsley leaves and an optional squeeze of lemon juice before serving immediately.