Aglio E Olio: the Speedy, Silky Garlic Pasta Masterclass

Boil and Salt the Water: Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt until the water tastes distinctly salty.

Cook the Spaghetti: Add the spaghetti and cook according to package directions, aiming for 2 minutes less than standard al dente time.

Reserve Pasta Water: Just before draining, scoop out and reserve about 1.5 cups (350 ml) of the starchy, cloudy pasta water. This is vital for the sauce.

Start Garlic Cold: Pour the Extra Virgin Olive Oil (EVOO) into a large skillet. Add the thinly sliced garlic and the red pepper flakes before turning on the heat.

Gently Infuse: Place the skillet over very low heat. Cook gently, stirring occasionally, for 4 to 6 minutes. Cook until the garlic slices are pale straw-gold and fragrant. Do not let them turn dark brown or crisp.

Combine Pasta and Oil: Using tongs or a strainer, transfer the slightly undercooked spaghetti directly from the pot into the skillet with the garlic oil.

Create the Emulsion (The Cremina): Add about 1/2 cup (120 ml) of the reserved starchy pasta water to the skillet.

Toss Vigorously: Turn the heat back on to medium-low. Vigorously toss and stir the mixture for 1–2 minutes. The agitation forces the oil, starch, and water to combine into a velvety sauce. Add more reserved water, a tablespoon at a time, until the sauce is glossy and emulsified.

Final Touches and Serve: Remove the skillet completely from the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning (add salt if necessary). Plate immediately, perhaps with a final drizzle of fresh EVOO.