Spaghetti Aglio e Olio Recipe

This recipe is fantastic and incredibly easy to make! In the video, the chef recommends adding a half ladle of pasta water to the olive oil-garlic sauté pan, which is a crucial step not mentioned in the recipe. This addition prevents the garlic from becoming bitter from overcooking and adds extra moisture to the sauce, enhancing its flavors. I always keep some pasta water handy just in case. While the recipe states that it serves 4, I found that as a side dish (which is how I served it), it could easily feed 8 people, if not more. I paired this dish with sautéed green beans with prosciutto and Barber Chicken Parmesan. (Yes, I know, I cheated a bit, but it turned out incredibly delicious!) Bon appétit!

5/1/2014: Chef John, this dish was absolutely perfect! I enjoyed the blend of flavors from the garlic, Italian parsley, and cheese, with just a touch of red pepper flakes. It's amazing how such a simple combination can elevate pasta to this level of deliciousness. I also added some freshly steamed broccoli to the dish, and it complemented the pasta beautifully. 8/17/2018: This recipe is still incredibly tasty, but we've discovered that we prefer it with less oil. I've been using half of the recommended amount of oil, which works better for us. When incorporating broccoli, I recommend sautéing it with either fresh or roasted broccoli for a more intense flavor profile.

I have been preparing this dish successfully for years, but this video has taught me two fantastic tips. Firstly, the proper way to slice the garlic and the importance of adding pasta water to prevent it from overcooking. I've almost made the mistake of burning the garlic a few times, which can result in a bitter taste. Adding chili flakes to the oil for some heat and lemon zest to the final dish has elevated the flavors even more. I highly recommend trying out these techniques for a deliciously enhanced dish.

Growing up with Italian heritage, this dish was a staple in our household, thanks to my dad. Even now, with my own family, I like to serve it alongside pork chops, swapping out spaghetti for ultra-thin egg noodles. My husband, who is quite the pasta enthusiast, absolutely adores it.

Completed the entire recipe! Absolutely delicious! Increased the amount of red pepper. Accidentally left out the parsley, but it still turned out fantastic. Used too much olive oil, will reduce by half for next time.

Chef John has shared numerous excellent recipes, and this latest one is another delicious creation. However, it deviates from the traditional method. Coming from an Italian upbringing, I have observed family, friends, and skilled chefs prepare aglio e olio, and the key difference lies in the timing of the sauce. While browning the garlic in quality olive oil is a must and avoiding overcooking it to prevent bitterness is crucial, native Italians typically add 1/2 cup of pasta water no more than 2 minutes after the pasta is introduced. This step ensures the perfect amount of starch in the dish. To achieve this, it is vital to synchronize the process. Start by cooking the pasta in boiling water, then sauté the garlic, and after two minutes, incorporate the pasta water to form a garlic broth that simmers gently until the pasta is cooked. Give it a try! Additionally, for an authentic touch, consider adding a sprinkle of red pepper flakes to the garlic and oil before introducing the water if a bit of spiciness is desired.

Prepared the recipe precisely as instructed, except for one minor adjustment; the dish turned out incredibly fresh, light, and delicious! Personally, I would opt to add the pasta water later, as it tends to wash off the sauce ingredients from the pasta. Nonetheless, it was still very tasty! 😊

Absolutely adored this dish! I prepared it again tonight and it was just as delightful. A friendly tip: remember to generously salt the pasta water—I used 3 heaping tablespoons of kosher salt. The dish turned out wonderfully creamy with the combination of oil and Parmigianino cheese. Following the Chef's advice, I added 2-4 tablespoons of butter at the end, resulting in a rich flavor. I also squeezed a bit of fresh lemon juice, which added a lovely brightness to the dish. However, even without the lemon, it was still outstanding. Opt for a high-quality pasta like Rao's spaghetti or linguine for best results. I am certain I will be recreating this exquisite pasta dish time and time again! Many thanks to Chef John for this fantastic recipe!

Wonderful recipe, just remember to save some pasta cooking water in case you need to moisten it a bit later. It's best to avoid it getting too dry!

I really enjoyed this dish. I decided to enhance it by adding chicken for extra protein and substance. I cooked the chicken in a skillet with its own olive oil and a roasted garlic blend. I seasoned it with salt, pepper, oregano, and a hint of crushed red pepper. I might consider adding peppers or spinach to the mix next time. My family absolutely loved it - we devoured a box and a half of pasta along with 3 chicken breasts, leaving nothing behind!

Added 3 pieces of anchovies and Kalamata olives without additional salt. Absolutely delicious!

Excellent dish. I opted to leave the pasta in the pot I cooked it in and simply mix in the ingredients - a convenient way to save on washing up.

I didn't make any changes. My family just loved it! Thank you for this amazing recipe! I used Indian ingredients, and it turned out to be fantastic!

I prepare this dish frequently, but I skip the red pepper flakes and instead of that, I add crispy crumbled bacon!

Wife is unable to tolerate the pepper flakes!

Reminds me of my Grandma's cooking! Make sure to remember to add 1/2 - 1 cup of pasta water to the skillet after cooking the garlic and oil until golden brown. This prevents the garlic from burning and also gives the dish a bit more "sauce".

The flavor was just okay...I won't be making it again.

I decided to add chorizo as a protein and slightly reduced the amount of Parmesan to achieve a better balance. With the addition of chili, it created a perfect harmony of salty, spicy, and savory flavors. It was truly a delicious combination!