Spaghetti with Garlic and Oil

Spaghetti with Garlic and Oil turns a handful of pantry staples into a dinner that feels far more special. Thin garlic slices slowly turn golden, flavoring the olive oil without becoming harsh or bitter. Then, starchy pasta water and Parmesan create a glossy sauce that coats every strand instead of pooling beneath it.

Fresh lemon zest and juice brighten the richness, while parsley and red pepper add color and gentle warmth. The finishing touch is a handful of crisp garlic slices scattered over the top for extra flavor and texture.

This version keeps the familiar comfort of Italian-inspired aglio e olio but uses a reliable two-stage finish for smoother sauce and better garlic flavor. It comes together quickly, yet it still feels polished enough for guests. Add a simple salad or warm bread, and dinner is done.

Recipe Yield: 4 servings

INGREDIENTS

12 oz spaghetti
6 tbsp extra-virgin olive oil, divided
8 large garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes, plus more for serving
1 tbsp kosher salt, for the pasta water
1/2 cup finely grated Parmesan cheese, plus more for serving
1 tsp finely grated lemon zest
2 tsp fresh lemon juice
1/3 cup finely chopped fresh flat-leaf parsley, divided
1/4 tsp freshly ground black pepper
Kosher salt, to taste

INSTRUCTIONS

1. Prepare the pasta water:
Bring 3 quarts of water to a rolling boil in a large pot. Add 1 tbsp kosher salt.

2. Cook the spaghetti:
Add the spaghetti and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups pasta water, then drain without rinsing.

3. Make the golden garlic oil:
Meanwhile, add 1/4 cup olive oil and the sliced garlic to a cold large skillet. Cook over medium-low heat for 4–6 minutes, stirring often, until the garlic is pale golden.

4. Reserve the crisp garlic:
Immediately transfer about half of the garlic slices to a paper towel-lined plate. Remove the skillet from the heat, then stir the red pepper flakes into the remaining garlic oil for 15 seconds.

5. Start the sauce:
Let the skillet stand off the heat for 30 seconds. Slowly add 1/2 cup hot pasta water while stirring carefully. Return the skillet to medium heat and simmer for 1 minute.

6. Finish cooking the spaghetti:
Add the drained spaghetti and toss continuously for 2–3 minutes, until tender and coated in a glossy sauce. Add more pasta water, 2 tbsp at a time, if the spaghetti looks dry.

7. Emulsify the sauce:
Remove the skillet from the heat and let it stand for 30 seconds. Add the remaining 2 tbsp olive oil and Parmesan in two additions, tossing thoroughly after each addition.

8. Add the fresh flavors:
Add the lemon zest, lemon juice, black pepper, and most of the parsley. Toss again, adding a small splash of pasta water if needed. Taste and adjust the salt.

9. Serve:
Divide the spaghetti among warm bowls. Finish with the reserved golden garlic, remaining parsley, extra Parmesan, and red pepper flakes. Serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Watch the garlic closely: Pale golden is the goal. Dark-brown garlic tastes bitter and continues cooking briefly after leaving the oil.
• Use finely grated Parmesan: Freshly grated cheese melts more smoothly than thick shreds or shelf-stable grated Parmesan. Add it away from direct heat to prevent clumping.
• Keep the pasta water: The starch creates the glossy sauce. Add it gradually so the spaghetti becomes silky without turning watery.
• Leave the sauce slightly loose: The spaghetti continues absorbing moisture after plating. A sauce that looks just slightly loose in the skillet will settle beautifully in the bowl.
• Serve it right away: Garlic and oil spaghetti is best freshly tossed. Reheat leftovers gently with a splash of water and a drizzle of olive oil.