Spaghetti Aglio e Olio

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

1 pound uncooked spaghetti

½ cup olive oil

6 cloves garlic, thinly sliced

¼ teaspoon red pepper flakes, or to taste

salt and freshly ground black pepper to taste

¼ cup chopped fresh Italian parsley

1 cup finely grated Parmigiano-Reggiano cheese

Wskazówki

Gather all ingredients.

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.

While the pasta is cooking, combine olive oil and garlic in a cold skillet.

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.

Stir red pepper flakes, salt, and black pepper into pasta.

Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Notatki

It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.

Wartości Odżywcze

• Kalorie: 755 kcal
• Tłuszcz Całkowity: 35 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 18 mg
• Sód: 355 mg
• Węglowodany Całkowite: 87 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 3 g
• Białko: 23 g