1Bring a large pot of aggressively salted water to a boil.
2Bring a large pot of aggressively salted water to a boil.
3Bring a large pot of aggressively salted water to a boil.
4Cook spaghetti until al dente.
5Cook spaghetti until al dente.
6Cook spaghetti until al dente.
7Reserve 1 1/2 cups of the starchy pasta water, then drain.
8Reserve 1 1/2 cups of the starchy pasta water, then drain.
9Reserve 1 1/2 cups of the starchy pasta water, then drain.
10While the pasta cooks, gently heat the olive oil in a large skillet over medium-low.
11While the pasta cooks, gently heat the olive oil in a large skillet over medium-low.
12While the pasta cooks, gently heat the olive oil in a large skillet over medium-low.
13Add the garlic slices and whole parsley stem, stir constantly until the garlic turns light golden (about 3 minutes).
14Add the garlic slices and whole parsley stem, stir constantly until the garlic turns light golden (about 3 minutes).
15Add the garlic slices and whole parsley stem, stir constantly until the garlic turns light golden (about 3 minutes).
16Stir in the chili flakes and a pinch of salt.
17Stir in the chili flakes and a pinch of salt.
18Stir in the chili flakes and a pinch of salt.
19Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat.
20Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat.
21Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat.
22Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil until it looks creamy and slightly thick.
23Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil until it looks creamy and slightly thick.
24Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil until it looks creamy and slightly thick.
25Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water.
26Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water.
27Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water.
28Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go, alternating between the two while tossing nonstop until the sauce turns silky and glossy.
29Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go, alternating between the two while tossing nonstop until the sauce turns silky and glossy.
30Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go, alternating between the two while tossing nonstop until the sauce turns silky and glossy.
31Turn off the heat and stir in the chopped parsley.
32Turn off the heat and stir in the chopped parsley.
33Turn off the heat and stir in the chopped parsley.
34Taste and add a tiny pinch of salt if needed.
35Taste and add a tiny pinch of salt if needed.
36Taste and add a tiny pinch of salt if needed.
37Plate immediately, spooning any extra sauce from the pan over the top.
38Plate immediately, spooning any extra sauce from the pan over the top.
39Plate immediately, spooning any extra sauce from the pan over the top.
40Garnish with lemon zest and a sprinkle of Parmesan if desired (add cheese after plating).
41Garnish with lemon zest and a sprinkle of Parmesan if desired (add cheese after plating).
42Garnish with lemon zest and a sprinkle of Parmesan if desired (add cheese after plating).
Ingredients
8 oz spaghetti
8 oz spaghetti
8 oz spaghetti
0.33 cup extra virgin olive oil
0.33 cup extra virgin olive oil
0.33 cup extra virgin olive oil
8 garlic cloves, thinly sliced
8 garlic cloves, thinly sliced
8 garlic cloves, thinly sliced
1 tsp red chili flakes
1 tsp red chili flakes
1 tsp red chili flakes
1 to 1 1/2 cups reserved pasta water
1 to 1 1/2 cups reserved pasta water
1 to 1 1/2 cups reserved pasta water
1 whole parsley stem, for infusing
1 whole parsley stem, for infusing
1 whole parsley stem, for infusing
0.33 cup fresh parsley leaves, finely chopped
0.33 cup fresh parsley leaves, finely chopped
0.33 cup fresh parsley leaves, finely chopped
fresh lemon zest, for garnish
fresh lemon zest, for garnish
fresh lemon zest, for garnish
freshly grated Parmesan cheese, for serving
freshly grated Parmesan cheese, for serving
freshly grated Parmesan cheese, for serving
1 pinch salt
1 pinch salt
1 pinch salt
Equipment
large potlarge skillettongs
Tips
When cooking garlic, stir constantly until it turns light golden, not brown.
When forming the sauce, vigorously stir/whisk the pasta water with the oil to create a creamy emulsion.
When tossing the spaghetti with the sauce, alternate between drizzling in olive oil and pasta water nonstop for 1-2 minutes until the sauce is silky and glossy.
Add Parmesan cheese after plating so it doesn't break the emulsion.