Serves 1
Directions
- 1Bring a large pot of aggressively salted water to a boil and cook spaghetti until al dente.
- 2Reserve 1 1/2 cups of the starchy pasta water, then drain the spaghetti.
- 3While the pasta cooks, heat the olive oil gently in a large skillet over medium-low heat.
- 4Add the garlic slices and whole parsley stem to the skillet.
- 5Stir constantly until the garlic turns light golden (about 3 minutes).
- 6Stir in the chili flakes and a pinch of salt.
- 7Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat.
- 8Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil to form an emulsion.
- 9Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water.
- 10Toss 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.
- 11Turn off the heat and stir in the chopped parsley.
- 12Taste and add a tiny pinch of salt if needed.
- 13Plate immediately, spooning any extra sauce from the pan over the top.
- 14Garnish with lemon zest and a sprinkle of Parmesan.
Ingredients
- 0.33 cup extra virgin olive oil
- 1 to 2 tbsp extra virgin olive oil
- 8 garlic cloves
- 1 tsp red chili flakes
- 1 tsp finely chopped fresh chili without seeds
- 1.5 cups reserved pasta water
- 1 whole parsley stem
- 0.33 cup fresh parsley leaves
- 8 oz (225 g) spaghetti
- 1 pinch salt
- lemon zest
- Parmesan cheese
Equipment
large potlarge skillettongs
Tips
- Add cheese after plating so it doesn break the emulsion.
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