Traditional Aglio e Olio Spaghetti

Serving Size: 4-6


1 lb. Pappardelle’s Plain (No Egg) Spaghetti
8-10 cloves garlic, minced
½ cup extra-virgin olive oil
½ bunch Italian parsley, chopped
¼ - ½ teaspoon crushed red pepper flakes
1 cup Parmesan cheese, freshly grated
1 lemon, zested
½ cup pasta water
Salt & pepper, to taste


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving ½ cup pasta water. 
  2. Meanwhile, add olive oil and garlic to a large sauté pan and heat over medium, stirring occasionally, until garlic is translucent, about 3-4 minutes. Watch carefully to keep garlic from browning. 
  3. Once garlic is cooked and translucent, add red pepper flakes and cook for one additional minute, watching to keep garlic from browning.
  4. Turn off heat. Add cooked pasta to garlic. Add parsley, lemon zest and Parmesan. Stir well. 
  5. Add pasta water, 1 oz. at a time, stirring to fully coat pasta (you do not need to add all pasta water, only enough to help the ingredients coat the pasta thoroughly). Season with salt & pepper.
  6. Plate pasta and serve immediately. Enjoy!