How to make Aglio e Olio | The Universal Pasta Technique

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Add extra virgin olive oil to coat the bottom of a cold high-sided pan.

Add sliced garlic to the cold pan with olive oil to infuse the oil as it heats up.

Once the garlic begins to get some color, turn off the heat or reduce to low.

Add red pepper flakes to the garlic-infused oil to bloom them for added flavor.

Cook bucatini in boiling water until almost al dente, about 4-6 minutes, and reserve about 2 cups of the starchy cooking liquid.

Add 1/4 cup of reserved pasta water to the garlic oil to cool it down.

Move the almost cooked pasta directly into the saucepan with the garlic oil.

Add another 1/4 cup of reserved pasta water and bring to a simmer, shaking and tossing the pasta to coat it in the sauce.

Continue cooking until the pasta is perfectly al dente, adding more pasta water as necessary to keep about half an inch of sauce at the bottom of the pan.

Turn off the heat and add cheese and fresh herbs, along with a knob or two of butter if desired.

Plate the pasta using a meat fork to create a swirl, and garnish with more cheese, fresh herbs, lemon zest, salt, and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens