School of Rocco: Spaghetti Aglio e Olio (Too Good to Be Legal)

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 heart-healthy.

Boil spaghetti in salted water for 8 to 10 minutes.

Smash and peel 5 cloves of garlic.

Slice garlic evenly using a mandolin.

Add garlic to cold olive oil in a skillet.

Heat garlic and oil together until garlic is browned evenly.

Add red pepper flakes to the garlic and oil mixture, adjusting for spice level.

Reserve some pasta water before draining spaghetti.

Combine drained spaghetti with garlic oil, adding reserved pasta water to emulsify.

Toss in chopped parsley and additional olive oil to glaze the pasta.

Plate the dish, ensuring it looks glistening.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens