Spaghetti Aglio e Olio Recipe | Easy, Authentic Italian Spaghetti with Garlic and Oil from Scratch

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.

Crack 3 eggs into a bowl and beat them lightly.

Add 1 cup of flour to the beaten eggs and mix until combined, adding more flour if needed.

Add a tiny pinch of salt to the dough mixture.

Knead the dough until it feels smooth, about 5-6 times through a pasta machine.

Roll the dough thinner using a pasta machine, starting from setting 1 to setting 5.

Let the pasta rest while boiling water is prepared, about 10 minutes.

Slice 6 cloves of garlic paper thin for the sauce.

Chop fresh flat Italian parsley for seasoning.

Heat olive oil in a skillet over low heat and add the sliced garlic, cooking until light golden brown.

Add a pinch of red pepper flakes to the garlic oil for spice.

Salt the boiling water and add the homemade spaghetti, cooking for about 2 minutes.

Drain the spaghetti and add it to the skillet with garlic oil, tossing to combine.

Season with black pepper and add chopped parsley to the pasta.

Grate parmesan cheese over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens