Babish Cook-Along: Pasta Aglio e Olio (Basic vs. Advanced)

By Binging with Babish · 20 min

Ingredients

Instructions

1. Bring 2 quarts of water to a boil in a wide, high-walled sauté pan. Add the spaghetti and cook it 1 minute short of al dente. Drain, reserving 1 cup of the pasta cooking water. Toss the pasta with 1 tablespoon of olive oil and cover to keep warm.
2. Clean the pan. Add 1/4 cup olive oil and the sliced garlic over medium heat. When the cloves begin to bubble, lower the heat to low and stir often until they turn a dirty blonde, 3 to 5 minutes. Add the red pepper flakes and cook 30 seconds more.
3. Raise the heat to medium. When the garlic starts to sizzle audibly, add the par-cooked pasta and 1/4 cup of the reserved pasta water. Toss and cook over medium heat for 1 to 2 minutes.
4. Add the chopped parsley, lemon juice and another 1/4 cup of pasta water, and cook for 1 more minute. Season with salt and pepper and toss vigorously until the water and oil form a thick, glossy sauce. Adjust with more pasta water if needed, then serve topped with more parsley.

Summarized from Binging with Babish's video. Watch it for the details.

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