🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa117)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/","crawl_time":1775662770,"first_indexed_time":1520229368,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/222000\/spaghetti-aglio-e-olio\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Spaghetti Aglio e Olio Recipe","meta_descriptions":["Aglio e olio is a deliciously simple Italian dish of fresh garlic, olive oil, and Parmesan cheese tossed with freshly cooked spaghetti pasta."],"attrs_boilerpipe_text":"No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.\nBy\nJohn Mitzewich\nJohn Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.\nUpdated on October 28, 2025\nPrep Time:\n10 mins\nCook Time:\n15 mins\nTotal Time:\n25 mins\nServings:\n4\nWhy You’ll Love This Recipe\nThis recipe features finely grated Parmigiano-Reggiano for a savory finish.\nHome cooks suggest adding a splash of pasta water to the oil and garlic to keep the sauce smooth.\nAllrecipes member TxCin2 raves, \"So many flavors going on in this dish and all are fantastic.\"\nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\nOriginal recipe (1X) yields 4 servings\n1\npound\nuncooked spaghetti\n½\ncup\nolive oil\n6\ncloves\ngarlic, thinly sliced\n¼\nteaspoon\nred pepper flakes, or to taste\nsalt and freshly ground black pepper to taste\n¼\ncup\nchopped fresh Italian parsley\n1\ncup\nfinely grated Parmigiano-Reggiano cheese\nDirections\nGather all ingredients.\nDotdash Meredith Food Studios\nBring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.\nDotdash Meredith Food Studios\nWhile the pasta is cooking, combine olive oil and garlic in a cold skillet.\nDotdash Meredith Food Studios\nCook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.\nDotdash Meredith Food Studios\nStir red pepper flakes, salt, and black pepper into pasta.\nDotdash Meredith Food Studios\nPour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.\nDotdash Meredith Food Studios\nServe pasta topped with the remaining Parmigiano-Reggiano cheese.\nDotdash Meredith Food Studios\nRecipe Tip\nIt's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.\n1,213\nhome cooks made it!\nNutrition Facts\n(per serving)\n755\nCalories\n35g\nFat\n87g\nCarbs\n23g\nProtein\nNutrition Facts\nServings Per Recipe\n4\nCalories\n755\n% Daily Value *\nTotal Fat\n35g\n44%\nSaturated Fat\n8g\n38%\nCholesterol\n18mg\n6%\nSodium\n355mg\n15%\nTotal Carbohydrate\n87g\n32%\nDietary Fiber\n4g\n14%\nTotal Sugars\n3g\nProtein\n23g\n46%\nVitamin C\n7mg\n7%\nCalcium\n260mg\n20%\nIron\n4mg\n24%\nPotassium\n321mg\n7%\n* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\nAsk the Community  (2)\nAsked by FancyPizza8922\nWhen and how much pasta water should I use?\nAsked by Paris\nI’ve seen different versions of this recipe before but it’s not bad if I add some sliced black olives and some banana peppers in the recipe right?\nGet recipe help and connect with the community\nReviews\n(372)\nCheck out our\nCommunity Guidelines\nabout reviews.\nSpaghetti Aglio e Olio\nMy Rating\nRate this a 1\nRate this a 2\nRate this a 3\nRate this a 4\nRate this a 5\nMy Review\n4.7 out of 5\n513 Ratings\n1,213\n home cooks made it!\n372 Reviews","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - 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The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.\n\nBy\n\n[John Mitzewich](https:\/\/www.allrecipes.com\/author\/chef-john\/)\n\n![Chef John]()\n\n![Chef John](https:\/\/www.allrecipes.com\/thmb\/r5zhVQDa55-8JF6F-Z6c4dd1uyM=\/75x75\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chef-john-c50f1c2cb23f4e7786d66c30bddf8bcb.jpg)\n\n[John Mitzewich](https:\/\/www.allrecipes.com\/author\/chef-john\/)\n\nJohn Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.\n\n[Allrecipes' editorial guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n\nUpdated on October 28, 2025\n\nSave\n\nRate\n\nShare\n\n![]()\n\nAdd Photo\n\n[109 ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https:\/\/www.allrecipes.com\/thmb\/51jglEZIDgaidwh_bw_7wQGrxa8=\/160x90\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg) ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https:\/\/www.allrecipes.com\/thmb\/51jglEZIDgaidwh_bw_7wQGrxa8=\/160x90\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg)](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n\n[109 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2Ff613bf8b0cb153cc99dd5e85b0bc4546%2F17686589985161000005051.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n\n[109 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2Ff613bf8b0cb153cc99dd5e85b0bc4546%2F175761697907720250911_135145.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n\n[109 ![](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2Ff613bf8b0cb153cc99dd5e85b0bc4546%2F17391926541833AD88A83-8A6F-43EB-B11C-53D6B3C63012_1_105_c.jpeg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n\nPrep Time:\n\n10 mins\n\nCook Time:\n\n15 mins\n\nTotal Time:\n\n25 mins\n\nServings:\n\n4\n\nJump to Nutrition Facts\n\n### Why You’ll Love This Recipe\n- This recipe features finely grated Parmigiano-Reggiano for a savory finish.\n- Home cooks suggest adding a splash of pasta water to the oil and garlic to keep the sauce smooth.\n- Allrecipes member TxCin2 raves, \"So many flavors going on in this dish and all are fantastic.\"\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 4 servings\n\n- 1 pound uncooked spaghetti\n- ½ cup olive oil\n- 6 cloves garlic, thinly sliced\n- ¼ teaspoon red pepper flakes, or to taste\n- salt and freshly ground black pepper to taste\n- ¼ cup chopped fresh Italian parsley\n- 1 cup finely grated Parmigiano-Reggiano cheese\n### Local Offers\n\n## Directions\n1. Gather all ingredients.\n   ![Ingredients to make spaghetti aglio e olio](https:\/\/www.allrecipes.com\/thmb\/fnKAaXgE1i8K81y8L5aceCZO8gQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-ingredients-3x4-752f17bca22f4b7eaaf1890e5e1cb8cc.jpg)\n   \n   ![Ingredients to make spaghetti aglio e olio](https:\/\/www.allrecipes.com\/thmb\/fnKAaXgE1i8K81y8L5aceCZO8gQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-ingredients-3x4-752f17bca22f4b7eaaf1890e5e1cb8cc.jpg)\n   \n   Dotdash Meredith Food Studios\n2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.\n   ![A metal colander with cooked spaghetti](https:\/\/www.allrecipes.com\/thmb\/U9q8-jVi2IRjcGcHOXzJGG172Hw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-1-3x4-bd48d0fd8a7d4fc888ab888d9bb42dbd.jpg)\n   \n   ![A metal colander with cooked spaghetti](https:\/\/www.allrecipes.com\/thmb\/U9q8-jVi2IRjcGcHOXzJGG172Hw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-1-3x4-bd48d0fd8a7d4fc888ab888d9bb42dbd.jpg)\n   \n   Dotdash Meredith Food Studios\n3. While the pasta is cooking, combine olive oil and garlic in a cold skillet.\n   ![A skillet with sliced garlic and olive oil](https:\/\/www.allrecipes.com\/thmb\/7XT4Fi124rA1wH_XaSMGAEOQnFY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-2-3x4-f794b1d8703e496eafd7f8ef5e72de53.jpg)\n   \n   ![A skillet with sliced garlic and olive oil](https:\/\/www.allrecipes.com\/thmb\/7XT4Fi124rA1wH_XaSMGAEOQnFY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-2-3x4-f794b1d8703e496eafd7f8ef5e72de53.jpg)\n   \n   Dotdash Meredith Food Studios\n4. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.\n   ![A skillet with browned slices of garlic in olive oil](https:\/\/www.allrecipes.com\/thmb\/0HI7w-GX19mXOdOcZp_k7rMXCdo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-3-3x4-c006182a4c5045359c7e69c8841bb47b.jpg)\n   \n   ![A skillet with browned slices of garlic in olive oil](https:\/\/www.allrecipes.com\/thmb\/0HI7w-GX19mXOdOcZp_k7rMXCdo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-3-3x4-c006182a4c5045359c7e69c8841bb47b.jpg)\n   \n   Dotdash Meredith Food Studios\n5. Stir red pepper flakes, salt, and black pepper into pasta.\n   ![A glass bowl of cooked spaghetti topped with salt, pepper, and red pepper flakes](https:\/\/www.allrecipes.com\/thmb\/jtYTW4InlJsosGZGjAAQquJ0EWM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-4-3x4-1e18ff68feac40f68f76d7e8aac2954c.jpg)\n   \n   ![A glass bowl of cooked spaghetti topped with salt, pepper, and red pepper flakes](https:\/\/www.allrecipes.com\/thmb\/jtYTW4InlJsosGZGjAAQquJ0EWM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-4-3x4-1e18ff68feac40f68f76d7e8aac2954c.jpg)\n   \n   Dotdash Meredith Food Studios\n6. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.\n   ![A pan with hot oil and browned garlic slices being poured over cooked spaghetti in a glass bowl](https:\/\/www.allrecipes.com\/thmb\/bITK1704SNsqMuFfnPkSp7Dk1tA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-5-1-3x4-12042eda3a124c21b76940b9581e3739.jpg)\n   \n   ![A pan with hot oil and browned garlic slices being poured over cooked spaghetti in a glass bowl](https:\/\/www.allrecipes.com\/thmb\/bITK1704SNsqMuFfnPkSp7Dk1tA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-5-1-3x4-12042eda3a124c21b76940b9581e3739.jpg)\n   \n   Dotdash Meredith Food Studios\n7. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.\n   ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https:\/\/www.allrecipes.com\/thmb\/aVmHyG9n06k09hi6_PC7dM6tfWM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg)\n   \n   ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https:\/\/www.allrecipes.com\/thmb\/aVmHyG9n06k09hi6_PC7dM6tfWM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg)\n   \n   Dotdash Meredith Food Studios\n\n### Recipe Tip\nIt's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.\n\nSave\n\nRate\n\n1,213 home cooks made it\\!\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 755 | Calories |\n| 35g | Fat |\n| 87g | Carbs |\n| 23g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 4 |   |\n| Calories 755 |   |\n| % Daily Value \\* |   |\n| Total Fat 35g | 44% |\n| Saturated Fat 8g | 38% |\n| Cholesterol 18mg | 6% |\n| Sodium 355mg | 15% |\n| Total Carbohydrate 87g | 32% |\n| Dietary Fiber 4g | 14% |\n| Total Sugars 3g |   |\n| Protein 23g | 46% |\n| Vitamin C 7mg | 7% |\n| Calcium 260mg | 20% |\n| Iron 4mg | 24% |\n| Potassium 321mg | 7% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\n## Ask the Community (2)\nAsked by FancyPizza8922\n\nWhen and how much pasta water should I use?\n\nView Answers (1)\n\nAs a rule of thumb . When cooking your pasta you want to take a coffee cup and fill it about half full with water from the pasta that was cooking. This way here you only add a little bit at a time couple teaspoonfuls couple tablespoonfuls just a little at a time so that it gets everything thin enough and makes helps everything mix together well\n\nBy Deanna\n\nMy answer\n\n0\/500 characters\n\nCancel\n\nSubmit\n\nAsked by Paris\n\nI’ve seen different versions of this recipe before but it’s not bad if I add some sliced black olives and some banana peppers in the recipe right?\n\nView Answers (3)\n\nwhy not just keep the recipe simple? There is no need to add all those extras. Right?\n\nBy SilkyScone5727\n\nSure! Add away! It's a different recipe then.\n\nBy ChirpyFrog9414\n\nWhen it comes to a recipe especially from Chef John it's always a lot of times it's good to keep them the way it is especially from Chef John. But yeah recipes are meant to be tweaked but some things are meant to be left alone\n\nBy Deanna\n\nMy answer\n\n0\/500 characters\n\nCancel\n\nSubmit\n\nGet recipe help and connect with the community\n\nAsk my question\n\n## Reviews (372)\nCheck out our [Community Guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-community-guidelines) about reviews.\n\nSpaghetti Aglio e Olio\n\nMy Rating\n\nRate this a 1\n\nRate this a 2\n\nRate this a 3\n\nRate this a 4\n\nRate this a 5\n\nMy Review\n\nCancel\n\nSubmit\n\n4\\.7 out of 5\n\n513 Ratings\n\n[5 star]()\n\n403\n\n[4 star]()\n\n85\n\n[3 star]()\n\n20\n\n[2 star]()\n\n3\n\n[1 star]()\n\n2\n\n1,213 home cooks made it\\!\n\nMost helpful positive review\n\nBaking Nana\n\n06\/21\/2012\n\n![User Photo Upload](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F851230.jpg&w=150&c=sc&poi=face&q=60&orient=true)\n\nThis is so good and so easy! If you watch the video he has you add a half ladle of pasta water to the OO-garlic saute pan. This is important and is missing from the recipe. This stops the garlic from over cooking and getting bitter and it also adds that extra moisture to the sauce. I usually reserve some pasta water 'just in case'. This recipe says it serves 4 but as a side dish ( which I did) it would easily serve 8 or even more. I served this with sauteed green beans with prosciutto and Barber Chicken, Parmesan. (I know, cheating but it was really good!) Enjoy\\!\n\nRead More\n\n126\n\nReply\n\n### Featured Tweaks\nSZYQ1\n\n01\/05\/2014\n\n1-5-2014: This was perfect Chef John! I loved the flavors of the garlic with the Italian parsley and cheese, with just a hint of the red pepper flakes. Who would have thought something so simple could make pasta this good. I tossed in some fresh steamed broccoli, which I found went good with this pasta. 8-17-2018: Still a very tasty recipe, but have found we prefer it with less oil. I reduce the amount of oil by half of what's called for. If you add in broccoli, I find a saute with fresh or roasted fresh broccoli brings out more flavor.\n\nRead More\n\n17\n\nReply\n\nKumar Bandyo\n\n09\/07\/2023\n\nI've been making this with great success for years now, but this video taught me two excellent things. 1. How to properly slice the garlic and the adding of the pasta water to stop the cooking of the garlic. I've come close to overcooking the garlic a few times. Bitter garlic is very much an amateur mistake, but incredibly common. I add chili flakes to the oil for some kick, and lemon rind to the final dish.\n\nRead More\n\n8\n\nReply\n\nCari Reed\n\n05\/08\/2012\n\nAs my dad hailed from Italy, I grew up eating this dish at least once a week. Now, w\/my own family, I serve this as a side dish w\/ pork chops, substituting the spaghetti w\/ extra thin egg noodles. Hubby who is a pasta critic loves it.\n\nRead More\n\n13\n\nReply\n\nBrian Wigginton\n\n11\/30\/2012\n\nFinished the whole thing!!! So good! Doubled the red pepper. Forgot the parsley, but it was still great. Too much olive oil, will cut in half next time.\n\nRead More\n\n9\n\nReply\n\nClement Soscia\n\n08\/27\/2018\n\nChef John has posted many very good recipes and this in another tasty one but....it is not traditional. I was raised in a Italian family and watched everyone from relatives and friends to some great chefs make aglio e olio and this is the difference in their method and his....the timing of the sauce is very important. Yes ,you do brown the garlic in good olive oil and yes, it must not be overcooked as it will get bitter but native Italians add 1\/2 C of pasta water no more than 2 minutes after the pasta was added (this assures just the right amount of starch) to the garlic and oil. The timing is important so add the pasta to boiling water, then begin sauteing the garlic and two minutes in...add the pasta water to create a garlic broth that is then simmered on low heat until the pasta is ready. Try it! (It is also considered authentic to add a sprinkling of red pepper flakes to the garlic and oil before the water is added it spiciness is desired.)\n\nRead More\n\n5\n\nReply\n\nbellablue\n\n06\/28\/2023\n\nLoved this! Made it again tonight. Just want to add to be sure one adds salt to the pasta water. I added 3 heaping tbsp of kosher salt. This dish was Creamy in a way with the oil and Parmigianino. I added the butter at the end as Chef suggested..2 -4 tbsp. Sooo good! I also added a bit of fresh lemon juice. I felt it lifted the dish up a bit...Even without the lemon, this was really good. Use a good pasta for this dish. I used Rao's spaghetti and second time linguine . I will be making this perfect pasta dish over and over again!!! Thank you sooo much, Chef John!!!\\!\n\nRead More\n\n2\n\nReply\n\nRoseanne Bell\n\n05\/15\/2020\n\nI love this dish. It's been a staple of mine for years. While I use the same ingredients, I find it much easier to mix all the ingredients, except the cheese, in the pan with the olive oil and garlic. I pour it over the drained pasta and then add half the cheese and mix well. A few other notes: I don't like to brown the garlic. I find that makes it bitter. Here's what I do: heat the oil over medium heat. When it's hot, turn the heat to low and add the garlic. Saute it slowly until it's soft and translucent, but not brown. It takes about 5 minutes. Then add the pepper flakes, black pepper, and salt. Heat for a few minutes to blend flavors. Add the parsley. Then pour the sauce over the drained pasta and mix well. I use 3\/4 Cup of olive oil for each pound of pasta. Also I like to add a can of anchovies to the pan along with the red pepper and black pepper. Stir and break up the anchovies with a fork until they're dissolved. Do not add extra salt when using anchovies. Buon appetito\\!\n\nRead More\n\n3\n\nReply\n\nModestFork5214\n\n05\/19\/2024\n\nWorth the effort\n\nMade exactly as specified but for one; extremely fresh and light and delicious! I think I’d kinda prefer not to add the pasta water until later, as it washes all the sauce ingredients off the pasta. Still very yum though 😊\n\nRead More\n\n5\n\nReply\n\nHotBread6844\n\n12\/17\/2023\n\nGreat recipe but don't forget to set aside some pasta cooking water in case you need to add a little at the end. You don't want it too dry\\!\n\nRead More\n\n1\n\nReply\n\nEric Gamauf\n\n06\/02\/2020\n\nThis was delicious. I added chicken to the mix for more sustenance and protein. Cooked the chicken is a skillet with its own olive oil and roasted garlic mixture. Seasoned the chicken with salt, pepper, oregano and a little bit of crushed red pepper. Next time may throw some peppers or spinach to the oil. Family loved it, box and a half of pasta and 3 chicken breasts with nothing left to show for it\\!\n\nRead More\n\n3\n\nReply\n\n372 Reviews\n\nSort\n\nsort Reviews\n\nMost Helpful\n\nMost Positive\n\nLeast Positive\n\nNewest\n\nCancel\n\nApply\n\nFilter  (0)\n\nfilter Reviews\n\nBy rating\n\n5 star\n\n4 star\n\n3 star\n\n2 star\n\n1 star\n\nBy type\n\nWith photo\n\nCancel\n\nApply\n\nBarbara\n\n04\/04\/2026\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nWorth the effort\n\nThis was great, the flavors were perfect! Thank you!\\!\n\nRead More\n\n0\n\nReply\n\nRichard\n\n03\/26\/2026\n\nEasy to follow\n\nGreat flavors\n\nA keeper\\!\n\nCrowd-pleaser\n\nFamily favorite\n\nExcellent recipe! Super simple and really flavorful.\n\nRead More\n\n0\n\nReply\n\nWiseGhee2109\n\n03\/13\/2026\n\nA keeper\\!\n\nGreat flavors\n\nEasy to follow\n\nThis receipe is delicious. It was easy to make and I paired it with baked chicken.\n\nRead More\n\n0\n\nReply\n\nWingo99\n\n02\/28\/2026\n\nSuch a simple dish, that seems much fancier than it is. Perfect during lent. I am not a huge fan of pasta dishes overall, but this one is absolutely fantastic.\n\nRead More\n\n0\n\nReply\n\nJohnny Wishbone\n\n02\/26\/2026\n\nA keeper\\!\n\nEasy to follow\n\nWorth the effort\n\nFamily favorite\n\nReally easy to make, followed another reviewer's suggestion and added some pasta water to the garlic before mixing with the pasta. Came out fantastic.\n\nRead More\n\n0\n\nReply\n\nKlorraine\n\n01\/17\/2026\n\n![User Photo Upload](https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2Ff613bf8b0cb153cc99dd5e85b0bc4546%2F17686589985161000005051.jpg&w=150&c=sc&poi=face&q=60&orient=true)\n\nSimple suppers for the win\n\nRead More\n\n0\n\nReply\n\nKen Goad\n\n12\/10\/2025\n\nsorry but if you add parmesan that ruins the whole point of the dish. the focus should be the oil, garlic, and red pepper. parmesan overpowers everything else and becomes the focus.\n\nRead More\n\n0\n\nReply\n\nLilia\n\n10\/19\/2025\n\nA keeper\\!\n\nscrumptious\n\nRead More\n\n0\n\nReply\n\nEmmanuel R\n\n09\/23\/2025\n\nGreat flavors\n\nFamily favorite\n\nA keeper\\!\n\nEasy to follow\n\nCrowd-pleaser\n\nWorth the effort\n\njust added 3 pieces of anchovies and calamata olives and did not put anymore salt. so yummy\n\nRead More\n\n0\n\nReply\n\nLoad More reviews\n\nAdd Your Photo\n\n## Photos of Spaghetti Aglio e Olio\n01 of 109\n\n![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese]()\n\n![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https:\/\/www.allrecipes.com\/thmb\/V9fNCcSY-vXvKcdvpKPuFvB83KU=\/0x512\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg)\n\nPhoto by\n\nDotdash Meredith Food Studios\n\n02 of 109\n\n![]()\n\nPhoto by  Klorraine\n\n01\/17\/2026\n\nSimple suppers for the win\n\n03 of 109\n\n![]()\n\nPhoto by  TxCin2\n\n09\/11\/2025\n\nEasy to follow\n\nA keeper\\!\n\nGreat flavors\n\nSo many flavors going on in this dish and all are fantastic. There's the sweet toasted garlic, then the spicy red pepper with it's warmth, the perfumy black pepper, and the fruity olive oil. All that topped off with the nutty salty rich parmesan cheese. This was so simple and quick to make. I can't believe how delicious this was. Those toasted garlic slivers were so good in this. I was almost going to shortcut this and use garlic powder, but then I'd have missed one of the best parts of this dish. Oh Chef John, you've done it again. Thanks for a tasty meal\\!\n\n04 of 109\n\n![]()\n\nPhoto by  SavvyVeal5746\n\n02\/10\/2025\n\nIt was a great recipe, added my own modifications though\n\n05 of 109\n\n![]()\n\nPhoto by  Deborah L Coleman\n\n12\/12\/2022\n\nDefinitely needed more red pepper. And tons of cheese to top it.\n\n06 of 109\n\n![]()\n\nPhoto by  J Nicholas Kristiansen\n\n08\/21\/2022\n\nI made for visiting friends and they loved it.I followed the instructions exactly. Super easy to prepare and takes as long as it takes to boil water for your pasta.Next time I’m going to double all the ingredients so it’s extra saucy.A definite winner\\!\n\n07 of 109\n\n![]()\n\nPhoto by  Tammy\n\n04\/09\/2022\n\nI make Chef's recipes as written...I've made this many times and it's the ultimate deliciousness.Thank you, Chef\\!\n\n08 of 109\n\n![]()\n\nPhoto by  Aaron Dutton\n\n11\/23\/2021\n\n09 of 109\n\n![]()\n\nPhoto by  Brooklynne Taylor Todd\n\n07\/15\/2021\n\n10 of 109\n\n![]()\n\nPhoto by  Alex Taylor\n\n06\/28\/2021\n\n1. 1\n2. [2](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n3. [3](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n4. [4](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n5. [5](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n6. 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![](https:\/\/www.allrecipes.com\/thmb\/j3gDe_JpNCMBAX5XJCoZ-S2NfsE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/1941793-eb7db7a8d99d405fbac200eea05036b5.jpg) Easy Italian Sausage Spaghetti 19 Ratings](https:\/\/www.allrecipes.com\/recipe\/232233\/easy-italian-sausage-spaghetti\/)\n\n[![Spaghetti Aglio, Olio, e Peperoncino con Bottarga](https:\/\/www.allrecipes.com\/thmb\/hN-AR_ArHp2Y06ifQi-forNYoL4=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/2426837-d3391b2e95dc409e9ef25cd2e479acf9.jpg) ![Spaghetti Aglio, Olio, e Peperoncino con Bottarga](https:\/\/www.allrecipes.com\/thmb\/hN-AR_ArHp2Y06ifQi-forNYoL4=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/2426837-d3391b2e95dc409e9ef25cd2e479acf9.jpg) Spaghetti Aglio, Olio, e Peperoncino con Bottarga](https:\/\/www.allrecipes.com\/recipe\/283348\/spaghetti-aglio-olio-e-peperoncino-con-bottarga\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n[Newsletters](https:\/\/www.allrecipes.com\/recipe\/222000\/spaghetti-aglio-e-olio\/)\n\nFollow Us\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n- [Meals](https:\/\/www.allrecipes.com\/recipes\/)\n- [Ingredients](https:\/\/www.allrecipes.com\/recipes\/17567\/ingredients\/)\n- [Occasions](https:\/\/www.allrecipes.com\/recipes\/85\/holidays-and-events\/)\n- [Cuisines](https:\/\/www.allrecipes.com\/recipes\/86\/world-cuisine\/)\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [News](https:\/\/www.allrecipes.com\/food-news-trends\/)\n- [Features](https:\/\/www.allrecipes.com\/recipes\/1642\/everyday-cooking\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n- [About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n- [Editorial Process](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Product Vetting](https:\/\/www.allrecipes.com\/about-us-6648102#toc-product-reviews)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/brands\/food-drink\/allrecipes)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up\n\n![]()","attrs_readable_markdown":"No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.\n\nBy\n\n[John Mitzewich](https:\/\/www.allrecipes.com\/author\/chef-john\/)\n\n![Chef John](https:\/\/www.allrecipes.com\/thmb\/r5zhVQDa55-8JF6F-Z6c4dd1uyM=\/75x75\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chef-john-c50f1c2cb23f4e7786d66c30bddf8bcb.jpg)\n\nJohn Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.\n\nUpdated on October 28, 2025\n\nPrep Time:\n\n10 mins\n\nCook Time:\n\n15 mins\n\nTotal Time:\n\n25 mins\n\nServings:\n\n4\n\n### Why You’ll Love This Recipe\n- This recipe features finely grated Parmigiano-Reggiano for a savory finish.\n- Home cooks suggest adding a splash of pasta water to the oil and garlic to keep the sauce smooth.\n- Allrecipes member TxCin2 raves, \"So many flavors going on in this dish and all are fantastic.\"\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\nOriginal recipe (1X) yields 4 servings\n\n- 1 pound uncooked spaghetti\n- ½ cup olive oil\n- 6 cloves garlic, thinly sliced\n- ¼ teaspoon red pepper flakes, or to taste\n- salt and freshly ground black pepper to taste\n- ¼ cup chopped fresh Italian parsley\n- 1 cup finely grated Parmigiano-Reggiano cheese\n\n## Directions\n1. Gather all ingredients.\n   Dotdash Meredith Food Studios\n2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.\n   Dotdash Meredith Food Studios\n3. While the pasta is cooking, combine olive oil and garlic in a cold skillet.\n   Dotdash Meredith Food Studios\n4. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.\n   Dotdash Meredith Food Studios\n5. Stir red pepper flakes, salt, and black pepper into pasta.\n   Dotdash Meredith Food Studios\n6. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.\n   Dotdash Meredith Food Studios\n7. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.\n   Dotdash Meredith Food Studios\n\n### Recipe Tip\nIt's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.\n\n1,213 home cooks made it\\!\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 755 | Calories |\n| 35g | Fat |\n| 87g | Carbs |\n| 23g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 4 |   |\n| Calories 755 |   |\n| % Daily Value \\* |   |\n| Total Fat 35g | 44% |\n| Saturated Fat 8g | 38% |\n| Cholesterol 18mg | 6% |\n| Sodium 355mg | 15% |\n| Total Carbohydrate 87g | 32% |\n| Dietary Fiber 4g | 14% |\n| Total Sugars 3g |   |\n| Protein 23g | 46% |\n| Vitamin C 7mg | 7% |\n| Calcium 260mg | 20% |\n| Iron 4mg | 24% |\n| Potassium 321mg | 7% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\n## Ask the Community (2)\nAsked by FancyPizza8922\n\nWhen and how much pasta water should I use?\n\nAsked by Paris\n\nI’ve seen different versions of this recipe before but it’s not bad if I add some sliced black olives and some banana peppers in the recipe right?\n\nGet recipe help and connect with the community\n\n## Reviews (372)\nCheck out our [Community Guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-community-guidelines) about reviews.\n\nSpaghetti Aglio e Olio\n\nMy Rating\n\nRate this a 1Rate this a 2Rate this a 3Rate this a 4Rate this a 5\n\nMy Review\n\n4\\.7 out of 5\n\n513 Ratings\n\n1,213 home cooks made it\\!\n\n372 Reviews","meta_canonical":null}

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URL	https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/
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Meta Title	Spaghetti Aglio e Olio Recipe
Meta Description	Aglio e olio is a deliciously simple Italian dish of fresh garlic, olive oil, and Parmesan cheese tossed with freshly cooked spaghetti pasta.
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Boilerpipe Text	No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly. By John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Updated on October 28, 2025 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Why You’ll Love This Recipe This recipe features finely grated Parmigiano-Reggiano for a savory finish. Home cooks suggest adding a splash of pasta water to the oil and garlic to keep the sauce smooth. Allrecipes member TxCin2 raves, "So many flavors going on in this dish and all are fantastic." Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 4 servings 1 pound uncooked spaghetti ½ cup olive oil 6 cloves garlic, thinly sliced ¼ teaspoon red pepper flakes, or to taste salt and freshly ground black pepper to taste ¼ cup chopped fresh Italian parsley 1 cup finely grated Parmigiano-Reggiano cheese Directions Gather all ingredients. Dotdash Meredith Food Studios Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl. Dotdash Meredith Food Studios While the pasta is cooking, combine olive oil and garlic in a cold skillet. Dotdash Meredith Food Studios Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Dotdash Meredith Food Studios Stir red pepper flakes, salt, and black pepper into pasta. Dotdash Meredith Food Studios Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined. Dotdash Meredith Food Studios Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Dotdash Meredith Food Studios Recipe Tip It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese. 1,213 home cooks made it! Nutrition Facts (per serving) 755 Calories 35g Fat 87g Carbs 23g Protein Nutrition Facts Servings Per Recipe 4 Calories 755 % Daily Value * Total Fat 35g 44% Saturated Fat 8g 38% Cholesterol 18mg 6% Sodium 355mg 15% Total Carbohydrate 87g 32% Dietary Fiber 4g 14% Total Sugars 3g Protein 23g 46% Vitamin C 7mg 7% Calcium 260mg 20% Iron 4mg 24% Potassium 321mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ask the Community (2) Asked by FancyPizza8922 When and how much pasta water should I use? Asked by Paris I’ve seen different versions of this recipe before but it’s not bad if I add some sliced black olives and some banana peppers in the recipe right? Get recipe help and connect with the community Reviews (372) Check out our Community Guidelines about reviews. Spaghetti Aglio e Olio My Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 My Review 4.7 out of 5 513 Ratings 1,213 home cooks made it! 372 Reviews
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[Pasta](https://www.allrecipes.com/recipes/17245/main-dish/pasta/) - [Spaghetti](https://www.allrecipes.com/recipes/505/main-dish/pasta/spaghetti/) # Spaghetti Aglio e Olio 4\.7 (513) 372 Reviews 109 Photos No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly. By [John Mitzewich](https://www.allrecipes.com/author/chef-john/) ![Chef John]() ![Chef John](https://www.allrecipes.com/thmb/r5zhVQDa55-8JF6F-Z6c4dd1uyM=/75x75/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/chef-john-c50f1c2cb23f4e7786d66c30bddf8bcb.jpg) [John Mitzewich](https://www.allrecipes.com/author/chef-john/) John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. [Allrecipes' editorial guidelines](https://www.allrecipes.com/about-us-6648102#toc-editorial-guidelines) Updated on October 28, 2025 Save Rate Share ![]() Add Photo [109 ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https://www.allrecipes.com/thmb/51jglEZIDgaidwh_bw_7wQGrxa8=/160x90/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg) ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https://www.allrecipes.com/thmb/51jglEZIDgaidwh_bw_7wQGrxa8=/160x90/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg)](https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/) [109 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2Ff613bf8b0cb153cc99dd5e85b0bc4546%2F17686589985161000005051.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/) [109 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2Ff613bf8b0cb153cc99dd5e85b0bc4546%2F175761697907720250911_135145.jpg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/) [109 ![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2Ff613bf8b0cb153cc99dd5e85b0bc4546%2F17391926541833AD88A83-8A6F-43EB-B11C-53D6B3C63012_1_105_c.jpeg&w=160&q=60&c=sc&poi=auto&orient=true&h=90)](https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/) Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts ### Why You’ll Love This Recipe - This recipe features finely grated Parmigiano-Reggiano for a savory finish. - Home cooks suggest adding a splash of pasta water to the oil and garlic to keep the sauce smooth. - Allrecipes member TxCin2 raves, "So many flavors going on in this dish and all are fantastic." Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings - 1 pound uncooked spaghetti - ½ cup olive oil - 6 cloves garlic, thinly sliced - ¼ teaspoon red pepper flakes, or to taste - salt and freshly ground black pepper to taste - ¼ cup chopped fresh Italian parsley - 1 cup finely grated Parmigiano-Reggiano cheese ### Local Offers ## Directions 1. Gather all ingredients. ![Ingredients to make spaghetti aglio e olio](https://www.allrecipes.com/thmb/fnKAaXgE1i8K81y8L5aceCZO8gQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-ingredients-3x4-752f17bca22f4b7eaaf1890e5e1cb8cc.jpg) ![Ingredients to make spaghetti aglio e olio](https://www.allrecipes.com/thmb/fnKAaXgE1i8K81y8L5aceCZO8gQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-ingredients-3x4-752f17bca22f4b7eaaf1890e5e1cb8cc.jpg) Dotdash Meredith Food Studios 2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl. ![A metal colander with cooked spaghetti](https://www.allrecipes.com/thmb/U9q8-jVi2IRjcGcHOXzJGG172Hw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-1-3x4-bd48d0fd8a7d4fc888ab888d9bb42dbd.jpg) ![A metal colander with cooked spaghetti](https://www.allrecipes.com/thmb/U9q8-jVi2IRjcGcHOXzJGG172Hw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-1-3x4-bd48d0fd8a7d4fc888ab888d9bb42dbd.jpg) Dotdash Meredith Food Studios 3. While the pasta is cooking, combine olive oil and garlic in a cold skillet. ![A skillet with sliced garlic and olive oil](https://www.allrecipes.com/thmb/7XT4Fi124rA1wH_XaSMGAEOQnFY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-2-3x4-f794b1d8703e496eafd7f8ef5e72de53.jpg) ![A skillet with sliced garlic and olive oil](https://www.allrecipes.com/thmb/7XT4Fi124rA1wH_XaSMGAEOQnFY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-2-3x4-f794b1d8703e496eafd7f8ef5e72de53.jpg) Dotdash Meredith Food Studios 4. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. ![A skillet with browned slices of garlic in olive oil](https://www.allrecipes.com/thmb/0HI7w-GX19mXOdOcZp_k7rMXCdo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-3-3x4-c006182a4c5045359c7e69c8841bb47b.jpg) ![A skillet with browned slices of garlic in olive oil](https://www.allrecipes.com/thmb/0HI7w-GX19mXOdOcZp_k7rMXCdo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-3-3x4-c006182a4c5045359c7e69c8841bb47b.jpg) Dotdash Meredith Food Studios 5. Stir red pepper flakes, salt, and black pepper into pasta. ![A glass bowl of cooked spaghetti topped with salt, pepper, and red pepper flakes](https://www.allrecipes.com/thmb/jtYTW4InlJsosGZGjAAQquJ0EWM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-4-3x4-1e18ff68feac40f68f76d7e8aac2954c.jpg) ![A glass bowl of cooked spaghetti topped with salt, pepper, and red pepper flakes](https://www.allrecipes.com/thmb/jtYTW4InlJsosGZGjAAQquJ0EWM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-4-3x4-1e18ff68feac40f68f76d7e8aac2954c.jpg) Dotdash Meredith Food Studios 6. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined. ![A pan with hot oil and browned garlic slices being poured over cooked spaghetti in a glass bowl](https://www.allrecipes.com/thmb/bITK1704SNsqMuFfnPkSp7Dk1tA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-5-1-3x4-12042eda3a124c21b76940b9581e3739.jpg) ![A pan with hot oil and browned garlic slices being poured over cooked spaghetti in a glass bowl](https://www.allrecipes.com/thmb/bITK1704SNsqMuFfnPkSp7Dk1tA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-step-5-1-3x4-12042eda3a124c21b76940b9581e3739.jpg) Dotdash Meredith Food Studios 7. Serve pasta topped with the remaining Parmigiano-Reggiano cheese. ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https://www.allrecipes.com/thmb/aVmHyG9n06k09hi6_PC7dM6tfWM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg) ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https://www.allrecipes.com/thmb/aVmHyG9n06k09hi6_PC7dM6tfWM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg) Dotdash Meredith Food Studios ### Recipe Tip It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese. Save Rate 1,213 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 755 \| Calories \| \| 35g \| Fat \| \| 87g \| Carbs \| \| 23g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 4 \| \| \| Calories 755 \| \| \| % Daily Value \* \| \| \| Total Fat 35g \| 44% \| \| Saturated Fat 8g \| 38% \| \| Cholesterol 18mg \| 6% \| \| Sodium 355mg \| 15% \| \| Total Carbohydrate 87g \| 32% \| \| Dietary Fiber 4g \| 14% \| \| Total Sugars 3g \| \| \| Protein 23g \| 46% \| \| Vitamin C 7mg \| 7% \| \| Calcium 260mg \| 20% \| \| Iron 4mg \| 24% \| \| Potassium 321mg \| 7% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ## Ask the Community (2) Asked by FancyPizza8922 When and how much pasta water should I use? View Answers (1) As a rule of thumb . When cooking your pasta you want to take a coffee cup and fill it about half full with water from the pasta that was cooking. This way here you only add a little bit at a time couple teaspoonfuls couple tablespoonfuls just a little at a time so that it gets everything thin enough and makes helps everything mix together well By Deanna My answer 0/500 characters Cancel Submit Asked by Paris I’ve seen different versions of this recipe before but it’s not bad if I add some sliced black olives and some banana peppers in the recipe right? View Answers (3) why not just keep the recipe simple? There is no need to add all those extras. Right? By SilkyScone5727 Sure! Add away! It's a different recipe then. By ChirpyFrog9414 When it comes to a recipe especially from Chef John it's always a lot of times it's good to keep them the way it is especially from Chef John. But yeah recipes are meant to be tweaked but some things are meant to be left alone By Deanna My answer 0/500 characters Cancel Submit Get recipe help and connect with the community Ask my question ## Reviews (372) Check out our [Community Guidelines](https://www.allrecipes.com/about-us-6648102#toc-community-guidelines) about reviews. Spaghetti Aglio e Olio My Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 My Review Cancel Submit 4\.7 out of 5 513 Ratings [5 star]() 403 [4 star]() 85 [3 star]() 20 [2 star]() 3 [1 star]() 2 1,213 home cooks made it\! Most helpful positive review Baking Nana 06/21/2012 ![User Photo Upload](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F851230.jpg&w=150&c=sc&poi=face&q=60&orient=true) This is so good and so easy! If you watch the video he has you add a half ladle of pasta water to the OO-garlic saute pan. This is important and is missing from the recipe. This stops the garlic from over cooking and getting bitter and it also adds that extra moisture to the sauce. I usually reserve some pasta water 'just in case'. This recipe says it serves 4 but as a side dish ( which I did) it would easily serve 8 or even more. I served this with sauteed green beans with prosciutto and Barber Chicken, Parmesan. (I know, cheating but it was really good!) Enjoy\! Read More 126 Reply ### Featured Tweaks SZYQ1 01/05/2014 1-5-2014: This was perfect Chef John! I loved the flavors of the garlic with the Italian parsley and cheese, with just a hint of the red pepper flakes. Who would have thought something so simple could make pasta this good. I tossed in some fresh steamed broccoli, which I found went good with this pasta. 8-17-2018: Still a very tasty recipe, but have found we prefer it with less oil. I reduce the amount of oil by half of what's called for. If you add in broccoli, I find a saute with fresh or roasted fresh broccoli brings out more flavor. Read More 17 Reply Kumar Bandyo 09/07/2023 I've been making this with great success for years now, but this video taught me two excellent things. 1. How to properly slice the garlic and the adding of the pasta water to stop the cooking of the garlic. I've come close to overcooking the garlic a few times. Bitter garlic is very much an amateur mistake, but incredibly common. I add chili flakes to the oil for some kick, and lemon rind to the final dish. Read More 8 Reply Cari Reed 05/08/2012 As my dad hailed from Italy, I grew up eating this dish at least once a week. Now, w/my own family, I serve this as a side dish w/ pork chops, substituting the spaghetti w/ extra thin egg noodles. Hubby who is a pasta critic loves it. Read More 13 Reply Brian Wigginton 11/30/2012 Finished the whole thing!!! So good! Doubled the red pepper. Forgot the parsley, but it was still great. Too much olive oil, will cut in half next time. Read More 9 Reply Clement Soscia 08/27/2018 Chef John has posted many very good recipes and this in another tasty one but....it is not traditional. I was raised in a Italian family and watched everyone from relatives and friends to some great chefs make aglio e olio and this is the difference in their method and his....the timing of the sauce is very important. Yes ,you do brown the garlic in good olive oil and yes, it must not be overcooked as it will get bitter but native Italians add 1/2 C of pasta water no more than 2 minutes after the pasta was added (this assures just the right amount of starch) to the garlic and oil. The timing is important so add the pasta to boiling water, then begin sauteing the garlic and two minutes in...add the pasta water to create a garlic broth that is then simmered on low heat until the pasta is ready. Try it! (It is also considered authentic to add a sprinkling of red pepper flakes to the garlic and oil before the water is added it spiciness is desired.) Read More 5 Reply bellablue 06/28/2023 Loved this! Made it again tonight. Just want to add to be sure one adds salt to the pasta water. I added 3 heaping tbsp of kosher salt. This dish was Creamy in a way with the oil and Parmigianino. I added the butter at the end as Chef suggested..2 -4 tbsp. Sooo good! I also added a bit of fresh lemon juice. I felt it lifted the dish up a bit...Even without the lemon, this was really good. Use a good pasta for this dish. I used Rao's spaghetti and second time linguine . I will be making this perfect pasta dish over and over again!!! Thank you sooo much, Chef John!!!\! Read More 2 Reply Roseanne Bell 05/15/2020 I love this dish. It's been a staple of mine for years. While I use the same ingredients, I find it much easier to mix all the ingredients, except the cheese, in the pan with the olive oil and garlic. I pour it over the drained pasta and then add half the cheese and mix well. A few other notes: I don't like to brown the garlic. I find that makes it bitter. Here's what I do: heat the oil over medium heat. When it's hot, turn the heat to low and add the garlic. Saute it slowly until it's soft and translucent, but not brown. It takes about 5 minutes. Then add the pepper flakes, black pepper, and salt. Heat for a few minutes to blend flavors. Add the parsley. Then pour the sauce over the drained pasta and mix well. I use 3/4 Cup of olive oil for each pound of pasta. Also I like to add a can of anchovies to the pan along with the red pepper and black pepper. Stir and break up the anchovies with a fork until they're dissolved. Do not add extra salt when using anchovies. Buon appetito\! Read More 3 Reply ModestFork5214 05/19/2024 Worth the effort Made exactly as specified but for one; extremely fresh and light and delicious! I think I’d kinda prefer not to add the pasta water until later, as it washes all the sauce ingredients off the pasta. Still very yum though 😊 Read More 5 Reply HotBread6844 12/17/2023 Great recipe but don't forget to set aside some pasta cooking water in case you need to add a little at the end. You don't want it too dry\! Read More 1 Reply Eric Gamauf 06/02/2020 This was delicious. I added chicken to the mix for more sustenance and protein. Cooked the chicken is a skillet with its own olive oil and roasted garlic mixture. Seasoned the chicken with salt, pepper, oregano and a little bit of crushed red pepper. Next time may throw some peppers or spinach to the oil. Family loved it, box and a half of pasta and 3 chicken breasts with nothing left to show for it\! Read More 3 Reply 372 Reviews Sort sort Reviews Most Helpful Most Positive Least Positive Newest Cancel Apply Filter (0) filter Reviews By rating 5 star 4 star 3 star 2 star 1 star By type With photo Cancel Apply Barbara 04/04/2026 A keeper\! Great flavors Easy to follow Worth the effort This was great, the flavors were perfect! Thank you!\! Read More 0 Reply Richard 03/26/2026 Easy to follow Great flavors A keeper\! Crowd-pleaser Family favorite Excellent recipe! Super simple and really flavorful. Read More 0 Reply WiseGhee2109 03/13/2026 A keeper\! Great flavors Easy to follow This receipe is delicious. It was easy to make and I paired it with baked chicken. Read More 0 Reply Wingo99 02/28/2026 Such a simple dish, that seems much fancier than it is. Perfect during lent. I am not a huge fan of pasta dishes overall, but this one is absolutely fantastic. Read More 0 Reply Johnny Wishbone 02/26/2026 A keeper\! Easy to follow Worth the effort Family favorite Really easy to make, followed another reviewer's suggestion and added some pasta water to the garlic before mixing with the pasta. Came out fantastic. Read More 0 Reply Klorraine 01/17/2026 ![User Photo Upload](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fpublic-assets.meredithcorp.io%2Ff613bf8b0cb153cc99dd5e85b0bc4546%2F17686589985161000005051.jpg&w=150&c=sc&poi=face&q=60&orient=true) Simple suppers for the win Read More 0 Reply Ken Goad 12/10/2025 sorry but if you add parmesan that ruins the whole point of the dish. the focus should be the oil, garlic, and red pepper. parmesan overpowers everything else and becomes the focus. Read More 0 Reply Lilia 10/19/2025 A keeper\! scrumptious Read More 0 Reply Emmanuel R 09/23/2025 Great flavors Family favorite A keeper\! Easy to follow Crowd-pleaser Worth the effort just added 3 pieces of anchovies and calamata olives and did not put anymore salt. so yummy Read More 0 Reply Load More reviews Add Your Photo ## Photos of Spaghetti Aglio e Olio 01 of 109 ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese]() ![Two plated servings of spaghetti aglio e olio, served with fresh parsley and parmesan cheese](https://www.allrecipes.com/thmb/V9fNCcSY-vXvKcdvpKPuFvB83KU=/0x512/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/AR-222000-spaghetti-aglio-e-olio-DDMFS-beauty-3x4-8d8d06ed371c4c17a29f2aa7eb500e9e.jpg) Photo by Dotdash Meredith Food Studios 02 of 109 ![]() Photo by Klorraine 01/17/2026 Simple suppers for the win 03 of 109 ![]() Photo by TxCin2 09/11/2025 Easy to follow A keeper\! Great flavors So many flavors going on in this dish and all are fantastic. There's the sweet toasted garlic, then the spicy red pepper with it's warmth, the perfumy black pepper, and the fruity olive oil. All that topped off with the nutty salty rich parmesan cheese. This was so simple and quick to make. I can't believe how delicious this was. Those toasted garlic slivers were so good in this. I was almost going to shortcut this and use garlic powder, but then I'd have missed one of the best parts of this dish. Oh Chef John, you've done it again. Thanks for a tasty meal\! 04 of 109 ![]() Photo by SavvyVeal5746 02/10/2025 It was a great recipe, added my own modifications though 05 of 109 ![]() Photo by Deborah L Coleman 12/12/2022 Definitely needed more red pepper. And tons of cheese to top it. 06 of 109 ![]() Photo by J Nicholas Kristiansen 08/21/2022 I made for visiting friends and they loved it.I followed the instructions exactly. Super easy to prepare and takes as long as it takes to boil water for your pasta.Next time I’m going to double all the ingredients so it’s extra saucy.A definite winner\! 07 of 109 ![]() Photo by Tammy 04/09/2022 I make Chef's recipes as written...I've made this many times and it's the ultimate deliciousness.Thank you, Chef\! 08 of 109 ![]() Photo by Aaron Dutton 11/23/2021 09 of 109 ![]() Photo by Brooklynne Taylor Todd 07/15/2021 10 of 109 ![]() Photo by Alex Taylor 06/28/2021 1. 1 2. [2](https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/) 3. [3](https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/) 4. [4](https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/) 5. [5](https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/) 6. 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Readable Markdown	No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly. By [John Mitzewich](https://www.allrecipes.com/author/chef-john/) ![Chef John](https://www.allrecipes.com/thmb/r5zhVQDa55-8JF6F-Z6c4dd1uyM=/75x75/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/chef-john-c50f1c2cb23f4e7786d66c30bddf8bcb.jpg) John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Updated on October 28, 2025 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 ### Why You’ll Love This Recipe - This recipe features finely grated Parmigiano-Reggiano for a savory finish. - Home cooks suggest adding a splash of pasta water to the oil and garlic to keep the sauce smooth. - Allrecipes member TxCin2 raves, "So many flavors going on in this dish and all are fantastic." Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 4 servings - 1 pound uncooked spaghetti - ½ cup olive oil - 6 cloves garlic, thinly sliced - ¼ teaspoon red pepper flakes, or to taste - salt and freshly ground black pepper to taste - ¼ cup chopped fresh Italian parsley - 1 cup finely grated Parmigiano-Reggiano cheese ## Directions 1. Gather all ingredients. Dotdash Meredith Food Studios 2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl. Dotdash Meredith Food Studios 3. While the pasta is cooking, combine olive oil and garlic in a cold skillet. Dotdash Meredith Food Studios 4. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Dotdash Meredith Food Studios 5. Stir red pepper flakes, salt, and black pepper into pasta. Dotdash Meredith Food Studios 6. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined. Dotdash Meredith Food Studios 7. Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Dotdash Meredith Food Studios ### Recipe Tip It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese. 1,213 home cooks made it\! ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 755 \| Calories \| \| 35g \| Fat \| \| 87g \| Carbs \| \| 23g \| Protein \| \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 4 \| \| \| Calories 755 \| \| \| % Daily Value \* \| \| \| Total Fat 35g \| 44% \| \| Saturated Fat 8g \| 38% \| \| Cholesterol 18mg \| 6% \| \| Sodium 355mg \| 15% \| \| Total Carbohydrate 87g \| 32% \| \| Dietary Fiber 4g \| 14% \| \| Total Sugars 3g \| \| \| Protein 23g \| 46% \| \| Vitamin C 7mg \| 7% \| \| Calcium 260mg \| 20% \| \| Iron 4mg \| 24% \| \| Potassium 321mg \| 7% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ## Ask the Community (2) Asked by FancyPizza8922 When and how much pasta water should I use? Asked by Paris I’ve seen different versions of this recipe before but it’s not bad if I add some sliced black olives and some banana peppers in the recipe right? Get recipe help and connect with the community ## Reviews (372) Check out our [Community Guidelines](https://www.allrecipes.com/about-us-6648102#toc-community-guidelines) about reviews. Spaghetti Aglio e Olio My Rating Rate this a 1Rate this a 2Rate this a 3Rate this a 4Rate this a 5 My Review 4\.7 out of 5 513 Ratings 1,213 home cooks made it\! 372 Reviews
Shard	9 (laksa)
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