Garlic Chili Oil Spaghetti (Aglio e Olio)

Ingredients

• 18 oz spaghetti(225g)
• 20.33 cup extra virgin olive oil(75g)
• 32 tablespoon extra virgin olive oil(27g)
• 48 garlic cloves(24g)
• 51 teaspoon red chili flakes(2g)
• 61.5 cup reserved pasta water(360g)
• 71 parsley stem(5g)
• 80.33 cup fresh parsley leaves(10g)
• 91 teaspoon fresh lemon zest(2g)
• 102 tablespoon Parmesan cheese(10g)
• 111 teaspoon salt(6g)

Instructions

1. 1Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 1/2 cups of the pasta water, then drain the pasta.
2. 2While the pasta cooks, heat 1/3 cup olive oil in a large skillet over medium-low heat. Add the sliced garlic and whole parsley stem. Stir constantly until the garlic turns light golden, about 3 minutes.
3. 3Stir in the chili flakes and a pinch of salt. Let them cook for 30 seconds, then remove the parsley stem and take the pan off the heat.
4. 4Add about 1/2 cup of the reserved pasta water to the skillet and whisk vigorously to combine with the oil until the sauce looks creamy and slightly thick.
5. 5Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water. Toss everything with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and more pasta water as needed. Alternate between the two while tossing until the sauce is silky and glossy.
6. 6Turn off the heat and stir in the chopped parsley. Taste and add a pinch of salt if needed.
7. 7Plate immediately, spooning any extra sauce over the top. Garnish with lemon zest and a sprinkle of Parmesan cheese if desired.