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Spaghetti Aglio e Olio (Spaghetti with Garlic & Olive Oil)

This simple spaghetti aglio e olio is packed with flavor from just a few basic ingredients. It's a recipe that's quick enough to make on a busy weeknight or a holiday and a pasta recipe that you'll make over and over again.
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This simple spaghetti aglio e olio is packed with flavor from just a few basic ingredients. It's a recipe that's quick enough to make on a busy weeknight or a holiday and a pasta recipe that you'll make over and over again.

Ingredients

Units
  • 1 pound spaghetti
  • 1/2 cup reserved pasta water
  • 1/4 cup olive oil
  • 1 Tablespoon unsalted butter, softened to room temperature
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated parmesan cheese

Instructions

  1. Prepare the spaghetti according to the package directions, in a heavily salted pot of boiling water, cooked until just over al dente. Reserve 1/2 cup of the pasta water prior to draining the pasta.
  2. In a large 10-12 inch skillet over medium heat, add the olive oil, butter, and garlic. Stir and cook for about 1 minute. Toss in the cooked spaghetti, 1/4 cup of the reserved pasta water, lemon juice, parmesan cheese, salt, pepper, and parsley. if the pasta seems a bit dry, stir in the remaining 1/4 cup reserved pasta water.
  3. Garnish with fresh parsley and parmesan cheese. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: This can be made up to 4 days in advance. Warm to your liking.
  2. Pasta: You can use your favorite pasta, but the cook time will vary.

Find it online: https://runlifteatrepeat.com/spaghetti-aglio-e-olio/