Ingredients:

  • 1 lb (450 g) Spaghetti
  • Kosher or Fine Sea Salt (To taste)
  • 1/2 cup (120 ml) Extra Virgin Olive Oil (EVOO)
  • 8 large cloves Fresh Garlic, thinly sliced
  • 1 tsp (5 ml) Dried Red Pepper Flakes (Peperoncino)
  • 1/2 cup (30 g) Fresh Flat-Leaf Parsley, finely chopped

Instructions:

  1. Boil and Salt the Water: Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt until the water tastes distinctly salty.
  2. Cook the Spaghetti: Add the spaghetti and cook according to package directions, aiming for 2 minutes less than standard al dente time.
  3. Reserve Pasta Water: Just before draining, scoop out and reserve about 1.5 cups (350 ml) of the starchy, cloudy pasta water. This is vital for the sauce.
  4. Start Garlic Cold: Pour the Extra Virgin Olive Oil (EVOO) into a large skillet. Add the thinly sliced garlic and the red pepper flakes before turning on the heat.
  5. Gently Infuse: Place the skillet over very low heat. Cook gently, stirring occasionally, for 4 to 6 minutes. Cook until the garlic slices are pale straw-gold and fragrant. Do not let them turn dark brown or crisp.
  6. Combine Pasta and Oil: Using tongs or a strainer, transfer the slightly undercooked spaghetti directly from the pot into the skillet with the garlic oil.
  7. Create the Emulsion (The Cremina): Add about 1/2 cup (120 ml) of the reserved starchy pasta water to the skillet.
  8. Toss Vigorously: Turn the heat back on to medium-low. Vigorously toss and stir the mixture for 1–2 minutes. The agitation forces the oil, starch, and water to combine into a velvety sauce. Add more reserved water, a tablespoon at a time, until the sauce is glossy and emulsified.
  9. Final Touches and Serve: Remove the skillet completely from the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning (add salt if necessary). Plate immediately, perhaps with a final drizzle of fresh EVOO.