Spaghetti with Garlic & Parmesan

Buy the Parmigiano-Reggiano in wedges and grate it right before cooking for the best flavor.

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  • Servings: 4

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  • 1 pound spaghetti
  • Kosher salt
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, finely chopped or pressed through a press
  • 1/4 cup plus 2 tablespoons (1/2 ounce) Parmigiano-Reggiano
  • Freshly ground black pepper

How to make this recipe

  1. Cook spaghetti according to package instructions in a pot of well-salted boiling water.

  2. Meanwhile, in a large skillet set over medium heat, add 1/4 cup of the olive oil. When the oil begins to shimmer, add three-quarters of the garlic and 1/2 teaspoon salt. When garlic starts to smell fragrant, after about 1 minute, add a small splash of the pasta cooking water.

  3. When the spaghetti is done, drain and add to the skillet. Mix well, then add the remaining 2 tablespoons oil, remaining garlic, Parmigiano-Reggiano and a few grinds of black pepper. Mix again and serve.

Contributed By Photo © Scott Hocker Published December 2014

1061887 recipes/spaghetti-garlic-parmesan 2016-01-15T20:57:01+00:00 Scott Hocker italian|pasta-and-noodles|basic-easy|vegetarian december-2014 recipes,spaghetti-garlic-parmesan 1061887