Buy the Parmigiano-Reggiano in wedges and grate it right before cooking for the best flavor.
Slideshow: More Pasta Recipes
1 pound spaghetti
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 It
Cook spaghetti according to package instructions in a pot of well-salted boiling water.
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.
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.
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