Kim Milan's Grated Garlic Aglio e Olio Spaghetti
An aglio e olio that maximizes garlic flavor by finely grating it on a cheese grater and sautéing over low heat to delicately achieve sauce emulsification.
Ingredients needed 1 servings
Recipe
Cooking tips
- Instead of slicing the garlic, finely mince or grate it so the garlic flavor infuses into the oil much better and the result is clean without any solids.
- If the garlic burns and turns too brown, it will develop a bitter, burnt-garlic sweetness, so the key is to pour in the noodle water just before it turns brown to stop the cooking.
- Cheese can easily turn this into a cheese pasta if overdone, so add only the very small amount listed above, like a seasoning to boost the savory depth.
Recommended for
- Those who want to make aglio e olio with deep garlic flavor at home, like in an Italian restaurant.
- Those who want to perfectly succeed at emulsifying oil pasta without fail.
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