Steps
How to make it
Prep 5 min · Cook 12 min
- Peel and thinly slice 3 garlic cloves; set aside 80 g spaghetti.
- Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti per package, 7–9 minutes, until al dente. Drain and reserve ½ cup pasta water.
- In a cold skillet, add 2 tbsp olive oil and the garlic slices. Cook over low heat 2–3 minutes until the edges turn pale gold and fragrant (do not let them burn bitter).
- Add the pasta and 3–4 tbsp pasta water; toss over high heat 1–2 minutes until the starch and garlic oil emulsify and coat every strand.
- Taste and adjust saltiness with a pinch of salt and black pepper.
- Plate while hot.
