Main Course
Experience the ultimate expression of simplicity and flavor with this bougie Aglio e Olio, featuring slow-cooked garlic confit, crispy panko, and a bright lemon finish for an unforgettable pasta experience.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
24 cloveGarlic
2Fresh red chili
80 gFlat-leaf parsley
2Lemon
240 mlExtra virgin olive oil
20 gFine sea salt
4 gBlack pepper
60 gPanko breadcrumbsMise en Place: Slice 24 garlic thinly. Mince 2 fresh red chili. Finely chop 80 g flat-leaf parsley, reserving a few small leaves for garnish. Zest and juice 2 lemon. Measure 240 ml extra virgin olive oil, 20 g fine sea salt, 4 g black pepper, and 60 g panko breadcrumbs.
24 cloveGarlic240 mlExtra virgin olive oilConfit Garlic: Combine 24 garlic with 80 ml of extra virgin olive oil in a small saucepan. Cook over very low heat, ensuring the oil barely simmers, until the garlic is tender and lightly golden, about 20-25 minutes. Remove the garlic cloves with a slotted spoon and set aside. Reserve the infused extra virgin olive oil.
240 mlExtra virgin olive oil60 gPanko breadcrumbs20 gFine sea saltToast Breadcrumbs: Heat 1 tbsp of the reserved extra virgin olive oil in a small skillet over medium-low heat. Add 60 g panko breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 5 minutes. Season with a pinch of fine sea salt. Set aside.
20 gFine sea salt
400 gSpaghettiBoil Pasta: Bring a large pot of water to a rolling boil. Add 20 g fine sea salt generously, then add 400 g spaghetti. Cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining the spaghetti.
240 mlExtra virgin olive oil2Fresh red chili24 cloveGarlicBuild Sauce: While the pasta cooks, heat 2 tbsp of the reserved extra virgin olive oil in a large skillet over medium-low heat. Add 2 fresh red chili and cook gently for 1 minute until fragrant. Add the reserved confit garlic cloves to the skillet. Pour in 60 ml of the reserved pasta water.
400 gSpaghetti80 gFlat-leaf parsley2Lemon4 gBlack pepper20 gFine sea saltEmulsify and Finish: Add the drained spaghetti directly to the skillet with the sauce. Add the chopped 80 g flat-leaf parsley, 2 lemon zest, and a squeeze of 2 lemon juice. Toss vigorously, adding more pasta water if needed, to create a glossy emulsion. Season with 4 g black pepper and additional fine sea salt to taste.
400 gSpaghetti240 mlExtra virgin olive oil60 gPanko breadcrumbs80 gFlat-leaf parsley
100 gParmesanPlate: Divide the spaghetti between two warmed bowls. Drizzle with a final touch of fresh extra virgin olive oil. Garnish generously with the toasted panko breadcrumbs and a few small flat-leaf parsley leaves. Offer shaved 100 g parmesan on the side, if desired.