TL;DR
5 ingredients, 12 minutes, under €1 per serving: the pasta water trick makes Spaghetti Aglio e Olio restaurant-creamy — no cream needed.
Season: All year
 ## How to do it 1. **Boil the pasta water** — Big pot, salt it like seawater. Cook spaghetti (200g for 2) al dente. **Critical:** Scoop out 1 cup of pasta water BEFORE draining! 2. **Make the garlic-oil sauce** — Meanwhile: heat 6–8 tbsp good olive oil in a pan (medium heat). Slice 4–6 garlic cloves thinly and fry slowly until golden (3–4 min). Add 1 tsp chili flakes, toast briefly. 3. **The trick: pasta water emulsion** — Pour half a cup of starchy pasta water into the pan. Swirl vigorously — oil and water combine into a creamy sauce. That's the entire restaurant secret. 4. **Add pasta, toss, serve** — Toss drained spaghetti directly into the pan. Too dry? Add more pasta water (1–2 tbsp). Too wet? Cook a bit longer. Season with salt, pepper, fresh parsley. Serve immediately. ## Why this works Pasta releases **starch** into the water as it cooks. Starch is a natural emulsifier — it binds oil and water into a silky sauce. Without pasta water you get an oily puddle. With pasta water you get restaurant creaminess. Italian chefs use this trick with **every** pasta dish. ## Good to know - **Never over-brown the garlic** — if it turns dark brown, it tastes bitter. Better too light than too dark. - **Use good olive oil** — it's the main flavour alongside garlic. Extra virgin, not the cheapest. - **Don't rinse the pasta** — the surface starch helps the sauce cling. - **Eat immediately** — Aglio e Olio doesn't wait. Pasta goes mushy, sauce gets absorbed. ## Variations - **With shrimp:** Sear before the garlic — classic upgrade. - **With cherry tomatoes:** Halved, seared alongside — adds freshness. - **With anchovies:** Dissolve 2–3 fillets in the oil — umami bomb. - **Parmesan on top:** Not traditional, but delicious. Italian purists will forgive you. ## Cost check | | At home | Restaurant | |---|---|---| | Price | ~€0.80/person | €8–12 | | Time | 12 min | 35–65 min (incl. ordering) | | Quality | Restaurant-level | Restaurant-level | Origin: Naples, traditionally a midnight snack after parties. 5 ingredients, no fuss — this is how Italians actually cook.