Spaghetti Aglio E Olio Recipe

Boil water and cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz spaghetti and cook until just shy of al dente (1–2 minutes less than package instructions), usually about 8–9 minutes. Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the pasta cooking water in a heatproof measuring cup, then drain the pasta well.

Sauté mushrooms

While pasta cooks, heat a large wide skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil (from the measured 6 tbs) and the 1 tablespoon unsalted butter if using. When hot, add the sliced cremini mushrooms (8 oz) in a single layer and let them brown undisturbed 3–4 minutes. Stir and cook another 2–3 minutes until golden and any liquid has evaporated. Season lightly with a pinch of coarse salt and freshly ground black pepper (from the measured 1 tsp). Transfer mushrooms to a plate and set aside.

Infuse the oil with garlic

In the same large skillet, reduce heat to medium. Add the remaining 5 tbs extra-virgin olive oil. Add the thinly sliced garlic (6 cloves) in an even layer. Cook gently, stirring often, until the garlic is fragrant and just turning golden at the edges, about 2–3 minutes. Be careful not to burn the garlic — reduce heat if needed.

Add heat and herbs

Stir in 1 teaspoon red pepper flakes and cook 30 seconds to bloom the spice. Add half of the chopped parsley (about 1/2 cup) and the lemon zest (1 tsp) if using; stir to combine.

Combine pasta and sauce

Add the drained spaghetti to the skillet with the garlic oil and toss to coat. Add the reserved pasta cooking water, starting with 1/2 cup and adding more as needed to create a silky emulsion, about 1/4–1/2 cup more. Toss continuously with tongs for 1–2 minutes so the starch in the water binds the oil into a glossy sauce.

Finish with mushrooms

Return the sautéed mushrooms to the skillet and toss to combine, warming them through. Stir in the remaining chopped parsley (about 1/2 cup), 1 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice if using. Taste and adjust seasoning with coarse sea salt to taste.

Plate the pasta and finish each portion with a generous sprinkle of freshly grated Parmesan or Pecorino (about 1 cup total for family-style) if desired. Drizzle a little extra-virgin olive oil over top for shine.

Serve immediately while hot.