📝 About This Recipe
A beloved staple of Brazilian comfort food, this 'Alho e Óleo' is the soulful, tropical cousin of the Italian Aglio e Olio. What sets the Brazilian version apart is the generous, almost obsessive amount of golden-fried garlic and the finishing touch of fresh Brazilian parsley. It is a fragrant, crunchy, and deeply satisfying dish that transforms humble pantry staples into a masterpiece of texture and flavor.
🥗 Ingredients
The Pasta
- 500 grams Spaghetti (high-quality durum wheat semolina)
- 5 liters Water (for boiling)
- 2 tablespoons Kosher Salt (for the pasta water)
The Flavor Base
- 10-12 cloves Garlic (thinly sliced or minced for maximum surface area)
- 1/2 cup Extra Virgin Olive Oil (use a robust, fruity variety)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle kick)
- 1 tablespoon Unsalted Butter (the secret Brazilian touch for silkiness)
Finishing Touches
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 cup Parmesan Cheese (freshly grated, optional but traditional in Brazil)
- to taste Sea Salt (for final seasoning)
- to taste Freshly Cracked Black Pepper
👨🍳 Instructions
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1
Bring 5 liters of water to a rolling boil in a large pot. Once boiling, add the 2 tablespoons of kosher salt—the water should taste like the sea.
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2
Add the spaghetti to the boiling water. Stir occasionally to prevent sticking and cook until 'al dente' (usually 1-2 minutes less than the package instructions).
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3
While the pasta cooks, peel the garlic cloves and slice them into paper-thin rounds. This ensures they crisp up beautifully without burning too quickly.
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4
In a large, deep skillet or frying pan, add the olive oil while the pan is still cold. Add the sliced garlic to the cold oil.
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5
Turn the heat to medium-low. This slow-infusion method allows the garlic to flavor the oil deeply and brown evenly into golden 'chips'.
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6
Sauté the garlic for about 5-7 minutes, stirring constantly. Watch it like a hawk; as soon as it turns a light golden straw color, add the red chili flakes if using.
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7
Just before the garlic reaches a deep golden brown, add the tablespoon of butter to the skillet. Let it melt and foam—this stops the garlic from over-browning.
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8
Carefully ladle out about 1 cup of the starchy pasta cooking water and set it aside. This is 'liquid gold' for your sauce.
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9
Drain the spaghetti and immediately transfer it into the skillet with the garlic and oil.
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10
Increase the heat to medium and toss the pasta vigorously with tongs, ensuring every strand is coated in the fragrant oil.
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11
Pour in half of the reserved pasta water. Continue tossing for 1-2 minutes; the starch in the water will emulsify with the oil to create a silky glaze.
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12
Turn off the heat. Fold in the fresh parsley and half of the grated Parmesan cheese, tossing one last time to incorporate.
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13
Taste and adjust seasoning with sea salt and freshly cracked black pepper. If the pasta looks dry, add a splash more of the reserved water.
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14
Plate immediately, topping with the remaining Parmesan and a final drizzle of fresh olive oil.
💡 Chef's Tips
Never start garlic in a hot pan; starting in cold oil extracts more flavor and prevents bitterness. Don't walk away from the stove while browning the garlic—it goes from golden to burnt in seconds. Always reserve more pasta water than you think you need; it's the key to a sauce that isn't greasy. In Brazil, we love our garlic 'crocante' (crunchy), so ensure you slice it rather than crushing it into a paste. If you want an even more authentic Brazilian twist, add a handful of chopped green onions along with the parsley.
🍽️ Serving Suggestions
Serve with a side of 'Bife Acebolado' (thinly sliced steak with onions) for a classic Brazilian meal. A simple green salad with a lime-based vinaigrette cuts through the richness of the oil perfectly. Pair with a chilled glass of dry white wine like a Sauvignon Blanc or a cold Brazilian pilsner. For a vegetarian feast, serve alongside roasted vegetables or sautéed kale (couve).