📝 About This Recipe
Mastering the art of 'al dente' transforms a simple box of dried pasta into a professional-grade Italian staple. This recipe focuses on the precise science of boiling—utilizing highly salted 'pasta water' and high-quality durum wheat semolina to achieve that iconic 'to the tooth' bite. Paired with a classic Aglio e Olio foundation, this dish celebrates the purity of texture and the golden standard of Roman home cooking.
🥗 Ingredients
The Pasta
- 1 pound Dried Spaghetti (Look for bronze-die extruded brands for better sauce adhesion)
- 6 quarts Water (Cold, filtered water is best)
- 2 tablespoons Kosher Salt (The water should taste like the sea)
The Emulsion & Flavor
- 1/2 cup Extra Virgin Olive Oil (High quality, cold-pressed)
- 6 pieces Garlic Cloves (Thinly sliced into translucent slivers)
- 1/2 teaspoon Red Pepper Flakes (Adjust for desired heat level)
- 1/2 cup Fresh Flat-Leaf Parsley (Finely chopped)
- 1 cup Reserved Pasta Water (Starchy liquid gold taken directly from the pot)
- 1/2 piece Lemon (Zested and juiced)
The Finish
- 1/2 cup Pecorino Romano Cheese (Freshly grated)
- 1 pinch Flaky Sea Salt (For final seasoning)
- 1/4 teaspoon Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
Fill a large, heavy-bottomed stockpot with 6 quarts of cold water. Place over high heat and bring to a rolling, aggressive boil.
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2
Once boiling, add the 2 tablespoons of kosher salt. Do not skip this; the salt seasons the pasta from the inside out as it hydrates.
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3
Add the spaghetti to the pot. Do not break the noodles; as they soften, use a wooden spoon to gently push them down until fully submerged.
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4
Stir the pasta immediately for the first 30 seconds. This prevents the strands from sticking together before the starches set.
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5
While the pasta boils, place a large skillet over medium-low heat. Add the olive oil and sliced garlic. Sauté gently for 3-4 minutes until the garlic is fragrant and pale golden—do not let it brown or it will turn bitter.
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6
Add the red pepper flakes to the oil and stir for 30 seconds to infuse the heat.
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7
Check the pasta package for the 'al dente' time. Start tasting the pasta 2 minutes before that suggested time. It should have a firm core and a slight resistance when bitten.
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8
Just before draining, carefully dip a measuring cup into the boiling pot to reserve at least 1 cup of the starchy pasta water.
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9
Drain the spaghetti in a colander, but do not shake it completely dry. Never rinse the pasta with cold water, as this removes the essential starch.
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10
Transfer the hot pasta directly into the skillet with the garlic oil. Increase the heat to medium.
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11
Pour in 1/2 cup of the reserved pasta water. Toss vigorously with tongs for 1-2 minutes. The starch in the water and the oil will emulsify into a creamy, glossy sauce that coats every strand.
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12
Remove from heat. Stir in the chopped parsley, lemon zest, lemon juice, and half of the Pecorino Romano.
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13
If the pasta looks dry, add a splash more of the reserved water until the noodles are silky and glistening.
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14
Plate the spaghetti immediately using a carving fork to create a tall 'nest' in the center of the bowl.
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15
Garnish with the remaining cheese, fresh black pepper, and a final drizzle of raw olive oil.
💡 Chef's Tips
Always use a large pot; pasta needs room to move to prevent clumping. Never add oil to the boiling water; it prevents the sauce from sticking to the pasta later. The 'Al Dente' test: look for a tiny white dot in the center of the noodle when bitten—that means it’s perfect. Warm your serving bowls in a low oven before plating to keep the pasta hot while eating. If using fresh pasta instead of dried, remember it cooks in 2-3 minutes and reaches al dente much faster.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Pinot Grigio to cut through the garlic and oil. Serve alongside a simple arugula salad with shaved fennel and a balsamic vinaigrette. Accompany with warm, crusty ciabatta bread to soak up the remaining garlic oil. A side of roasted broccolini with lemon zest provides a beautiful textural contrast. For a protein boost, top with pan-seared scallops or grilled shrimp.