Kniferoll

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# Pasta Aglio e Olio ## Ingredients - spaghetti - 1 lb :: also=450g - garlic - 6 cloves - extra-virgin olive oil - 1/2 cup :: also=120ml - red pepper flakes - 1/2 tsp - flat-leaf parsley - 1/4 cup, roughly chopped :: also=10g - Parmigiano-Reggiano, for serving - kosher salt ## Steps 1. Peel the [[garlic]] and slice each clove as thinly as you can — you want translucent slices, not chunks. Set aside. 2. Set a large skillet over medium-low heat. Add the [[olive oil -> extra-virgin olive oil]] and [[garlic]] slices. Cook slowly, swirling the pan now and then, until every slice is an even pale gold, 4–5 minutes. Pull the pan off the heat the moment you see color — residual heat will take it the rest of the way. Stir in the [[red pepper flakes]]. 3. Meanwhile, bring a large pot of well-salted water to a rolling boil. Cook the [[spaghetti]] until just shy of al dente, about 1 minute less than the package says. Before draining, ladle out {1 1/2 cups} of starchy pasta water. 4. Add the drained [[spaghetti]] to the skillet along with {1/2 cup | 120ml} of the reserved pasta water. Set the heat to medium-high and toss constantly — flipping with tongs or shaking the pan — until the water and [[olive oil -> extra-virgin olive oil]] emulsify into a glossy, creamy sauce that clings to each strand, 1–2 minutes. Add more pasta water a splash at a time if it tightens up. 5. Kill the heat, throw in the [[flat-leaf parsley]], and toss once more. Taste for [[kosher salt]]. Serve immediately, with [[parmigiano-reggiano]] at the table if you like.

<script type="module" src="https://kniferoll.dev/kr@1.js"></script>

<kr-recipe>
# Pasta Aglio e Olio

## Ingredients
- spaghetti - 1 lb :: also=450g
- garlic - 6 cloves
- extra-virgin olive oil - 1/2 cup :: also=120ml
- red pepper flakes - 1/2 tsp
- flat-leaf parsley - 1/4 cup, roughly chopped :: also=10g
- Parmigiano-Reggiano, for serving
- kosher salt

## Steps
1. Peel the [[garlic]] and slice each clove as thinly
   as you can &mdash; you want translucent slices,
   not chunks. Set aside.
2. Set a large skillet over medium-low heat. Add the
   [[olive oil -> extra-virgin olive oil]] and
   [[garlic]] slices. Cook slowly, swirling the pan now
   and then, until every slice is an even pale gold.
3. Meanwhile, bring a large pot of well-salted water to
   a rolling boil. Cook the [[spaghetti]] until just shy
   of al dente. Ladle out {1 1/2 cups} of pasta water.
4. Add the drained [[spaghetti]] along with
   {1/2 cup | 120ml} of the reserved pasta water. Toss
   constantly until the sauce is glossy and clings.
5. Kill the heat, throw in the [[flat-leaf parsley]],
   and toss once more. Serve immediately.
</kr-recipe>