Siso's Spaghetti Aglio e Olio

Prepare the Garlic and Chili

Do not let the garlic turn dark brown, as it can quickly become bitter. Gentle heat allows the garlic to infuse the olive oil without burning.

1. 1

   Thinly slice the garlic cloves and finely slice the chili. If you prefer a milder heat, remove some or all of the chili seeds

2. 2

   Heat the olive oil in a large frying pan over low to medium-low heat. Add the garlic and chili and sauté gently until the garlic becomes fragrant and lightly golden

Cook the Spaghetti

Do not cook the spaghetti completely at this stage. It will finish cooking in the garlic and chili oil, absorbing flavor while releasing starch into the sauce

3. 3

   Bring a pot of water to a boil, season generously with salt, and add the spaghetti.

4. 4

   Cook the pasta for approximately 2–3 minutes less than the package instructions, so it remains noticeably firm.

5. 5

   Before draining or transferring the pasta, reserve a cup of the starchy cooking water

Finish Cooking the Pasta in the Pan

6. 6

   Transfer the partially cooked spaghetti directly into the pan with the garlic, chili, and olive oil

7. 7

   Add a small splash of the reserved pasta water and toss the spaghetti continuously over medium heat.

8. 8

   As the pasta finishes cooking, add more pasta water a little at a time whenever the pan starts to look dry

9. 9

   Continue tossing until the spaghetti reaches your preferred texture — whether you love it perfectly al dente or slightly softer

10. 10

    The starch released by the spaghetti helps bind the water and olive oil together. As you toss the pasta, the liquid gradually becomes glossy and lightly creamy, coating the strands instead of leaving them sitting in a pool of oil.

Create the Silky Emulsion

Add the butter at the end, with the heat low or switched off. Tossing the pasta helps emulsify the sauce and gives it a richer texture without the need for cream.

11. 11

    Once the spaghetti is cooked to your liking, allow a small amount of liquid to remain in the pan. The pasta should look moist and glossy, not dry.

12. 12

    Lower the heat, then add the finely chopped fresh parsley and a few small cubes of cold butter.

13. 13

    Toss vigorously until the butter melts and combines with the starchy pasta water and olive oil, creating a smooth, silky sauce

14. 14

    Taste and adjust the salt if necessary.

Plate and Serve

15. 15

    Transfer the spaghetti to a warm plate, twirling it into a neat nest with tongs. Spoon any remaining silky sauce from the pan over the pasta. Finish with a little extra chopped parsley, if desired, and serve immediately. The finished dish should be glossy, lightly saucy, and evenly coated, with the garlic and chili distributed throughout.