Creamy Aglio e Olio

Ingredients

• 1 unitSliced garlic
• 1 mlExtra virgin olive oil
• 1 sprigRosemary
• 1 pinchCrushed red pepper flakes
• 1 mlPasta water

Directions

1. 1

   Slice the garlic into thin slices.

2. 2

   In a skillet, add the sliced garlic, extra virgin olive oil, rosemary, and red pepper flakes. Cook over low heat, taking care not to burn the garlic, until it starts to turn golden and the oil is aromatized.

3. 3

   Add a little bit of the pasta cooking water to the skillet, stirring well to create an emulsion with the oil.

Ingredients

• 1 unitGarlic cloves
• 1 mlWater
• 1 ladlePasta cooking water
• a gostoExtra virgin olive oil

Directions

1. 1

   Cook the garlic cloves in boiling water for about 6 minutes, or until they are very soft.

   6 min
2. 2

   Remove the cooked garlic cloves and transfer them to a measuring cup or a tall container.

3. 3

   Add a ladle of pasta cooking water and a good drizzle of extra virgin olive oil to the cooked garlic cloves.

4. 4

   Using an immersion blender, blend until you obtain a smooth and emulsified cream. This is your secret 'garlic and oil cream'.

Ingredients

• 1 gramsSpaghetti

Directions

1. 1

   Cook the spaghetti in boiling water with salt for approximately 11 minutes, or until al dente.

   11 min
2. 2

   Drain the pasta, reserving one ladle of the cooking water.

Ingredients

• 1 gramsCooked pasta
• 1 mlAglio e Olio sauce
• 1 mlEmulsified garlic cream
• a gostoChopped parsley

Directions

1. 1

   Transfer the cooked spaghetti to the skillet with the base Aglio e Olio sauce.

2. 2

   Pour the emulsified garlic cream over the pasta in the skillet.

3. 3

   Mix the pasta well in the skillet, ensuring that all strands are coated in the creamy sauce.

4. 4

   Serve the pasta on a plate and finish with chopped parsley on top.