Spaghetti Aglio e Olio
32 mins (prep 10, cooking 22)
9 ingredients
2 servings
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

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Serving Size (63.89 g)
Servings 2
Amount per Serving
Calories 524.82 Calories from Fat 532.53
% Daily Value *
Total Fat 59.17g 182.06%
Saturated Fat 8.17g 81.7%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2.37mg 0.2%
Total Carbohydrate 0.42g 0.28%
Dietary Fiber 0.13 g 1.05%
Sugars 0.25 g %
Protein 0.11g 0.44%
Vitamin A 476.02IU% Vitamin C 11.71mg%
Calcium 1.42mg% Iron 0.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
uncooked spaghetti, cloves garlic, salt and freshly ground black pepper, chopped fresh italian parsley, finely grated parmigiano-reggiano cheese