Ingredients
The following ingredients have 4 Servings
- 3 bulbs garlic
- About 1/2 cup olive oil
- Salt and pepper
- 1 teaspoon red chili flakes or 1 small fresh red chili
- finely chopped
- 1/2 cup flat-leaf parsley
- packed
- finely chopped
- 1 lemon
- Freshly grated Parmigiano-Reggiano cheese
Instruction
- Preheat oven to 400°F
- Cut ends off of 1 large bulb of garlic to expose the cloves, drizzle the garlic with olive oil and season with salt and pepper
- Place garlic in a foil pouch and roast 40-45 minutes until soft and golden
- Cool garlic to handle then squish roasted garlic from skins and mash into smooth paste; reserve
- Thinly slice cloves of garlic from another bulb (that’s 7)
- Finely chop 7 more cloves, the third bulb
- Bring a large pot of water to a boil for spaghetti
- Add 1/3 cup olive oil, 6 turns of the pan in slow stream and 7 cloves of thinly sliced garlic to oil
- Turn heat to medium, cook garlic in oil until the sliced garlic turns golden brown and garlic is crispy
- Remove garlic chips to plate and reserve garlic oil
- Drop pasta in salted water and cook 7-8 minutes to al dente
- Add 7 cloves of finely chopped garlic to the garlic-infused olive oil over medium heat
- Stir in chili pepper and parsley, and season with salt and pepper
- Remove a half-mug of starchy cooking water just before draining pasta, about 3/4 cup
- Add lemon juice to garlic oil and whisk in roasted garlic paste
- Drain spaghetti and toss with garlic sauce while pouring in starchy water, adjust salt and pepper
- Top pasta with cheese and crispy garlic chips to serve
