Elevate humble Spaghetti Aglio e Olio into a textural masterpiece with golden, garlicky breadcrumbs.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• Spaghetti: 400g (14 oz)
• Extra-virgin olive oil: ½ cup + 2 tbsp (divided)
• Garlic: 8 cloves, thinly sliced
• Red pepper flakes: 1 tsp
• Breadcrumbs: ¾ cup (panko or homemade)
• Lemon: Zest of 1 + 2 tsp juice
• Fresh parsley: ½ cup, finely chopped (plus extra for garnish)
• Salt: To taste
• Parmesan (optional): 2 tbsp grated

Instructions

1. Toast breadcrumbs:
   • Heat 2 tbsp olive oil in a skillet over medium heat.
   • Add breadcrumbs; toast 3–4 minutes, stirring constantly until golden.
   • Remove from heat; stir in lemon zest and a pinch of salt. Set aside.
2. Cook pasta:
   • Boil spaghetti in salted water until al dente.
   • Reserve 1 cup pasta water; drain spaghetti.
3. Sauté garlic:
   • Heat ½ cup olive oil in a large skillet over medium-low.
   • Add garlic and red pepper flakes; cook 2–3 minutes until fragrant (do not brown).
4. Combine:
   • Add drained pasta to garlic oil; toss to coat.
   • Pour in ½ cup reserved pasta water and lemon juice; simmer 1–2 minutes, tossing until glossy.
   • Remove from heat; stir in parsley and salt to taste.
5. Serve:
   • Divide pasta into bowls.
   • Top generously with toasted breadcrumbs, optional Parmesan, extra parsley, and a drizzle of olive oil.