Spaghetti Aglio e Olio with Egg Yolk Sauce | Zach Choi
Spaghetti Aglio e Olio with Egg Yolk Sauce
20 mins prepServes 2
A classic Italian pasta dish featuring spaghetti tossed with sautéed garlic in olive oil, red pepper flakes, and fresh parsley, finished with a rich and creamy raw egg yolk sauce poured over the top.
1. Thinly slice the garlic cloves.
2. Finely chop the fresh parsley.
3. Heat a generous amount of olive oil in a large skillet over medium-low heat.
4. Add the sliced garlic and red pepper flakes to the skillet and cook until the garlic is fragrant and lightly golden.
5. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente.
6. Before draining the pasta, reserve about a cup of the starchy pasta water.
7. Add a ladle of pasta water to the garlic and oil mixture in the skillet to create a sauce.
8. Add the drained spaghetti to the skillet along with the chopped parsley.
9. Toss everything together until the pasta is well coated with the sauce.
10. Serve the pasta onto a plate.
11. Pour fresh egg yolk over the hot pasta before serving.
