Easy peasy
- Carbohydrate 1.27448901039975 g
- Cholesterol 0.2291666663 mg
- Fat 0.166811301851625 g
- Fiber 0.0891999965310097 g
- Protein 0.34308265608975 g
- Saturated Fat 0.0588043749123785 g
- Serving Size 1 1 Serving (4g)
- Sodium 4.63589582696025 mg
- Sugar 1.18528901386874 g
- Trans Fat 0.012593906239616 g
- Calories 7 calories
Step-by-step
- Cook pasta
- Sauté garlic (and onion if you wish) with red pepper flakes and oil.
- Add salt and cheese and as much oil as you like.
- Serve hot.
Undercooking the pasta water salinity ruins simple dishes before the garlic ever hits the pan. When preparing minimalist plates featuring olive oil, garlic, and cheese, the boiling liquid must taste as salty as seawater to properly season the interior of the strands. Adjusting portions requires careful attention to pan capacity and thermal retention, ensuring the ingredients emulsify correctly.
- Scaling this dish for eight servings demands a stockpot holding at least six quarts of water to prevent the spaghetti from clumping during the initial minute of boiling.
- When halving the ingredients for two portions, reduce the minced garlic to one or two cloves to prevent the volatile allicin compounds from overwhelming the delicate fat balance.
- Melt grated parmesan directly into the warm pasta and oil off the heat source at 140 degrees Fahrenheit to avoid separating the dairy proteins into a grainy texture.
- Substitute nutritional yeast at a 1:1 ratio for the cheese to accommodate dairy-free preferences without altering the starch viscosity of the sauce.
Proper execution relies entirely on timing the pasta drainage so it meets the hot aromatic oil while still dripping wet. Starchy residual moisture bridges the gap between the fat and the grated cheese to form a cohesive coating.
