Imagine twirling your fork into a plate of perfectly golden spaghetti, where each strand is coated in a luxurious, silky sauce that whispers of garlic, olive oil, and a hint of fiery chili. This isn't just any pasta dish – this is Aglio e Olio with Cured Egg Yolk, a sophisticated Italian classic that transforms humble ingredients into a culinary masterpiece. Whether you're a home cook looking to impress or a pasta enthusiast seeking an elevated dining experience, this recipe promises to transport your taste buds straight to the heart of Italy with minimal effort and maximum flavor.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g spaghetti
- 4 cloves garlic, thinly sliced
- 60ml olive oil
- 1-2 dried red chilies, crushed
- 2 cured egg yolks
- Parsley for garnish
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 200g of spaghetti, 4 cloves of garlic (thinly sliced), 60ml of olive oil, 1-2 dried red chilies (crushed), 2 cured egg yolks, parsley for garnish, and salt to taste.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water. This will enhance the flavor of the spaghetti.
- Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is warm, add the thinly sliced garlic. Sauté the garlic gently, stirring frequently, until it becomes golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it can turn bitter.
- Once the garlic is golden, add the crushed dried red chilies to the skillet. Stir them into the oil and garlic mixture for about 30 seconds to release their flavor.
- When the spaghetti is cooked to your liking, reserve about 1 cup of the pasta cooking water, then drain the spaghetti in a colander. Do not rinse the pasta, as you want to keep the starch that will help the sauce adhere.
- Add the drained spaghetti to the skillet with the garlic and chili oil. Toss the spaghetti in the oil to coat it evenly. If the mixture seems dry, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Remove the skillet from the heat and season the spaghetti with salt to taste. Toss well to combine.
- Plate the spaghetti in serving bowls. Top each serving with a cured egg yolk, allowing it to create a rich, creamy sauce as you mix it in. Garnish with freshly chopped parsley for a pop of color and flavor.
- Serve immediately and enjoy your Aglio e Olio with Cured Egg Yolk!
Tips
- Use high-quality ingredients: Since this dish has few components, each ingredient matters. Choose a good extra virgin olive oil and fresh garlic for the best flavor.
- Watch your garlic carefully: The line between golden and burnt is thin. Aim for a light golden color and remove from heat immediately to prevent bitterness.
- Salt your pasta water generously: This is your only chance to season the pasta from within, so don't be shy with the salt.
- Reserve pasta water is crucial: The starchy water helps create a silky sauce and helps the oil cling to the pasta.
- For the cured egg yolk: If you haven't prepared it in advance, you can substitute with freshly grated Parmesan or pecorino cheese for a similar rich, creamy effect.
- Serve immediately: This dish is best enjoyed hot, right after preparation, when the flavors are most vibrant and the texture is perfect.
Nutrition Facts
Calories: kcal
Carbohydrates: 55g
Protein: 12g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 180mg
