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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 22 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl. | 2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. | 3. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined. | 4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1	pound	uncooked	1696.3238	341.1344	60.8761	7.1592
garlic	6	cloves	sliced	26.82	5.9508	1.1448	0.09
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red pepper flake	1/4	teaspoon		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
italian parsley	1/4	cup	chopped	-	-	-	-
parmigiano reggiano cheese	1	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.