Aglio e Olio, which means "garlic and oil" in Italian, is one of those dishes that's so simple, and so easy to make, it's almost unbelievable. It just proves, you don't need many ingredients to make a delicious meal! Aglio e Olio is amazing on it's own but I'm taking it to the next level by topping it off with cured egg yolk!
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If you're not familiar with cured egg yolks, check out my post and then come back here. Put those yolks at the top of your to-do list and thank me later! I'm telling you, those little yolks pack so much salty, creamy flavor, you're going to want to put them on everything.
But back to this recipe, if you haven't made Aglio e Olio before, there's really only one thing to keep in mind: time the pasta so it's ready when the garlic is ready! If there's one thing I hate, it's burnt garlic. Burnt garlic will straight up ruin a pasta dish with it's gross, bitter flavor. Since the two main things you're doing are sauteing some garlic and boiling some pasta, you will want to start the pasta first since it takes longer. There ya go, that's the only trick. Other than that, easy peasy.
You can, of course, make this dish without the cured yolks and use parmesan instead but, I really hope you try it with the yolks! I promise, you're going to love them. Plus, they're just plain cool and that's important.
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Aglio e Olio with Cured Egg Yolk
Ingredients
- 5 Tablespoons olive oil
- 6 Cloves garlic thinly sliced
- ¼ Teaspoon red pepper flakes
- ¾ Pound spaghetti
- Fresh parsley roughly chopped and to taste
- Cured egg yolk grated
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 1 minute less than package directions for "al dente."
- Meanwhile, in a large pan, heat the olive oil over medium heat. Add the garlic and cook, stirring constantly, until the edges just start to turn golden brown; about 3-4 minutes. Add the red pepper flakes and stir.
- Reserving one cup of the pasta water, drain the pasta and add it to the pan along with the reserved pasta water. Toss to coat and cook for another 1-2 minutes or until the water has reduced and the pasta is saucy. Add parsley and toss again.
- Divide the pasta between bowls and grate the cured egg yolk over the top.
- Serve immediately!
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