Equipment
Ingredients
Pasta and Aromatics
- 200 g spaghetti
- 45 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 5 g kosher salt
- 1 g red pepper flakes
- 600 ml water, cold
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Thinly slice the garlic cloves and finely chop the fresh parsley leaves.
Lay the dry spaghetti flat in the center of the large wide skillet. Pour the cold water over the pasta, then add the extra virgin olive oil, sliced garlic, kosher salt, and red pepper flakes directly into the pan.
Place the skillet over medium-high heat and bring the liquid to a rigorous boil (100°C/212°F). Do not stir until the pasta begins to soften slightly.
Once boiling, cook the mixture while tossing and stirring the pasta constantly with kitchen tongs. The mechanical agitation helps release the starches. Continue boiling and tossing until the water has nearly entirely evaporated and formed a creamy, emulsified sauce coating the al dente pasta.
Remove the skillet immediately from the heat. Fold in the finely chopped parsley and toss vigorously one last time to evenly distribute the herbs before serving warm.
Chef's Notes
- Using a wide skillet instead of a deep pot is critical for this technique. The large surface area allows exactly the right amount of water to evaporate in the time it takes the pasta to cook to al dente.
- The constant tossing during the final minutes of cooking mimics a technique called mantecatura, which mechanically forces the pasta starches to bind with the olive oil and water, creating a creamy emulsion entirely without dairy.
- Because this recipe relies on only five core ingredients, the quality of your extra virgin olive oil acts as the foundation of the dish. Use a high-quality, cold-pressed oil with a robust flavor.
Storage
Refrigerator: 3 days — Store in an airtight container. The emulsion may separate slightly upon chilling.
Reheating: Reheat in a skillet over medium-low heat with a splash of water, tossing constantly to reform the sauce emulsion.
