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I must admit, I really love carbs! All kinds of fresh homemade pasta! Great bread! (Thank You–DeRomo’s Gourmet Italian Market, Bonita Springs, Florida.) You name it! But, I’m much fussier about potatoes. I’m not going to put on pounds unless it’s really worth it. Right?
Like all of us, I have the “too tight pants rule”. You all know what I’m talking about – when pants get too tight, cut back on the carbs. However, this is the one recipe I can’t resist. It’s a lot healthier than some of my other recipes and goes great served with any grilled meat. Hey! It’s not good to deny everything!
So what’s the first thing to do? You guessed it. Fill a large All-Clad stock pot with water, add salt, and bring it to a boil!
- Kosher salt
- 1-pound dried spaghetti, such as DeCecco
- 1/3 cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a large All-Clad stock pot
- Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.
- Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
- Sprinkle with ¼ C buttered bread crumbs