Name: Aglio e Olio with Pecorino
Total time: 30 min
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 6 tablespoons extra-virgin olive oil; 6 anchovy fillets; 4 garlic cloves, sliced thin; ½ teaspoon granulated garlic; ¼ teaspoon red pepper flakes; 18 ounces fresh spaghetti; Kosher salt for cooking pasta; 4 ounces Pecorino Romano cheese, finely grated (1 cup); ¼ cup fresh basil leaves, torn

Why This Recipe Works

This take on aglio e olio is inspired by a version Rose George made for us at Vito and Nick’s in Chicago. Her addition of Pecorino Romano is a departure from traditional aglio e olio, and it turns the simple garlic-and-oil pasta into something richer and more complex. To build a creamy sauce without cream, we cook the fresh spaghetti in 3 quarts of water (less than standard); the concentrated, starchy cooking water then becomes the base of a silky, cohesive sauce. Using fresh spaghetti mirrors what George does and makes this an ultra-quick meal. A double-dose of garlic from both fresh and granulated gives the dish a bold, complex flavor. And using very finely grated Pecorino Romano allows it to melt easily into the hot pasta and starchy water, creating a glossy sauce that clings to every strand.

Before You Begin

We like the chewy texture of fresh spaghetti here, but if you can’t find it, fresh angel hair pasta also works; just reduce the cooking time in step 2 until the angel hair is just softened, about 30 seconds. Use pregrated Pecorino Romano from the grocery store; its fine, powdery texture melts easily into the hot pasta.

Instructions

Bring 3 quarts water to boil in large saucepan. Meanwhile, combine 6 tablespoons extra-virgin olive oil, 6 anchovy fillets, and 4 thinly sliced garlic cloves in 12-inch nonstick skillet. Cook over medium-low heat until fragrant and anchovies begin to break apart, about 3 minutes. Off heat, stir in ½ teaspoon granulated garlic and ¼ teaspoon pepper flakes.

Add 18 ounces fresh spaghetti and 1 tablespoon kosher salt to boiling water, and cook for 1 minute. Using tongs, transfer pasta to skillet. Reserve 2 cups cooking water. Add 1 cup reserved cooking water to skillet.

Place skillet over high heat and bring to boil, tossing pasta to coat with oil mixture. Add 1 cup finely grated Pecorino and remaining 1 cup reserved cooking water and continue to cook and toss until cheese is melted and creamy sauce forms, about 2 minutes. Transfer pasta and sauce to platter, top with ¼ cup basil leaves, torn, and serve immediately.