Classic Spaghetti Aglio e Olio
Simple yet flavorful Italian pasta dish with garlic, olive oil, and crispy pancetta, finished with red pepper flakes. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, olive oil, diced pancetta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 4 tbsp olive oil
- 8 oz, diced pancetta
- 6 cloves, minced garlic
- 1 tsp red pepper flakes
- 1 tsp salt
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2: In a large skillet, heat 4 tbsp olive oil over medium-high heat. Add 8 oz diced pancetta and cook for 5-6 minutes until crispy, stirring occasionally.
- Step 3: Add 6 minced garlic cloves and 1 tsp red pepper flakes. Sauté for 30 seconds until fragrant.
- Step 4: Toss in cooked spaghetti, adding 1/2 cup reserved pasta water as needed. Cook for 2-3 minutes until sauce coats the pasta.
- Step 5: Stir in 2 tbsp chopped parsley and season with 1 tsp salt. Serve immediately with extra Parmesan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Spaghetti Aglio e Olio take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Spaghetti Aglio e Olio?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Classic Spaghetti Aglio e Olio?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Spaghetti Aglio e Olio for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Spaghetti Aglio e Olio?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
