Traditional spag thread

Sounds good, be sure to fry the thin garlic slices til they're crispy and gold

>>8904605
got it

>>8904615
Careful not to burn them tho, they will get bitter

If you're not feeling cheese, get some finely chopped garlic and breadcrumbs in the pan first, cook on a medium heat until golden, and leave to rest on some kitchen paper.
Then top the spaghetti with the garlic-y breadcrumbs when plating.
Also feel free to add more than one herb!
I like thyme

>>8904600
>a fuckton of extra virgin olive oil
fuck off binging with reddit

>>8904600
Sounds good
Did you saute them in the pan for a couple mins? Creates emulsion with fat and water, add more pasta water if necessary
Helps making it lighter

>>8904600
Personally I think it needs parmesan

>>8904600
You forgot the sauce

>>8904710
This is the difference between good and bad versions of this dish. Getting the garlic to the perfect level is difficult, but when done right is unreal.

>>8905695
See, Paulie had this wonderful system for doing the garlic.
He used a razor, and he used to slice it so thin that he used to liquefy in the pan with just a little oil.

It was a very good system.