Keto Spaghetti Aglio, Olio e Peperoncino
Spaghetti with garlic, oil & chili
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Join HomecookedIngredients
- 200 g Lupin pasta
- 4 cloves Garlic
- 60 ml Extra-virgin olive oil
- ½ tsp Red pepper flakes
- 1 tbsp Salt
- 3 tbsp Parsley (optional)
Method
- Bring a large pot of salted water to a boil.
- Slice the garlic thin and chop the parsley.
- Cook the lupin pasta 5 minutes — one minute shy of the pack's 6. It goes soft fast, so drain it early rather than late.
- Warm the olive oil with the garlic over medium heat until pale gold, then add the chilli off heat.
- Reserve a mugful of pasta water, then drain.
- Toss the pasta in the garlic oil off heat with pasta water until glossy, then fold in the parsley.
- Serve in warm bowls.
About Keto Spaghetti Aglio, Olio e Peperoncino
Keto Spaghetti Aglio, Olio e Peperoncino is an Italian lunch or dinner that comes together in about 17 minutes and serves 2. It fits keto-friendly, anti-inflammatory eating.
Keto Spaghetti Aglio, Olio e Peperoncino: frequently asked questions
Is Keto Spaghetti Aglio, Olio e Peperoncino gluten-free?
Based on its ingredients, Keto Spaghetti Aglio, Olio e Peperoncino has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Keto Spaghetti Aglio, Olio e Peperoncino?
The core ingredients are essential, but you can leave out parsley — it's optional and mainly there for extra flavor or finish.
How many servings does Keto Spaghetti Aglio, Olio e Peperoncino make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.