- Kosher salt
- 2 Tablespoons extra-virgin olive oil
- 2 Ounces green garlic, green parts cut into thin strands, white parts thinly sliced
- 6 Ounces thin spaghetti
- 2 Tablespoons Parmigiano- Reggiano, grated, plus more for serving
- Freshly ground black pepper
In a large pot set over a high heat, bring 3 quarts of water to a boil.
Meanwhile, heat the oil in a sauté pan set over a low heat. Add the green garlic and 2 pinches of salt. Cook, stirring frequently, for 5-7 minutes, until wilted and softened. Remove from the heat.
Boil the spaghetti until al dente. Set aside ½ cup of pasta cooking water. Drain the pasta.
Return the sauté pan to a low heat. Add the spaghetti and ¼ cup of the cooking water. Toss well. Add the Parmigiano-Reggiano and 2 tablespoons of cooking water, and toss again. Season with salt and pepper, and add more cooking water if it seems too dry.
Serve sprinkled with extra Parmigiano-Reggiano to taste.