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BelGioioso Cheese, Inc

 

Aglio E Olio Spaghetti

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

2 Tbsp. salt
1 lb. spaghetti
1/3 cup extra virgin olive oil
8 large cloves garlic, peeled and cut in half
1/2 cup minced fresh parsley
1 cup BelGioioso American Grana® cheese, grated

Directions

Bring a large pot of water to a boil, add 2 tablespoons of salt and the dried spaghetti pasta. Cook pasta according to the directions on the package.

While pasta is cooking, heat the olive oil over medium heat in a pot large enough to hold the pasta. Add the garlic and heat for 2 minutes, stirring frequently, until the edges start to turn golden. Add the parsley and the cooked and drained pasta noodles and toss well, adding half of the BelGioioso American Grana®. Top the pasta with the rest of the grated American Grana® and serve immediately.

 

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