Spaghetti Aglio e Olio

by Leah Halmagyi


  • 400g spaghetti
  • 1 cup fresh breadcrumbs
  • 4 eschalots, finely diced
  • 8 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • finely-grated zest of 2 lemons
  • ½ tsp chilli flakes
  • sea salt flakes and freshly-milled black pepper
  • 1 bunch parsley, finely chopped
  • ½ bunch thyme leaves
  • 1 cup Pecorino, finely-grated
  • lemon wedges, to serve


1 Cook the spaghetti in a large saucepan of rapidly-boiling salted water according to manufacturer’s instruction, until al dente, then drain well.
2 Meanwhile, cook the breadcrumbs in a large frying pan over a moderate heat, until toasted, then set aside. Sauté the eschalots and garlic in the olive oil in the same frying pan for 3 minutes, until just softened, then mix in the lemon zest and chilli. Season generously with salt and pepper.
3 Mix in the spaghetti, breadcumbs, herbs and cheese, then serve with lemon wedges.