The SECRET to Creamy AGLIO e OLIO You’re NOT Doing
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- čas přidán 13. 02. 2024
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There's a secret to achieving creaminess in this dish that you’re not doing and today we’re going to show you that secret with nothing more than garlic, oil and water. Not one way, but two. The traditional way, then my way.
RECIPE:
Creamy Aglio e Olio 2 Ways
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my trick for aglio e olio is to use just enough water to cover the pasta when I boil it (and maybe add more if ever not enough), that way I can maximize the starch content when i emulsify it in the olive oil. It makes it ultra creamy.
I'm going to try this tonight
@@cicithatzme132 how did it go? 😄
@@konymp4 fantastic. Did #2. The garlic was so delicious!
Never ever burn the garlic!! Play with this dish, but stick to the rules!! Good pasta, cook the garlic slow, get the starch in the emulsion and most important of all - have fun!!
Just add cornstarch
As an Italian that burns hell when sees 'italian cooking' online, you are the ONLY channel that is no - bullshit, real Italian products (la molisana Is actually expensive even here in Italy but is the best one) real recipes, and real culinary science, you sir are APPROVED-AH.
who gives a shit if youre italian
voiello and molisana for lifeeeee
@@gliddenlakede cecco
Monograno
but what about that burned comfe gfarlic :D :D :D and i use just mollisana 1,60euro for 500g good q pasta its not money :D
The 'Ch' in Italian is always pronounced as a 'K'. Spaghetti alla Chitarra = alla Kitarra, not Tchi-tarra. It refers to the pasta cutting tool with strings like a "guitar" after all. Also ,the 'e' in "aglio e olio" is pronounced a 'eh' sound, not the English pronunciation of 'EE'.
If you claim it's important to pronounce it right, than this is important. I understand that non-Italian speakers don't know how to pronounce this and might not care. But if you care, now you know.
You beat me to it!
I figured that someone else commented on this already. If you're gonna start the video by giving people crap about mispronouncing Italian words, make sure that you're pronouncing the words correctly yourself.
@@JoshuaTMageeagree, especially when you butchered the pronunciation of risotto.
@Lemond75 Rizohto does annoy me too - I don't know why all anglos do that. There's a double consonant there which in English means a short vowel too. It's risotto as in Otto, folks. No one says ohto.
The "gli" in Italian is pronounce like the LL in "million". You can't just pretend the g isn't there in the word "aglio." Also, whenever you have a double consonant, you hit the first consonant at then end of one syllable and hit it again at the start of the next syllable. In the case of RISOTTO is pronounced: REE-SOUGHT-TOE. That said, I like the recipes.
I’ve cooked this twice over the past two days!
Since we are going down the unconventional route of deep frying the garlic and making an incredible creamy sauce - I’m enjoying splashing on some lemon afterwards. Giving it a touch of citric and freshness.
lemon goes amazingly well with aglio e olio! I always add it to mine as well
I've heard that it's more Sicilian to add lemon but I'm going to try it! OMG they know how to cook!! It was a Sicilian who first gave me proper Italian home cooking in Johannesburg when I was 19! Never looked back....
Perfect for my solo Valentine’s Day dinner lol
100% hahah
haha!
I've got a box of Kraft Mac n Cheese with my name on it tonight.
You're worth it.
@@Squatch_11 eugh - nasty processed food - enjoy
What a brilliant take on a classic dish. No over the top gimmicks or superfluous additions. A great looking dish I can’t wait to try 👌🏻
Easily one of my favorite channels. Thank you for the hard work man! I look forward to these videos more than you'll know!
This is one of my family's favorite dishes, but what you just did brother. Man oh man I am excited to get into the kitchen this evening. Thanks a million.
SIR- Lemme say this. First, your Pasta al Limone video from like 6 months ago?
That's a staple dish in my home now. Fiance loves lemons so she asks me to make it for her all the time.
I make it like once a week at this point, and just that face she gives me. Immaculate, thank you so much. Gonna give this one a go tonight.
There is beauty in simplicity in what you teach here, and you can literally taste the love. Thank you man.
Same here lol
Yup. That lemon pasta is epic. 😚👌🏻
Not only that your content and recipes are so unique and creative, but more importantly, you are a really great teacher! Thank you! ☺️
Agreed
I agree! I couldn’t have said it better 😊
First off, thank you for transforming my Italian game over the past few years. The traditional aglio e olio in particular is my favorite for its elegant simplicity. I can appreciate your putting a spin on it (and as a garlic lover myself will give it a try!) but can’t help feeling like the traditional is so beautiful because of it’s simplicity, just requiring attention and technique to shine.
I’m one Italian Nana who loves your show, how you demonstrate both ways to make the recipe and your version of the traditional recipe. You are a gem. Thank You for sharing your recipes and journey, teaching us how to make the traditional recipes and your version. This is Your True Calling. Much love and blessings to You and Your Family ❤
God bless you, Nana!! My Nana taught me so much about cooking, I miss her so much!🙏🙏🙏
@@maximan4363 Thank You so much for your beautiful comment. I’m sure your Nana was very proud of you. She taught you to cook how great. Every time you make something she is sharing the process with You. My Mom taught me to cook and when I make her recipes I feel like I’m sharing her traditions and teaching my grandchildren. Much love and blessings to You and Your Family
@@theresahernandez6923 My Mother is a terrible, terrible cook!! I mean really, really bad - she actually put red wine vinegar in a Bolognese sauce because she didn't have any red wine in! I nearly threw up with the first, and only, taste!!! 🤢
God, I wish I was lying!!!! I'm not even going to start about using red wine instead of white in a Bolognese!
@@maximan4363 Sometimes it skips a generation and you are the one who can cook and carry on the traditions.
@@theresahernandez6923 Thank you, I absolutely love cooking dishes from all round the world! My parent's have a lovely place in Nice on the Promenade de Anglais and the food around there is always awesome! I've been lucky enough to travel all around the world but the best food ever was in Greece, in a little farm house & we had a lamb stew I would die for.... Marocco was pretty awesome as well, but alway's eat out where the locals do! Make new friends.....
I've been making the traditional version since I was a kid and nits one of my favorite pasta dishes. That said, your way is genius, and I fully intend on making this week for dinner to try. Looks delicious!
I made this for dinner tonight but I only had the cheap brand of spaghetti. Using the same techniques you showed in the video gave me the CREAMIEST pasta ive had in a long time! It really works - all the pasta dishes ive had like this before are more oily than anything, and the oil slips off the spaghetti, so you get left with a pool of oil at the bottom of the bowl. truly fantastic man, thanks a million!!!!
I made this today and was blown away. The "risotto" method finally provided an amazing sauce, unlike my previous attempts. Thanks bro
I will be trying both of these. I've made versions of the simple one before, but haven't quite got it perfected yet. I've not tried cooking the pasta mostly in the sauce like you did, so that is what I'll try. Thank you. I've made many of your recipes and they've all been hits in my house.
Taking an already great dish and just making it better. A little twist on a classic, I like how you innovate like that
innovation through years of recipes bouncin around one's head
As an aglio e olio obsessive who has been trying to make the perfect aglio e olio for years, I cannot tell you how excited I was to see this notification pop up. Thanks man!
Edit: I usually do garlic confit in the oven and finish the pasta with the starchy water in the saucepan...almost like a mix of the two methods!
I haven’t tried your version yet, but I already know I will like it much better. The flavour will be so much better! Brilliant!
Your tips really are the magic touch I was looking for! I never imagined I could make such a creamy Aglio e Olio at home. Thank you for sharing this secret and making my kitchen experience even better!
Well done sir. You’ve forever changed my technique for pasta and this is adding another dish to my repertoire 🤜🏼🤛🏻
It’s a few years I follow you now, and as Italian I think I can safely say you’re the best non Italian CZcams channel that deals with Italian food. Particularly for pasta dishes you’re 100% spot on, probably also a lot better than many Italian food CZcamsrs out there. I also love how you insist and explain how to distinguish good from average quality pasta, well done! (la Molisana is one of my favourites as well). Keep up the good work mate!
Amazing, the sky's the limit in what you can do with that Roasted Garlic puree in other dishes as well.. Thank you
This is such a legit channel I have cooked so many great meals as a result
Dude, your version looks amazing. Will def give it a go this weekend!
Dude. I’ve been making traditional but this new version you came up with looks insanely good and I guarantee I will be trying it out ASAP.’
The traditional way is very well explained, thank you.
Your individual way of adding garlic confit to pasta is also bold and interesting
Your focus on technique is always outstanding. I've been making variations of a lot of your dishes for years but never quite perfected them because I was lacking technique and style. You are fantastic at demonstrating the crucial details necessary to make a pro restaurant grade dish. Hats off. My only hangup is that you tend to demo the single dish technique whereas I need to cook for 4 minimum....my pan payloads are always out of whack because I'm basing my techniques off of your single serving methods. That said...your teachings have opened up new dimensions in my chef brain and I can't thank you enough.
I'm with you on that! I come from an Italian family with mom, grandmother, aunts, sisters all outstanding cooks. They're accustomed to cooking for 6-12 people and sometimes more. These recipes should cater to meals for a minimum of four people.
If he cooked for 4 -6 people every time then he would have lots of left overs and his cost would skyrocket and maybe even his weight. Just use a bigger pan, more ingredients, it's the same technique, you'll surprise yourself. Best of luck & enjoy!
For sure your extra saucy version is what I'll go for. Looks great! Thanks!
*Great* background music choice on this one, and thanks for the work you put into these videos.
Stephen, it's great to see your extraordinary hair again! As soon as I watched the calabrian chili version I went out to the kitchen and made it. Calabrian chili has a special flavor that makes anything it touches better. I'm sold!
"The Power of Pasta Water" needs to be on tee shirts! I love Aglio e Olio, and your version looks outstanding. I'm definitely going to be giving this a try, I already know this is gonna be a keeper! Thank you as always! 😋
Dude! Made this dish last weekend! OMG it was the best pasta dish I’ve ever made. The simplicity of the ingredientes is what shines in this dis(. The significant other loved it, she wants it again. Keep the the Italian dishes. Can’t wait try Don Angie pinwheels.
Had attempted the Stanley Tucci version a few times, but excited to try it like this. Finishing it in the pan with the pasta water to control the emulsification makes a lot of sense.
Your techniques are impeccable. I really like making alio e oglio at home, and ill definitely give your upgraded version a go!
Daaamn brother that looks amazin’! 🔥 Definitely going to try this technique!! Thank you for your great videos 👏🏼
finishing the pasta in the pan with the garlic was a gamechanger for me man. thanks for this tip! the creamy garlic one i will try the next time also look great.
Devo provare la tua versione. Thank you for sharing and respecting the original version.
Took the time to try both…i prefer the traditional way but it was close. The roasted garlic method was slightly too much garlic for me. Though my wife preferred it. Both excellent.
I've always loved aglio e olio as a nice simple pasta dish, and I've definitely gotta give your roasted garlic version a try next time I make it!
amazing! i also do my aglio e olio with garlic confit, but your version looks even better! gonna try it like you mixing pasta water 💯🙌 yours looks so creamy ⭐⭐⭐⭐⭐
Thank you for the info on finding good dry pasta, very helpful!
I tried this for the first time last night (the classic version) and it was amazing. I never have cooked better aglio e olio before! And it‘s fun af
I tried the version with the sauce two weeks ago and it’s great! The taste was kinda strange at first but it really grew on me. It’s rich and unique.
I added lemon to the second half of my portion and that was a mistake as it ruined the rich garlicness. Also didn’t even feel like adding cheese as I do to the regular version.
Just incredible! Great work.
Fantastic elevation of a traditional recipe! First try was a home run. Great recipe!
Just in awe at how you re engineered that recipe while keeping the flavors and tradition!
Both pastas look just brilliant
Thank you for showing me the difference. I've been using De Cecco for everything, i need to try this La Molisana
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What terrible things? Sorry I'm not familiar with the brand, but I've noticed they're sponsoring a lot of podcasts I listen to all of a sudden too
Yeah, what did they do?
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Great stuff! Love your channel.
Looks amazing , I have to try … I grew up on aglio e olio pasta
Thank you for this
Improved technique and less gatekeeping is one of the best ways to keep classic Italian flavors going.
My honey is Korean, and my first thought was "it has enough garlic, but I think I'm going to use Gochugaru and Gochujjang instead". She really likes my traditional Aglio e Olio, but your method is going to be next level. Well done! 👍
I’m Korean and Chinese, and I make a gochujang and aglio e olio hybrid and it’s great! You can even add a little hint of ssamjang for a really nice umami kick,
Wow, yes that sounds fantastic!! Gochujang with this would be awesome!!! Ssamjang I think might be a bit overpowering it but as you say just a little would really give it a kick!! I'm going to try this - luckily we have excellent Chinese & Korean shops in Mancester & Liverpool!! God I love Chinese cooking!!!
@@maximan4363 definitely give it a try! Another idea is a Chinese or Sichuan chili oil with your aglio e olio, with cilantro too, tons of variations
@@HATINTHEKAT Ohhhh I love Sichuan cooking!!! You really can't go wrong! I love cooking the basic, mama's cooking! Like my Grandmother taught me!
I do love learning though!! Proper dim sum - oh it's just one of those food that's to die for - McDonald's you don't stand a chance in Hell!!
You really are brilliant in your presentation of ea h show. Great choices of dishes at each show
Insane video! Thanks for this!
I Never heard that explanation about the bronze pasta before! Makes sense now thanks
Both!!! Thank you!!!
Perfect example of why I turn to your channel before ANY other for ideas and how-to’s.
Your version looks amazing, gonna do that for sure.. cheers!
I've heard that deep orange colour you get from adding together something creamy and some kind of chile pepper get called "the colour of deliciousness", and your version has that, I'm making it tonight!
2nd recipe all the way. Looks amazing!
I can confidently say I mastered some italian pastas by using only your recipes. amazing!
Thanks. I love taking your ideas and making them mine. I roast 4-5 dozen head at a time in the oven and store that for use. If I take the original and add the peppers and garlic to the sauce just before the pasta water…😮 Bella!
Omg wow that’s for garlic lovers … and I am lol … I’m definitely trying it with the roast garlic … I’m craving now!! It’s midnight here and I just had a vegetable soup, I’m wishing I had this pasta . Yummmm
I made this last night. It went exactly the way it did in the video except that, owing to my poor knife skills, I was not able to achieve the paper thin garlic slices. I will definitely make this again.
I know what I’m having for dinner tonight! I can hardly wait!
Thanks for the easy recipe mate!
Not going to lie, your version looks INCREDIBLE! It is on my "to make" list.
Excellent, thank you.
Your way of the aglio e olio is fantastic thank you 🤙🏽
Wow! I love your method!!
When I make it soon it will be the roasted garlic version. I have been using the risotto style pasta cooking with chili crisp and a few other things. This looks real good and never heard of this dish or I would have already been making it.
I can't wait to make this using way #2 that you did!! I've been 'mispronouncing' this for years, and have been making something by the same name for years, however the recipe I've been making is not quite the same. I had learned it from a local Italian chef, his version has chopped walnuts in it he said it was his grandmas recipe. Wondering could there be regional variations?
As always, amazing.
The second time looks great, thank u .
This looks awesome!
Love your channel! And I’m a Canadian that did something very similar to you and researched all the proper italian recipes and techniques and you’re pretty much bang on on everything as far as I can tell! My next step, was to learn italian on duo lingo, and I’m now a year in. Would highly recommend. One thing I wanna add to the pasta comment is that the cheap pasta is dried extremely fast at higher heat which caramelizes some of the sugars in the flour, giving it that yellowish/orangish colour at times. This is bad. As you mention, you want the pasta cut with bronze dies and dried slowly. A good sign with spaghettis and longer pastas is when you can see the pasta strands folded in half as every strand was hung to dry. You know that’s the real deal then. Now concerning your italian: 1. The “e” in aglio e olio is pronounced like the english letter “a”. And the word “chitarra” is pronounced Kitara. Ch in italian makes the K sound (or hard C in english). Chitarra means guitar. Now in this case they’re extruding it with a bronze die for commercial purposes, but the real deal is egg pasta sheet that’s literally pushed through a tool (La Chitarra) that looks like a bunch of guitar strings - hence why the square cross section. This is actually the type of pasta they favour in Rome for doing a carbonara. Great video! Will try your non traditional version
You are a genius, literally the only channel from which I appreciate the personal touch on Italian recipes. Cheers from Italy
Great to find, much appreciated.
this is my favorite thing to make. I think in the movie Chef, he finished his with some fresh lemon, I really like that addition when I make it.
extraordinary!! I love this channel!!
Love your work my man. Very informative and my mouth is watering.🤤🤤🤤
Made this dish multiple times and always ended up with overcooked pasta in a pool of oil. After watching this and trying your way (method 1), I can honestly say that I just had the best aglio e olio I've ever had. Treating it like a risotto really is the key here. Wastes none of the starch and all of it serves to make the sauce more creamier. Excellent. Weird that I didn't figure this out before, since I cook my pasta in the sauce pretty often and also make risotto a lot. 🤷♂
I'm certain they are both delicious, but your garlic version sounds absolutely mouth watering.
looking fw to try out your version 👍 looks delish 😍
Simple pragmatic tasteful Italian cucina…Grazie merci beaucoup🎉
Wow you prepared it so nicely and looks so yummy
Dude good for you, great job traditional with a twist nice. Congrats
I love how you showed us both ways of doing it. I do like your way better. Honestly I'd make extra garlic oil to make a calzone, garlic bread w/cheese, or make an amazing sauce later on.
Another subscriber here!!!thank you sir I'm learning a lot on your food creation.
your version is def more my preferred flavor profile, but the og is also amazing, obviously!
Nice. Will have to try this the next time I want a quick pasta. Also: Little bit of food science -- while not as powerful as egg yolk, garlic does contains a small amount of a compound that will help the starch in the pasta water emulsify the water and oil together so a total win if you want that pasta creamy and garlicy.
This is good stuff, your version is excellent
Great idea!!
Looks amazing . Love the idea of that sauce for all kinds of things...a tad too much sauce on the pasta for me, but that's preference...well done as always...
Definitely your version as it’s creamier & the roasted garlic adds a sweetness
Thank you for celebrating the food culture of Italy so properly!!!
Both versions look great. Looks like I will have to try and cook some Aglio e Olio again.
Great addition to a traditional recipe.😀