The SECRET to Creamy AGLIO e OLIO You’re NOT Doing

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

[sktx]

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.

[theresahernandez]

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 ❤

[David]

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.

[Tonynz]

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.

[lildonkabonka]

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.

[jayhunter]

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.

[jasonwolfe]

Not only that your content and recipes are so unique and creative, but more importantly, you are a really great teacher! Thank you! ☺️

[hermessanhao]

I did the traditional method, but threw in shallots and mushrooms. First try. Beautiful dish, sir. Thank you for the lesson.

[hipsterbm]

I made this today and was blown away. The "risotto" method finally provided an amazing sauce, unlike my previous attempts. Thanks bro

[Sourandsweet]

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!!!!

[AsianInvasian]

Perfect for my solo Valentine’s Day dinner lol

[padrecharles_]

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.

[MichelleNg-pepw]

OMG, this looks so good. I love aglio e olio. This is the first tutorial I see that cooks the pasta this way. I'm going to try it soon!!!

[DvidBy]

Easily one of my favorite channels. Thank you for the hard work man! I look forward to these videos more than you'll know!

[HBweisse]

It’s a few years I follow you now, and as Italian I think I can safely say you’re the best non Italian YouTube channel that deals with Italian food. Particularly for pasta dishes you’re 100% spot on, probably also a lot better than many Italian food YouTubers 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!

[toxicmustardwasabi]

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!

[BlackWidowRazors]

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.

[offroadskater]

Take some flour. Dissolve it in a little bit of cold water. Then add it to the cooking water before the pasta goes in. It mimics the cloudy "end of shift" pasta water from high quality pasta. It amplifies the "magic of pasta water" and improves its sauce making ability.

[blandrooker]

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! 👍

[nigelthomas]

Hands down one of the best Aglio Olio recipes I’ve tried, awesome sauce quite literally