How To Make Authentic Spaghetti Aglio e Olio

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Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh

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Salut,

Alex

[uncopino]

aglio e olio is a double nature dish. it’s like dr jekill and mr hyde. in italy it is considered the midnight munchie pasta, a student’s dish like the thing you make last minute or when you really don’t have anything in the fridge and it’s not supposed to be fancy, often not even emulsified, but… when you see it on the menu at the restaurant, you know it’s not gonna be that aglio e olio. you know it’s gonna be more like the one luciano made for you

[dolan-duk]

Great information as usual but I hated the editing on this video. The obnoixous amount of slow mo shots and zoom ins on Alex's facial hair is really off putting.

[tomsamper]

Wonderful instruction Alex, not sure about the formatting for this video. I certainly respect the effort to try new formats to keep your series at the top, but I think this one was a bit of a miss

[Rammicus]

Really enjoying the series and appreciate the knowledge you've been sharing with us all, not just in this series, but with your videos in general, though in this episode it felt like the use of zoom and slowmo were overdone. Just wanted to share my thoughts since this was the first noteworthy thing that has had an impact on my enjoyment of your videos.

[christinenatalia]

Aglio e olio is the first pasta dish that made me fall in love with pasta! It is simple yet creamy and savoury, with such minimal ingredients. I love it, and I tried to recreate the restaurant quality but couldn't even after watching lots of tutorials. But this video you made really gives me insights on the little details that I might have missed! Thanks for making this video and take us on a real pasta journey.

[germanofittizio]

One thing you did not mention: right equipment. Aluminium pans (like the one you used) are the best to saute the pasta. Unlike smooth steel pans, they have a "ruvid" surface that lightly scratches the surface of the pasta, making the starch come out, which helps with emulsion and creamyness. Also, they are very precise with temperature control, as aluminium is a great heat conductor

[kanori]

The nostalgia I got from this immediately made me rewatch the 'chef skills from Lasagna' video afterwards. It's crazy how far you brought your work! And although I don't wanna spend my time watching every new video, seeing the passion about food, cooking and culture, that your content conveys, really gets me exited. Keep up the great work👍

[MCRuCr]

Nice to see Alex using his new kitchen tweezers throughout this whole dish without mentioning it a single time.
That's why I love this channel: It is about constantly questioning yourself and about continuous improvement.

[josephmorris]

Brilliant video, as usual, however, I'm not a massive fan of the slow motion shots and the extreme close ups

[MoshTheBull]

Hey Alex, I'll start by saying I really enjoy your content!! thank you so much for all those lovely ideas and insights on food.
just wanted to drop my opinion on this specific video... the editing was very distracting and somewhat stress-inducing. the "slow down" voice effects
combined with the black and white and slow-motion video really felt out of place, I really hope I didn't offend you in any way, again thanks for
everything! salute!

[charmingpea]

I got some really useful tips from this, and made Aglio e Olio tonight - and for the first time managed to get the emulsion to work properly so we had a creamy sauce. It was so much better than anything I've ever done before. I think the shallow pan for the spaghetti was probably the most obvious difference, since the pasta water was visibly better. Thanks so much for your channel, and your enthusiasm for mastering things, and sharing that joy of cooking with us. Pasta tongs are on my wish list...

[ynnnnnaD]

I love this kind of "I learnt X Chef skills from Y recipe" content. I will always remember how much I learnt from your lasagna video!! I really hope you made more of this type of videos, or even a mini series!!

[alessandromassimo]

My grandmother (I’m Italian she is a chef) loves doing it adding some lemon zest and deep fried bread crumbs. Lovely video as always

[chuckery]

Not only does he make these videos years ago.
HE REVISITS THEM, ALWAYS THINKING HOW TO IMPROVE AND MASTER.

The mindset, dedication, and love, for their craft is what separates those who will be pros from those who will truly master it.

[josephflannery]

Loved this video. Showed passion and desire for perfection. It's always a good pick me up to see others with this much love for their art. Stay motivated, Alex.

[aad]

Literally there are thousands of videos about Spaghetti "Aglio & Olio" but none has specified it so profoundly that this recipe has it base in starch water and emulsifying it rightly is essential to the taste of dish. Thanks for awesome video.

[bernardo]

don't know who your new editor is. but this zooms and sounds + close ups on your eyes and mouth with the heart beating looks like a 13 year old school video project

[ernestochevanton]

It's funny because in Italy this is the first dish i learnt to Cook when i was a child, this and the simple tomato sauce pasta as well. This dish became the late night confort food after nights out ahahhaa

[AlexAnghelone]

Really nailed it Alex, thanks for what you are doing for our cooking culture. In Italy there are quite a few recipes that are astonishingly simple if you look at the ingredients, and yet some of the most difficult to execute perfectly, for example everyone think that Carbonara is very hard to execute, which is true, but Cacio&Pepe with much less ingredients is even more difficult.

[bobbyd]

I trained under a chef who loved to say, "If at first you don't succeed, read the recipe." My favourite saying of his was, "If you don't use your head, you're going to use your feet." Such wisdom.