SPAGHETTI AGLIO E OLIO, but better.

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Spaghett Aglio e olio e peperoncino is quite possibly the simplest, yet tastiest, classic Italian pasta dish out there, but for my tastes I think this version of Aglio e olio is better. Let me explain why.

► SOURCES & INSPIRATION:

So garlic is loved for the pungent flavor and when raw it actually tastes spicy. When sauteed like a typical aglio e olio it loses the spicy bite but has the pleasant onion aroma, but another way that I love garlic and most of you probably do to is roasted whole. When roasted it completely transforms by getting sweet and toasty aromas. In this recipe, I like to combine both freshly sauteed garlic and roasted. Why limit yourself to one flavor of garlic if you enjoy both

Next is the fat choice. For aglio e olio we make the sauce by forming an emulsion between pasta water and the olive oil which can be tricky since water and oil do not want to mix. To make this emulsion easier, we will use a mix of olive oil and butter. Why butter? Well, butter is already an emulsion as it contains around 15% water. So not only does it provide flavor, but it also lends a helping hand in sauce construction. It helps the starchy pasta water, olive oil, sauce easier.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #AglioEOlio

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While not traditional, I love to add a squeeze of lemon before adding the parsley. Adds some really nice acidity.

hocapito

Angel hair isn’t the best choice. Spaghetti, linguine far better.

moishglukovsky

Tip from my head chef at culinary school, do not mince with salt. Although it forms a great paste, it dulls your knife. Instead try a mortar and pestle for pastes. I also bet you had another pound of pasta on hand to redo the cook on it ;) Also if you smash the garlic with your knife, it's much easier and faster to mince than trying to cross cut it like an onion.

mrs.p.

It is easier to emulsify with butter, but if anyone doesn't want to add butter for whatever reason. You could use more pasta water instead since it contains starch, just be aware the saltiness that will come from the water tho.

danielmattos

I didin’t admire the garlics beauty for 3 seconds. Is my recipe going to turn out different?

OddComment

Looks good. The only part I would personally change is the cooking of the garlic. Chopping the garlic thicker and letting it and the chilli sweat in the oil is what gives the dish most of its flavour. It also means that you can use less garlic.

gunnermcdagget

Man, that roasted garlic tip is great! Capellini cooks much faster than spag or linguine, like 4 minutes before finishing in the sauce. I'm glad to see you reinforce the 1% salinity message on the pasta water, too. Ciao!

etherdog

The pasta is still cooking while you're sauteing the garlic, it looks quite overcooked. I would start sauteing while the water is coming to a boil, and add the butter when you add the pasta so it doesn't separate in the hot fat

grudley

Never expected to see someone using roasted garlic for aglio e olio
Maybe I haven't searched enough, or maybe we just don't do it in Italy, however I am so curious to try it out, actually a great idea!

I think you can do better in the part about the emulsion.
Water and oil can't mix and of course you use butter that helps creating a thicker sauce more easily, which is nothing to be blamed for, a good butter actually gives a nice taste and I myself use butter too in this recipe sometimes just because I think it tastes good.

However you should not need butter in order to create the sauce.
All you need is the starch contained in the pasta water.
-Add pasta to your pan about 2-3 minutes before the time on the box
(e.g. if your pasta cooks in 10 minutes, you put it into the pan with the oil and the garlic after 6-8 minutes of cooking in boiling water)
-Start sauteing ("mantecare" is the italian verb) it in the pan with a little of pasta water, heat on
-Do it correctly for as long as needed (careful to not overcook the pasta) and you'll have a wonderful sauce without using any butter or other emulsifying agent
The pasta naturally releases starch into hot boiling water and by sauteing it you're creating a kind of a starch web that encapsulates both oil and water into an omogeneous and delicious sauce.

smo

When you said you were doing something nontraditional with the fat, I was starting to worry you were going to use mayo

carminecox

"...water and olive oil don't mix. To make this emulsion we'll use..."
- It's gotta be mayo. Maybe pickled onions too.
"...butter."
- Oh wow.

..

6:19 I thought he plated it on an ipad lmao

lehongduong

I'm second generation Italian, grew up on aglio e olio and cook this dish often. I enjoy your channel and will try this variation. We also like parmesean as a variation. It is a very versitile dish you can make your own. One variation we enjoy is adding ceci beans with pasta water to stop the garlic from browning and when soft, smash about half to make a hearty sauce. Buon appitito!

davec.

I love this innovation resulting from exploration and experimentation. Anyone who says "If it ain't broke, don't fix it, " doesn't get to experience wonderful variations of good things like this.

"This isn't the traditional way! This isn't real aglio e olio!" Cool, you go enjoy the "real" stuff while I go experience the different, new things life has to offer.

GMMesmerize