Eeeeeeasy on the garlic sautée! The emulsification process always seems so daunting to me. I’m lazy so I just make pasta like regular, and when it’s done I add my oil mixture consisting of EVOO, minced and very lightly sautéed garlic, red pepper flakes, and salt. Then I grate lemon zest over it. Then I add a whole lot more olive oil and salt as needed. Then I add finely grated Grana Padano. Then fresh basil. I don’t miss the creamy oil and water emulsification ever.
Once you have the pasta water standing by you can be bolder sautéing the garlic as when you approach the burn,which you definitely don’t want, you introduce the pasta water and after that the garlic won’t be in danger of burning anymore
Grandma made "ahgiu oighiu" and it was a poor simple peasant dish – she never added pasta water. Now it's "gourmet" and requires a much too elaborate "recipe". I sometimes add cooked broccoli and/or cauliflower because I like veggies. And I always add Parmigiano because I like it. Just another layer of flavor. Now I'm hungry for aglio e olio al Francesco.
Brah, you leave way too much garlic clinging to the sides of that lovely pot you’re using. Marco Pierre White once said in cooking school the Chef would scold them for that.
Not so against capitalizing on the whole netflix thing seeing as this pod there was literally 2 ads back to back from youtube within ever single 2-5 mins. No exaggeration. Insane.
The parsley is NOT for color … it’s essential to the flavor profile of that dish. The color is a wonderful side effect … from a friendly troller and admirer
Oh no, I'll keep my traditional recipe. How dare you destroy a classic dish. You boiled pasta from the pot to the pan, what is the sense of that? Anchovies is what brings the umami and you cook the pasta 2 minutes before al dente and place it in the pan and had water before you serve. Such an amateur, don't listen to this fool
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Best Olive Oil in the game! Know the family
Yesss 👏👏👏 so happy about all the amazing pastas I learned to make from you. And many friends and family are happy too!
doesn't look good i could make a way better aglio e olio 😛
It's good to see you again. I love your receipes and style of cooking. Welcome back
He won't admit he took pasta out RAW, it wasnt "al dente"
This dish is NOT this hard
Eeeeeeasy on the garlic sautée! The emulsification process always seems so daunting to me. I’m lazy so I just make pasta like regular, and when it’s done I add my oil mixture consisting of EVOO, minced and very lightly sautéed garlic, red pepper flakes, and salt. Then I grate lemon zest over it. Then I add a whole lot more olive oil and salt as needed. Then I add finely grated Grana Padano. Then fresh basil. I don’t miss the creamy oil and water emulsification ever.
I said I said yeah I said YEAH HEY, CAN YOU QUIT TALKING DO MUCH, I CAN'T HEAR THE MUSIC
This recipe takes only 5 Minutes with Fresh Pasta Lol….
I love aiiiiiiylioooolioliolio
Italian cooking is completely overrated. Most Nonas can't cook to save themselves. French cooking is rightfully the centre of modern Western cooking
I made it last night. It was delicious the only thing I did different was add basil fresh from the Garden.
California olive oil is vile!
He said noodles 🤭
What brand of burner are you using?
Once you have the pasta water standing by you can be bolder sautéing the garlic as when you approach the burn,which you definitely don’t want, you introduce the pasta water and after that the garlic won’t be in danger of burning anymore
Aglio e olio – but no stereo😊
Grandma made "ahgiu oighiu" and it was a poor simple peasant dish – she never added pasta water. Now it's "gourmet" and requires a much too elaborate "recipe". I sometimes add cooked broccoli and/or cauliflower because I like veggies. And I always add Parmigiano because I like it. Just another layer of flavor. Now I'm hungry for aglio e olio al Francesco.
Brah, you leave way too much garlic clinging to the sides of that lovely pot you’re using. Marco Pierre White once said in cooking school the Chef would scold them for that.
👍👍🇵🇸🇵🇸♥️♥️
Caramelize the garlic first before you poach it
Yes.
Not so against capitalizing on the whole netflix thing seeing as this pod there was literally 2 ads back to back from youtube within ever single 2-5 mins. No exaggeration. Insane.
Scrape the garlic off the side!
The parsley is NOT for color … it’s essential to the flavor profile of that dish. The color is a wonderful side effect … from a friendly troller and admirer
Mmmmm crunchy pasta . Lovely
I want that hoody !!! lol happy new year
I’m on the garlic spectrum 🧄
🎉 hoorah chef!
Oh no, I'll keep my traditional recipe. How dare you destroy a classic dish. You boiled pasta from the pot to the pan, what is the sense of that? Anchovies is what brings the umami and you cook the pasta 2 minutes before al dente and place it in the pan and had water before you serve. Such an amateur, don't listen to this fool
what is up with the audio? all the voice is on the right?
Is that the made in 3 quart Saciar or the 5 quart??