I never understood why people always put parsley on every pasta dish. Have you tried without it?
seanv507
How was it? It looks a bit too oily? You might want to add pasta water so that you still have a sauce, but its an emulsion of water and oil
gatsu_1981
Too much oil.
Aglio e olio must be creamy, not oily. It shouldn’t drip oil.
Remove from water 3/4 minutes before properly cooked, then cook it in the oil pan, add water from the pasta until creamy but not watery.
No_Double4762
OK yes the oil was maybe too much but overall it doesn’t seem too far off for me. Keep on trying, I think the easiest would be to under dose the oil and go up till you find the right amount cause you can always make it up with pasta water. Also make sure you use few water to boil the pasta so the starch concentrates more and it’s easier to thicken the sauce. Hope it helps, good luck!!
mandance17
Everyone else gave good advice but one other thing you can make like a garlic paste but using a mortar pedestal and grind with salt and oil until it’s like a cream/paste and it dissolves nice in the pan
5 Comments
I never understood why people always put parsley on every pasta dish. Have you tried without it?
How was it? It looks a bit too oily? You might want to add pasta water so that you still have a sauce, but its an emulsion of water and oil
Too much oil.
Aglio e olio must be creamy, not oily. It shouldn’t drip oil.
Remove from water 3/4 minutes before properly cooked, then cook it in the oil pan, add water from the pasta until creamy but not watery.
OK yes the oil was maybe too much but overall it doesn’t seem too far off for me. Keep on trying, I think the easiest would be to under dose the oil and go up till you find the right amount cause you can always make it up with pasta water.
Also make sure you use few water to boil the pasta so the starch concentrates more and it’s easier to thicken the sauce. Hope it helps, good luck!!
Everyone else gave good advice but one other thing you can make like a garlic paste but using a mortar pedestal and grind with salt and oil until it’s like a cream/paste and it dissolves nice in the pan