I tried making Spaghetti Aglio E Olio for the first time. Not sure if it looks good or not.
by SpecificPudding8237
26 Comments
thehobbit_
no
UnendingEpistime
It looks good, but in my experience Italians would never use sliced garlic, let alone eat it. The usual method is to take a single clove of garlic, let it fry gently in the oil to infuse the flavor, then cook the pasta down into this oil, then discard the garlic.
Edit: Il motivo per cui vengo downvotato non si capisce. Quello che riporto è palesemente la normalità in Italia.
bosquelero
Garlic needs more crisp
Biljettensio
Not really, heres some tips:
Personally I chop the garlic fine enough it because a paste. This dissolves into the oil, create the cream by adding the pasta water. Add a bit of parsley. For getting a creamy result you need allot of movement. Get a good brand of pasta for the sauce to stick to.
daneguy
The oil looks separated. Try to emulsify the oil with the pasta water at the end. That way it sticks to the pasta more.
Mitridate101
Mamma Mia!! Hai usato una testa di aglio per una porzione di pasta 🤦🏼♂️
seppia99
I’m sure that it was delicious, but it looks unfinished, some fresh ground black pepper might help. and the plating looks unfinished as well. Centring the pasta on the plate no matter if you use a pasta-fork or not, is very important. If you care about plating. The only other thing that I see lacking is garnish.
Some extra Olio would not hurt as well.
A solid drizzle of some nice finishing olive oil over the top, plus a nice garnish that accentuates some of the ingredients involved in the dish. Could really put this over the top.
PandoraPanorama
I don’t think it’s authentic. People below say a lot about the size of the garlic pieces, but this is not the important bit IMO. The important bit is the sauce. For this, you need to make sure that, once garlic, oil and chilli (and perhaps parsley stems) have fused, you add some pasta water to it, from the simultaneously cooking pasta, and mix well. The starch from good pasta will turn your oil into a creamy emulsion. Once the pasta is 2/3 cooked, you add the pasta to this mixture and *finish cooking it in the pan*, constantly tossing it and adding pasta water if needed (look up saltapasta, so that you get air into it for an even creamier emulsion).
Once finished, you add the parsley, and perhaps some lemon zest (i love the combo), or breadcrumbs. No cheese.
For this dish we don’t slice the garlic like that in Italy, or use that much garlic for that matter
Also prezzemolo is missing
I_Piccini
Do you have problems with vampires in your area?
Informal-Thing-4501
What is this? Pasta ala Nothing?
JustDone2022
Yes it’s good. Don’t listen to those saying u need to “risottare” the pasta with water: it’s good but not traditional, not necessary. Also no prezzemolo as others can say: the recipe is called “aglio,olio e peperoncino “; not aglio,olio, peperoncino e prezzemolo.
Ready-Will-7042
All its missing is fried chicken and garlic bread
UnableSand7268
Not likely
Hour_Pudding2658
I’ve literally never had an emulsified aglio e olio back home in Italy, people Need to calm down. This looks amazing
Plate_Vast
Absolutely YES! You could improve by cutting the garlic or doing some minor shit, but I’d definitely eat it. Also, f*ck the creamy version.
fabulousmarco
It’s the “oh no I have nothing to eat in my fridge” or the “fuck it’s 2am I’m hungry but also so drunk” dish. There is no authentic version, this looks good.
Shoddy-Biscotti-1194
Authentic to what? Ramen?
FrankieHun17
Lately I’ve seen videos with people adding lemon zest to their aglio e olio. Is this a northern Italian thing? Never seen anyone in my southern Italian family do this. I love lemon but it feels out of place here. Note: my family would also yell at you if you tried to put grated cheese on aglio e olio! Thanks, any input would be appreciated!
Madwoman-of-Chaillot
To add to what others are saying: boil your pasta in LESS water, and move it around in the pan while it’s cooking, as that will release more starch into the pasta water. And a good starchy water makes a good “cremina.”
chefguy47
Don’t want to be rude, but I must. The way it looks made me think you used dirty dishwater to boil your spaghetti. I hope it tasted better than it looked.
Comprehensive_Can_65
Italian and Chef here.
I can tell the spaghetti is over cooked by the way it folds and how engorged it is.
I don’t mind the garlic in large slices but they must be thin. The condiment must start in a cold pan with olive oil, chili and garlic. Parsley is an important ingredient in aglio olio, at least in my opinion. It should be cut small and added at the end.
yleNew
I thought it was AI
WelshWillisthethird
Over cooked pasta as well
Brilliant_Pie_5327
nope not at all parsley missing, you used chiliflakes and no sliced peperoni and the sauce is not properly emulsified.
FtheT32
Don’t beat yourself up, this is how you’ll learn. Fresh parsley does a long way at the end. Take your time and watch as many videos as you can.
26 Comments
no
It looks good, but in my experience Italians would never use sliced garlic, let alone eat it. The usual method is to take a single clove of garlic, let it fry gently in the oil to infuse the flavor, then cook the pasta down into this oil, then discard the garlic.
Edit: Il motivo per cui vengo downvotato non si capisce. Quello che riporto è palesemente la normalità in Italia.
Garlic needs more crisp
Not really, heres some tips:
Personally I chop the garlic fine enough it because a paste. This dissolves into the oil, create the cream by adding the pasta water. Add a bit of parsley. For getting a creamy result you need allot of movement. Get a good brand of pasta for the sauce to stick to.
The oil looks separated. Try to emulsify the oil with the pasta water at the end. That way it sticks to the pasta more.
Mamma Mia!! Hai usato una testa di aglio per una porzione di pasta 🤦🏼♂️
I’m sure that it was delicious, but it looks unfinished, some fresh ground black pepper might help. and the plating looks unfinished as well.
Centring the pasta on the plate no matter if you use a pasta-fork or not, is very important. If you care about plating. The only other thing that I see lacking is garnish.
Some extra Olio would not hurt as well.
A solid drizzle of some nice finishing olive oil over the top, plus a nice garnish that accentuates some of the ingredients involved in the dish. Could really put this over the top.
I don’t think it’s authentic. People below say a lot about the size of the garlic pieces, but this is not the important bit IMO. The important bit is the sauce. For this, you need to make sure that, once garlic, oil and chilli (and perhaps parsley stems) have fused, you add some pasta water to it, from the simultaneously cooking pasta, and mix well. The starch from good pasta will turn your oil into a creamy emulsion. Once the pasta is 2/3 cooked, you add the pasta to this mixture and *finish cooking it in the pan*, constantly tossing it and adding pasta water if needed (look up saltapasta, so that you get air into it for an even creamier emulsion).
Once finished, you add the parsley, and perhaps some lemon zest (i love the combo), or breadcrumbs. No cheese.
This video shows the process really well: [10-Minute Italian Classic: Authentic Aglio e Olio e Peperoncino!](https://www.youtube.com/watch?v=gZw0LAN2KQs)
For this dish we don’t slice the garlic like that in Italy, or use that much garlic for that matter
Also prezzemolo is missing
Do you have problems with vampires in your area?
What is this? Pasta ala Nothing?
Yes it’s good. Don’t listen to those saying u need to “risottare” the pasta with water: it’s good but not traditional, not necessary. Also no prezzemolo as others can say: the recipe is called “aglio,olio e peperoncino “; not aglio,olio, peperoncino e prezzemolo.
All its missing is fried chicken and garlic bread
Not likely
I’ve literally never had an emulsified aglio e olio back home in Italy, people Need to calm down. This looks amazing
Absolutely YES! You could improve by cutting the garlic or doing some minor shit, but I’d definitely eat it. Also, f*ck the creamy version.
It’s the “oh no I have nothing to eat in my fridge” or the “fuck it’s 2am I’m hungry but also so drunk” dish. There is no authentic version, this looks good.
Authentic to what? Ramen?
Lately I’ve seen videos with people adding lemon zest to their aglio e olio. Is this a northern Italian thing? Never seen anyone in my southern Italian family do this. I love lemon but it feels out of place here. Note: my family would also yell at you if you tried to put grated cheese on aglio e olio! Thanks, any input would be appreciated!
To add to what others are saying: boil your pasta in LESS water, and move it around in the pan while it’s cooking, as that will release more starch into the pasta water. And a good starchy water makes a good “cremina.”
Don’t want to be rude, but I must. The way it looks made me think you used dirty dishwater to boil your spaghetti. I hope it tasted better than it looked.
Italian and Chef here.
I can tell the spaghetti is over cooked by the way it folds and how engorged it is.
I don’t mind the garlic in large slices but they must be thin. The condiment must start in a cold pan with olive oil, chili and garlic. Parsley is an important ingredient in aglio olio, at least in my opinion. It should be cut small and added at the end.
I thought it was AI
Over cooked pasta as well
nope not at all parsley missing, you used chiliflakes and no sliced peperoni and the sauce is not properly emulsified.
Don’t beat yourself up, this is how you’ll learn. Fresh parsley does a long way at the end. Take your time and watch as many videos as you can.