SPAGHETTI AGLIO E OLIO, but better.
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- เผยแพร่เมื่อ 3 มี.ค. 2020
- 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.
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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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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.
I add lemon on mine after cooking everything. he acid cuts through all the fat nicely.
I thought lemon juice was an important step in the recipe. (Is to me atleast)
@@kasperlarsen4060 The original recipe does not include it, but its an addition many chefs and home cooks use. Definitely an upgrade.
You are talking about a different recipe if you add lemon, Pasta al Limone.
literally catnt eat it without lemon
I didin’t admire the garlics beauty for 3 seconds. Is my recipe going to turn out different?
Uh oh, this may be a problem.
Not admiring your garlic will ruin it
@@nowdefunctchannel6874 Or at least give it an inferiority complex.
Oh, yeah, that's...yeah, that's not gonna work. You might as well make the recipe without pasta!
Angel hair isn’t the best choice. Spaghetti, linguine far better.
Yep. U need some bite. The only texture in the dish is the noodle.
The No 3 Spaghettini from Barilla are great
The thick old Bronze cut was pretty great.
@@pasgaf19 agree. But if you overcook them they're bad because they cook so quick.
I also think the quality of pasta makes a difference. Cheap pasta and the fancy, bronze dye pasta are worlds apart and homemade pasta is in its own league altogether!
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.
Tis true, I love sharpening my knives so I don't mind if it dulls a little faster :) Big fan of a mortar and pestle though, one of my favorite kitchen tools!
this is key. I often add salt to make garlic paste, but I never chop with my knife after adding salt-- I only ever use the side of my knife to smash it into a paste once the salt is added
this sounds like pure bullshit, salt is not going to dull your knife unless your knife is made out of playdough or REALLY cheap steel.
@@HarrDarr or just an asian/japanese knife...
@@max-junes2790 I'm sure you can find kitchen knives made out of the worst steel in the world that might be susceptible to damage, however regular knives that aren't cheaper than the plastic container they come in wont be damaged by salt.
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.
fell victim to this many times
After adding butter it's no longer aglio olio it's butter pasta. Butter hides the kick of garlic and chilli and it just doesn't make too much sense to mix them together - if you do you either missing out on garlic or chilli - or you end up adding chilli (or garlic) until it overpowers butter but then becomes unpleasant in other way for instance either too spicy to eat or so garlicy that people will refuse to talk to you. Spiciness and milkiness just don't go together. Unless it's coconut milk. One common problem why pasta water might not be creating emulsion could be the fact of using smooth looking pasta - as such pasta releases less starch into water and thus there might not be enough starch to create emulsion. Normally good pasta is considered one that has more rough texture - such pasta is typically slightly more expensive because extrusion takes longer time so they can't produce pasta as fast as they can when it's smooth. If pasta water is too clear instead of butter one could simply add a little bit of starch.
6:19 I thought he plated it on an ipad lmao
When you said you were doing something nontraditional with the fat, I was starting to worry you were going to use mayo
"...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.
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!
It definitely does. Faster cooking time is not the easiest when trying to film at the same time too haha.
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
I mean he pretty much said that he over cooked it because he went away. Agree, from the start I was thinking that the past looks very overcooked.
@@LordKeram Yeah, I'm just saying that it isn't just because he went away, but also because he left it sitting in the pot for a minute or two after
@@grudley Sure, I agree it's not a good form to keep spaghetti in the water.
Agree, pasta should be done when the garlic is done frying
yeah that pasta looks way overcooked bro
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.
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.
ty for this pasta knowledge
pasta science
Butter kills the chilli and the garlic. As result if one wants garlic taste to go through they need to add more garlic which then results in garlicy smell. And nobody wants garlicy smell after leaving a restaurant. And that I believe is reason why originally this recipe doesn't have butter as without butter you need less garlic to give garlicy taste and thus avoiding leaving garlicy smell in mouth after eating. Also with chilli and butter - also don't mix together, because the fresh chilli fragrancies will be killed in butter, only capsaicin will kick through butter but it results in very tasteless kind of spiciness that's just burning mouth with no flavours unlike with chilli peppers that apart from being spicy have a lot of fragrance. That's in my understand why in italy in north you don't see chillies used much, and butter is more common, and in contrast in Italy in south where cihlli is used more often butter is used less often - I'm not italian though and only visited Italy as tourist and this is just my ammature observation I might be of in woods.
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.
Weird flex but okay
Often people say "its not the real dish", especially in italian pasta dishes since it has few indridiants. If you change it it's not the same dish, you can do other stuff but do not call it the name. For example, if you take away the eggs from pasta carbonara it is no longer a pasta carbonara and has it's own name.
@@MNiall Eh, I stopped eating pasta completely. All it does is make me more hungry. Pasta overrated.
@@GMMesmerize Then why the hell are you watching a video about a pasta dish? So you can inform us all that "pasta is overrated"? To you, it may be but to the majority of sane people who watch pasta recipes because we...*like pasta*, you aren't going to somehow convince us otherwise.
@@Nikki_the_G because I can. Also not trying to convince anyone of anything. You weird.
"olyolyolyo"
I love your channel, really entertaining and fun to watch!
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!
This sounds rlly good but those noodles look soo mushy
He says in the video he accidentally overcooked the pasta.
This is addressed in the video
@@JaqenHghar. I skimmed through it. Call it noodle intuition.
Brilliant! I've been looking for a way to up my aglio e olio game! Eating these with a few buttered prawns would be a dream
I loved this recipe. Thank you for this Ethan!
Don't forget, let the sauce wait for the pasta, not the other way around!
Definitely not only overcooked from going away but also from letting the pasta sit in the hot water
one of the worse dish i ever seen
@@tanotarsi Funny that you comment now, I just made aglio e olio e peperoncino myself yesterday xD
@@xPandamon i saw this video yesterday and then i commented, is it so funny?
@@tanotarsi It's a funny coincidence to me, nothing more, nothing less
@@xPandamon oh, sorry, now i understood; yes it's funny
Your a life saver!, I just made it and it was so good and easy to make
I love this recipe! Thank you!😊
Approved. Never made this before, got it very right on the first try! It is just unbelievably tasty :D
lmao the slackjawed stare into my soul at 2:43 was a beat too long
Excellent technique thank you
IJoe OilO or Ioolee is the way I grew up hearing it pronounced. It's amazing how much it stands out when you hear it pronounced differently lol. I'm gonna try the butter as it never fails to make things better:)
You kicked this dish up a notch!!! OMG! I'm going to be thinking about this until i can make it!!! Add parm.
Loved your version 😊
This is by far one of my favriote pasta dishes, I like to add some chopped cooked chicken in with it as well
Yum. I like adding a little lemon at the end instead of more salt. Try it. It’s not traditional but seriously so good.
i prefer the traditional method but huh i really wanna try it with roasted garlic now! tysm!
Cheers for this method..... been wanting to make this but the traditional method kinda scares me. Looks like less room for errors with this method, also like the added flavours of the chilli and roasted garlic. Got a few packs of pasta laying around, might make this once I finish this weeks cooking! Thanks Ethan. 🙏
holy cow, the roasted garlic paste has my mouth watering!
It's such a good addition.
I recently used the no-boil pasta water method, and created a sauce so easily! I didnt use any butter and the oil almost looked like a packet of gelatin dissolved in water
Looks tasty. Reminds me a little of Kenjis garlic three way pasta from Food Lab. Very good stuff!
This is amazing
I like to add anchovies to this. What I learned from my Mom. You don’t taste them at all but adds a depth of flavor.
I do this but add lemon juice. I also do this with Brussel sprouts and its amazing
A fellow Calvin & Hobbes fan. I knew I liked you for a reason.
Aglio e olio is nice, for a long time I've been making cacio e pepe which is quite tasty as well. simple pasta recipes are awesome :)
I LOVE THE WAY YOU EXPLAIN AND PRESENT THE VIDEOS. ALMOST ALL THE DISHES YOU MAKE LOOKS HEAVENLY.
Can we just take a moment and thank Ethan for nurturing his incredible moustache? Thing is a BEAST!
If im gonna die, I want the first angel I see to look like this guy.
Creepy
Not very traditional, but I usually throw in a few chopped-up dried tomatoes. Tastes pretty good.
Great idea. I’m about to make it now and I was looking for a way to enhance the flavour. Now I can use my jar of year old sun dried tomatoes in the fridge!
Btw, love your comments section…. So many good ideas
You can also throw whole garlic bulb on the gas grill, the husk will blacken but the tender roasty buds will be insanely delicious. Try with mashed!
I finish mine with a squeeze of fresh lemon juice 🍋 - the acid really elevates that fresh component (and like you, I go very heavy on the parsley). Try it sometime. Love your content!
I personally like going a step further and using fresh pasta, that's pure heaven then
Fresh pasta is not the right choice for this particular sort of dish
@@gregorsamsa1364 not true. It makes the dish even better
Instructions were unclear. Now I've spent a whole month admiring the garlic and I'm starving!
This should be titled "Spaghetti aglio olio, but butter"
Joshua Weissman uses that "but better" catch phrase too
MKBHD also says the same signature sign off, "Catch you in the next one. Peace."
Yeah this guy is just a collection of copied production styles from various TH-cam cooks. Lots of NOT ANOTHER COOKING SHOW in this one specifically.
Difference is: this guy is not a "wise guy" and is actually scientifically prepared
@@OhYouReckonDoYa well thats kind of a cop out, a unique channel can be one that is similar to many other existing ones. In fact he doesnt just follow recipes mindlessly he knows whats happening and he states his sources
@@BlankRev not really. he takes other people's ideas, then creates an issue with their recipe, then makes a video. there is 0 originality. For example, he takes a cheap meal recipe by kenji and then adds more expensive ingredients and makes it " better" when the premire of kenjis recipe was to make it cheap. This guy is just climbing on the backs of other creators. no originality.
Me seeing overcooked pasta :(
yea my heart broke a little
some people like soft pasta. i do
Ethan acknowledges that, actually watch the video
@@nowdefunctchannel6874 That is even more heartbreaking. He knew he overcooked the pasta but didn't redo. I dont know how is that suppose to be a "better" Aglio e olio..
@@blayasblay3941Wow he is so evil for not wasting food and it's impossible for the recipe to be good if the chef slightly slipped up one time
Ooh I reallly need an HD video on this as your tips helped me perfect mine. Thanks! New sub. Very cute too. Heh
Veryyyyy cute
Great tips! Thank you! Looking forward to that tomato sauce!
Got done filming today, then editing and it will be up this weekend!
@@EthanChlebowski Your tomato sauce is THE BOMB! @NorthVan_Dan Make sure you try it!
Just made this with chickpea fussili. Wow!!
That squeezing of that roasted garlic reminded too much of pimple popping 🤣😂 10/10 tho, would still eat
Ethan… love your version, with one suggestion…. Recently I have been learning more about pasta. Apparently there is significant variation of dried pasta…. Who knew? Anyway, at the highest end are “artisan” pastas…. But pretty good is the DeCecco brand…. Or so my research would indicate. Thx for your videos.. look forward to trying this recipe
Imagine that roasted garlic on a garlic bread...yumm
This ended up being too heavy for my preference (even without the grated parm) but I'm glad I tried it. I'll stick to just EVOO and starchy water for my sauce going forward, as per the super-basic New York Times version of this dish.
I would imagine this would be an excellent alternative to something like carbonara - which is also too creamy for me - for those so inclined.
I will absolutely, definitely be making some use of whole roasted garlic bulbs in the future, though. Thanks, Ethan.
Yeah a lot of his twists on shit is straight up gross.
Your content is genuinely one of the best on TH-cam out of all the cooking channels I’ve seen. This channel is going to blow up soon 🙌🏿
Much appreciated, it gets better and better with each one. Thanks for watching!
Definitely love this version! My Italian Grandpa would agree!
Excellent recipe!
You should demo Pasta Foriana
Very similar but add anchoviies pine nuts and currants
Top with a little romano cheese
Makes just as fast
I've just started watching your videos and have just one question. Do you add butter to everything? I'm not complaining, since I believe good butter will even make cardboard taste better.
I requested this dish so often at a local restaurant that it caught on and they named it after me. I haven’t lived there in 30 years, I often wonder if it’s still on the menu…
I tried it out today before seeing your video. I did it traditional and my God it really was something! I'll try yours next! Thanks Ethan, as always!
That pasta is mush, it looks overcooked, but I like the idea of roasted and minced garlic.
Just found this but love that your book of choice was Calvin and Hobbes. Calvin and Hobbes is the best
Butter definitely helps the sauce come together but I would recommend adding some lemon juice at the end. That takes this to the next level.
If you want aglio e olio without the overly dominant pungent garlic, cut the garlic cloves in half then take out the stem inside, then start chopping. Seriously 80% of the sharpness from garlic comes from there. You won't lose the garlic taste, but you'll actually start tasting other things that aren't garlic.
Learned it from an italian.
I’m surprised you don’t like a squeeze of lemon and/or zest. I don’t know if it’s traditional but I like how it makes the dish pop.
Also, I prefer linguine with this dish as it just seems to add more body. I really don’t like Angel Hair. 🤷🏻♂️
I do like some lemon too, though it's not something I've seen in most traditional aglio e olio recipes. That's the great thing about pasta, there is a shape for everyone!
I added MSG and anchovies to it and I swear I'm in heaven.
So glad you didn't say you were making it the traditional way.
I also like hearing 'that sound' while stirring my noodle in a creamy sauce....
As an Italian American, this was the first dish I ever ate and ever learned to cook myself. I would rather use sliced garlic for my taste though
Toasted sliced garlic... But I always end up eating almost all of it before I can use it as a garnish 😆
Please make a video about an arrabiata recipe😍
Props for the nod to Calvin and Hobbes. Also, the aglio e olio looks tastyo.
It had been years and years since opening that book, I had to include it!
I love that his laptop still has a little pointing stick cursor nub, don't see those as often anymore
Rarely disagree with your choices but you're chopping the parsley from the leaf end. What makes this dish so delicious for me is the finely chopped parsley stems sauteed with the garlic in the oil. The stems of the Parsley is where the flavour is.
For me, I prefer slicing the garlic thinly and starting in a cold pan with the pepperoncini. Top at end with more pepperoncini. That gives you two different levels of heat: the former like a blanket, the latter as a spike.
Shout-out to the Aldi Sicilian olive oil. My favorite oil I've tried so far.
Ok the roasted garlic is a crazy good idea. And this is definitely not traditional but I do know an authentic Italian mom who uses a cube of chicken bouillon in her aglio e olio, which I gotta say is fantastic.
Oh that is a good idea. Provide some of the salty umami from the bouillon.
In the aglio e olio it is not use the chicken bouillon, give a bad taste
I really wanted to make this, but for roasting the garlic I had no tin foil, only aluminum, which as we all know, is an entirely different element on the periodic table, so I feel certain that Ethan must have had a reason for specifying "tin" foil.
Wow, that’s a lot of garlic 😀😀😀👍 You should be save for any police asking if you had alcohol and they only smell the garlic 😂
Anyone else notice him say “parley” instead of parsley at 4:10 hahahahah
I definitely would have started working on the sauce before the pasta was done-especially with something like angel hair spaghetti since it cooks so fast. By the time you had everything ready to go that pasta had cooked for at least another couple minutes after you took it off the burner. Otherwise it sounds like a delicious way to make some Aglio e Olio!
Adding roasted garlic to my next pasta oil aglio. Also have a vesion where I added sauté shrimp
*beauty admired*
Not traditional but sounds really delicious 😋 I wonder what Vincenzo's Plate would say about this? 🤔
The negative comments on this video are exactly why I’m always afraid to share cooking videos on my channel. People are mean for absolutely no reason. I spend tons of time in Italy, love Italian food... but that doesn’t stop me from liking this video as an interesting take on an Italian classic.
Good Video ! I have a question about the roasted Garlic. Once you turn it into a paste... can that be stored in the fridge and used for other things? Or does it need to be used up right away. I thought I could roast several heads of garlic... save myself some time in the future...
You are spot on. It can be stored in the fridge for a good bit. That's exactly what I do, usually roast an extra head or two!
great intro shot!
God bless you ethan
Great video and the second person I know with the same last name,rare name,like my mine.👍
Is Basil an acceptable replacement for Parsley?
no gotta be parsley
I like to add a bit of pine nuts (or cashews when I'm broke) for a bit of crunch
Cashews is too rich for my blood
What pan is that? Carbon or non stick ?
I’ve got that same book
Being a romance language speaker, it just sounds really good to listen the aglio e olio as you speak. Thanks, Latin.
João Paulo doesn’t have the same ring as alho e azeite
Add 5-6 finely chopped anchovies and sauté with the butter, oil and garlic. The anchovies will simply dissolve and add a deep rich depth of flavour that can't' be duplicated any other way.