I can hear the excitement in your voice with this one, chef. It really shows how much you love these simple dishes, cooking at its most basic is sometimes close to perfection!
Completely agree; you can’t hide poor technique with these utterly simple dishes. It will be crucial that every ingredient is excellent quality, and your timing and techniques must be perfect!
The “oh…OH…OHH…OHHHH” while he wiggles his fingers crack me up, every time. Also, when he “works” his sauté pan’s contents he does a little hop each time. He is by far the most accomplished and best instructor for making delicious food. I get so hungry just watching his intro! The colors, the sauces…
My husband had an older coworker named Guido from the Liguria region of Italy. He often invited my husband home for lunch where he prepared this teaching my husband how to make it. It is a family favorite so simple and quick to make. We call it "Guido Spaghetti.' Everyone needs to try this simple delicious dish!! We serve it with sliced tomatoes marinated with a little Italian dressing topped with fresh grated parmesan cheese. Another great recipe Chef! Thank you!
Chef JP’s infectious enthusiasm makes us want to get straight on to cooking his recipes…..he makes it look just like something that we just have to do and do it right now!!!!! Bravo chef Bravo.
Really loving spaghetti aglio et olio and I realised that I cooked it the wrong way for years. I always used too much olive oil to make it not dry, but it turns out that the chef‘s trick is a game changer. Just make sure that you do not use too much salt to cook the pasta. As the chef states, you need to make sure that you blend the starchy, salty pasta water with the olive oil properly, in order to create the emulsion. The spaghetti then won’t be dry at all, and you indeed do not need cheese. It’s delicious! Thanks a lot for this video!
@@alimantado373 I know, but Chef does a new recipe weekly. He is imparting years of experience and cooking knowledge on his channel with each new upload. I just appreciate learning from him.
As always, Chef JP knocks it out of the park! Humor, teaching, cooking and always with enthusiasm. Infectious and wonderful love for cooking. I have been following this channel for years and it definitely made me a much better cook. Thank you chef JP!
Chef Jean Pierre could make toasting an English Muffin seem exciting! I love the passion he displays while he cooks. That is what cooking is all about for me. Alio E Olio...Mille Grazie! (BTW his prime rib recipe is our go to method also)
You are truly one of a kind. There are only positive cheerful comments here and that's really unique. You bring heart and soul into you teaching, and everyone sees you're coming from a place of great self esteem and confidence. No need to prove anything like these kids making videos to look good. Amazing chef. Thank you so much.
This was a staple in my house growing up JP. We liked to use peperoncino. Cento makes a good one. But honestly in an Italian household we put oil and garlic on everything!!! Great dish JP!
Dear Chef, I created (maybe someone else has done this too, I don't know) a derivative recipe: spaghetti with garlic juice and oil. I use a juicer to extract the juice of one garlic head (two if you're a garlic lover) for 1/2 kg of pasta. After that, I pass a bit of water with the juicer still running to help collect all of the juice. Then I add the juice to the heated oil in the pan and stir to extract the scent. I add the pasta with some pasta water. Pro: the garlic perfectly spreads through all the pasta equally. Contra: apparently you spend more garlic than when doing it the traditional way. Of course, parsley and other condiments are added. All the best!
I’ve made this for years. It’s my go-to during the week when I want something simple, delicious and filling. Fifteen minutes from a standing start. Cooking the pasta is the longest time consumer. I’ll sometimes slip in mushrooms at the same time as the peppers, it’s an amazing dish!
Oooh. Im going to make this tonight with my chicken.!! I so enjoy watching you! But Chef, you video is so short! 😪😪 I look forward to watching you every Monday and Thursday. The highlight of my day!!♥️♥️
Thank you Chef JP. Brilliant, as always and so much fun to watch. Thank you for all the wonderful cooking instructions and tips you pass on on every video.
The most unique presentation of this dish, ever! aMAzing!!! Looking forward to making this as just don't have all the ingredients at hand. Thank you, CHEF JEAN PIERRE ❣
Another amazing recipe!!! I live for Monday and Thursday, knowing Chef will drop another amazing video!! I have learned so much. Hubby is so happy I'm learning and trying different things. He even asks if I am cooking something new from Chef Jean-Pierre today ❤️
Thank you chef. I have been making agile e olio all of my life and never understood how nuances could improve the final dish. I am learning so much from you. We are so lucky to have this access to your expertise.
I love this. I often make something similar but I still learned something today; the water and the oil. Not only is it simple, delicious and elegant, but it only costs about $2.00 or $3.00, if you already have the ingredients. 😉👌
Thanks, Chef. As a poor kid in Brooklyn, I always looked forward to this inexpensive but delicious staple whenever my mom or dad would make it. You make it actually look elegant in your video. I assure you, Aglio e Olio will be one of the very next meals I cook at home -- I think tonight! Thanks, Chef.
Simplicity is your motto dear Chef J-P, that makes everything affordable and fun. These are all Granma recipes that are so tasty and yummy !! Bravo Chef J-P to show a quick to prepare recipe 😀
Bravo Chef Jean-Pierre! We make this often and I always learn from you. When we have dead ripe tomatoes we add before the garlic and cook a bit then the same
I love your recipes , I love the way you explain the techniques Please go back to your longer recipes I really enjoy your recipes You bring joy and happiness Your enthusiasm is so inspirational You are a very special person God keep you safe
Dear Chef, you're the best! Another great recipe. Every time we have guests over for dinner I'm shopping for recipes on your channel. And I've shared your channel with many friends and will continue. I feel like a student to the Master. Professor Chef JP! Please keep it up as we're all depending on you for great food, cooked at home, and shared with friends and family. Bravo!
I used to go to a Italian Restaurant in the late 70's early 80's. This is what I always loved to have, I can hardly wait to try this, "The Jean Pierre Way". My way was never anywhere close to what I had at the restaurant and I gave up on trying to recreate it. I can see why now, it never was any good, thank you Chef Jean Pierre !
Great tutorial of one of my favorite dishes! Wonderful and authentic aglio e olio! Such a simple dish and people often get too creative with it. Use a good pasta, good olive oil, garlic, and pasta water (don’t use too much water to boil your pasta). Parsley and chili are common as well. Don’t put the cheese in it. I love how you used the parsley stems. I want to try that next time. Also - don’t burn the garlic! Once it starts to brown, cool it with pasta water! Best recipe tutorial I’ve seen!
Italian cuisine is the number one when it comes to ingenuity... a dish made with only 3 or 4 ingredients and it is so difficult to make it twice the same... Pasta aglio e olio... Pizza maguerita... I could live my entire life on Italian food : common products in such a combination that it tastes good.... always !
Thank you chef! You never fail to put a smile on my face in my time of need! I hope you are in good health and that we are able to enjoy more of your content in the future!
I've made this several times and I'm still perfecting the finished pasta firmess, using Monograno Felicetti Spaghettoni. Right now I can not for the life of me find Red Chili Peppers anywhere! I've asked, and all grocers around have said it has not been available for a while....so, I used Red Pepper Flakes and also some Red Pepper flake powder that I had ground into a pretty good powder. And also used Red Bell Pepper for the red in pieces in the final meal. Can't wait to make this when Red Chili Peppers become available again in my area. This reciepe is delicious indeed.
Most simple dish but the best if done right.... too many people just throw it together, not taking the time and care with it that it deserves just because it has minimal ingredients.... Great video Chef!
Another simple, but elegant dish. My wife is Italian and I am half Greek. Besides the inevitable arguments (j/k), we both agree on good food and you will find it here! Atsa my boy JP!😋
I watched this wonderful South Korean Drama made in 2010 called "Pasta" about an Italian restaurant in S. Korea, in that series making the most wonderful Aglio E Olio was the Holy Grail of making pasta. Some of the pasta cooks and the Chef were trained in Italy, some of the cooks trained in Korea, and there was a war in the kitchen against the two until they needed to come together to win a competition. Great show! I too love this dish, this video will help me make it better! Thank you Chef JP. (where I live in some of the Italian restaurants will almost kick you out if you want parmesan on the wrong dish, at the very least there is a fight... I kid you not! I will try this without the cheese, I am pretty sure that was how they made it in the show Pasta)
I have to admit that when I saw the title my thought was olive oil and garlic and pasta okay so what. Then I reminded myself that the Chef is making it, and of course it will be good. So, I'm going to try it. Thank you Chef!
Oh! I wish I had known of this dish when my daddy was alive. He loved anything garlic. This dish looks out of this world. I can’t wait to try this with my wife.
Just came from Vacation in Italy, and here you are, I was planning to request few Italian dishes, and this was one of them…Wonderful Chef, Thankyou very much 😊 But must add that, even Italians can’t beat the “Creating beautiful Emotion” (emulsion) between oil and water 👌 ROFL 😂😂😂😂 You are Awesome
I always use my parsley stems to make an iced tea. Cilantro stems, too. If you like unsweetened iced tea, cucumber water, or mineral water, I think you would like parsley iced tea as well.
Amazing. I can do clams with white wine sauce perfectly (which to me is very similar method) but never got the simple algio e olio down pat (always hit or miss). Now that I see what you've done (that low water method is great) I think I can get this one done in a consistent way as well. TY chef!
I never heard of Aglio E Olio until maybe 2-3 weeks ago. It is amazing and can have a variety of results like garlic bread. Butter helps make the emulsion easier, but like Jean-Pierre said "Don't do it if you have Italians coming over". :)
I can hear the excitement in your voice with this one, chef. It really shows how much you love these simple dishes, cooking at its most basic is sometimes close to perfection!
Completely agree; you can’t hide poor technique with these utterly simple dishes. It will be crucial that every ingredient is excellent quality, and your timing and techniques must be perfect!
This is also good with fried diced prosciutto and grated romano cheese
@@josiegriffin4900 I like mine with sautéed broccoli rabe
I love when Chef Jean Pierre actually tried the food himself! It's the best part of the whole video, always. 😄
Sometimes, I cringe when he tries the food because I know already that it is going to be super hot. Not this time though.
@heather For sure!
The “oh…OH…OHH…OHHHH” while he wiggles his fingers crack me up, every time.
Also, when he “works” his sauté pan’s contents he does a little hop each time.
He is by far the most accomplished and best instructor for making delicious food. I get so hungry just watching his intro! The colors, the sauces…
It's the finger wiggles 😂 you know it's good!
@@skadooshly absolutely 😂
My husband had an older coworker named Guido from the Liguria region of Italy. He often invited my husband home for lunch where he prepared this teaching my husband how to make it. It is a family favorite so simple and quick to make. We call it "Guido Spaghetti.' Everyone needs to try this simple delicious dish!! We serve it with sliced tomatoes marinated with a little Italian dressing topped with fresh grated parmesan cheese. Another great recipe Chef! Thank you!
Did you hear his advice at the very end? Italians don't put cheese.
Chef JP’s infectious enthusiasm makes us want to get straight on to cooking his recipes…..he makes it look just like something that we just have to do and do it right now!!!!! Bravo chef Bravo.
Really loving spaghetti aglio et olio and I realised that I cooked it the wrong way for years. I always used too much olive oil to make it not dry, but it turns out that the chef‘s trick is a game changer. Just make sure that you do not use too much salt to cook the pasta. As the chef states, you need to make sure that you blend the starchy, salty pasta water with the olive oil properly, in order to create the emulsion. The spaghetti then won’t be dry at all, and you indeed do not need cheese. It’s delicious! Thanks a lot for this video!
I love Chef JP's enthusiasm in these videos, sometimes he really gets emulsional!!!
I love how you take a gourmet dish and break it into simple steps. I really appreciate you and these videos!
Umm. this is a peasant dish not gourmet?
@@alimantado373 I know, but Chef does a new recipe weekly. He is imparting years of experience and cooking knowledge on his channel with each new upload. I just appreciate learning from him.
And then I think of how much said dish would cost in a fancy restaurant not including drinks and tip.
As always, Chef JP knocks it out of the park! Humor, teaching, cooking and always with enthusiasm. Infectious and wonderful love for cooking. I have been following this channel for years and it definitely made me a much better cook. Thank you chef JP!
I could just watch Chef Jean-Pierre cook all day long. I already love food and cooking but he just adds such joy.
Chef Jean Pierre could make toasting an English Muffin seem exciting! I love the passion he displays while he cooks. That is what cooking is all about for me. Alio E Olio...Mille Grazie! (BTW his prime rib recipe is our go to method also)
🙏🙏🙏😊
You are truly one of a kind. There are only positive cheerful comments here and that's really unique. You bring heart and soul into you teaching, and everyone sees you're coming from a place of great self esteem and confidence. No need to prove anything like these kids making videos to look good. Amazing chef. Thank you so much.
Thank you 🙏 ❤️
Stumbled onto your videos randomly. Very pleasantly surprised to see such good cooking. Great tips and highlighting of important points. Looks delish!
This was a staple in my house growing up JP. We liked to use peperoncino. Cento makes a good one. But honestly in an Italian household we put oil and garlic on everything!!! Great dish JP!
Thank you chef! This is one of the BEST tasting Italian dishes I've created. So flavorful and simple. Amazing.
Dear Chef, I created (maybe someone else has done this too, I don't know) a derivative recipe: spaghetti with garlic juice and oil. I use a juicer to extract the juice of one garlic head (two if you're a garlic lover) for 1/2 kg of pasta. After that, I pass a bit of water with the juicer still running to help collect all of the juice. Then I add the juice to the heated oil in the pan and stir to extract the scent. I add the pasta with some pasta water.
Pro: the garlic perfectly spreads through all the pasta equally.
Contra: apparently you spend more garlic than when doing it the traditional way.
Of course, parsley and other condiments are added.
All the best!
Dear Chef Jean-Pierre - just a not to tell you that I have learned so much from your videos - thank you an keep them coming. A very grateful fan, Joe
My mum used to make this as a quick lunch when I was a child! Soooooo good! She used to use clarified butter in it too.
So happy to hear "well hello there friends"!
I’ve made this for years. It’s my go-to during the week when I want something simple, delicious and filling. Fifteen minutes from a standing start. Cooking the pasta is the longest time consumer. I’ll sometimes slip in mushrooms at the same time as the peppers, it’s an amazing dish!
Oooh. Im going to make this tonight with my chicken.!! I so enjoy watching you! But Chef, you video is so short! 😪😪 I look forward to watching you every Monday and Thursday. The highlight of my day!!♥️♥️
Thank you Chef JP. Brilliant, as always and so much fun to watch. Thank you for all the wonderful cooking instructions and tips you pass on on every video.
Chef JP, you are my favorite channel. Thank you so much, as always, to you and your crew for all that you do.
I love your passion for cooking , thank you Chef.
I love making this, so simple yet so tasty. A bit of freshly grated Parmigiano-Reggiano on top does wonders.
My goodness, the passion you're talking with is just amazing
Favorite dish since I was a child; I'll do exactly as you say Chef...You are the best without a doubt! God Bless
The most unique presentation of this dish, ever! aMAzing!!! Looking forward to making this as just don't have all the ingredients at hand.
Thank you, CHEF JEAN PIERRE ❣
Another amazing recipe!!! I live for Monday and Thursday, knowing Chef will drop another amazing video!! I have learned so much. Hubby is so happy I'm learning and trying different things. He even asks if I am cooking something new from Chef Jean-Pierre today ❤️
Thank you chef.
I have been making agile e olio all of my life and never understood how nuances could improve the final dish.
I am learning so much from you.
We are so lucky to have this access to your expertise.
🙏🙏🙏😊
Hi, are you italian ? :)
I love this. I often make something similar but I still learned something today; the water and the oil. Not only is it simple, delicious and elegant, but it only costs about $2.00 or $3.00, if you already have the ingredients. 😉👌
I love the way you do the explanation of this fantastic food..🙏🙏
absolutely wholesome! God bless
Thanks, Chef. As a poor kid in Brooklyn, I always looked forward to this inexpensive but delicious staple whenever my mom or dad would make it. You make it actually look elegant in your video. I assure you, Aglio e Olio will be one of the very next meals I cook at home -- I think tonight! Thanks, Chef.
Simplicity is your motto dear Chef J-P, that makes everything affordable and fun. These are all Granma recipes that are so tasty and yummy !! Bravo Chef J-P to show a quick to prepare recipe 😀
Wonderfully done...such enthusiasm.
Bravo Chef Jean-Pierre! We make this often and I always learn from you. When we have dead ripe tomatoes we add before the garlic and cook a bit then the same
simple, but delicate and beautiful. I have to try that.
I love your recipes , I love the way you explain the techniques
Please go back to your longer recipes
I really enjoy your recipes
You bring joy and happiness
Your enthusiasm is so inspirational
You are a very special person
God keep you safe
🙏🙏🙏😊
Dear Chef, you're the best! Another great recipe. Every time we have guests over for dinner I'm shopping for recipes on your channel. And I've shared your channel with many friends and will continue. I feel like a student to the Master. Professor Chef JP! Please keep it up as we're all depending on you for great food, cooked at home, and shared with friends and family. Bravo!
Dude, he didn’t even cook this properly.
@Chef Jean-Pierre That's one my favorite dishes ! I've made it incorrectly for year's but thanks to you I now know how to really create this dish 👍🏽✔️
We need a compilation of Chef JP tasting his food. God bless this man what a treasure :)
I used to go to a Italian Restaurant in the late 70's early 80's. This is what I always loved to have, I can hardly wait to try this, "The Jean Pierre Way".
My way was never anywhere close to what I had at the restaurant and I gave up on trying to recreate it. I can see why now, it never was any good, thank you Chef Jean Pierre !
Another fantastic recipe from my favorite chef you're a champion chef jean pierre cheers!!!!❤😮😅😊
one of the simplest and very tasty dish. a good stand-by for impromptu dinner.
My best chef ever God bless you 🙏 ❤️
Great tutorial of one of my favorite dishes! Wonderful and authentic aglio e olio! Such a simple dish and people often get too creative with it. Use a good pasta, good olive oil, garlic, and pasta water (don’t use too much water to boil your pasta). Parsley and chili are common as well. Don’t put the cheese in it. I love how you used the parsley stems. I want to try that next time.
Also - don’t burn the garlic! Once it starts to brown, cool it with pasta water!
Best recipe tutorial I’ve seen!
Thank you 🙏
A wonderful and elegant dish! and so inexpensive really!
Italian cuisine is the number one when it comes to ingenuity... a dish made with only 3 or 4 ingredients and it is so difficult to make it twice the same...
Pasta aglio e olio... Pizza maguerita...
I could live my entire life on Italian food : common products in such a combination that it tastes good.... always !
This is one of the best pasta dishes I have ever had//made! Thanks for sharing!
Love Italian food.
Thank you 🙏. Your videos and recipes all look so great 👍
Thank you chef! You never fail to put a smile on my face in my time of need! I hope you are in good health and that we are able to enjoy more of your content in the future!
Cooking is such a joy for you! And no doubt the food will taste delish having been infused with your joy!
I've made this several times and I'm still perfecting the finished pasta firmess, using Monograno Felicetti Spaghettoni. Right now I can not for the life of me find Red Chili Peppers anywhere! I've asked, and all grocers around have said it has not been available for a while....so, I used Red Pepper Flakes and also some Red Pepper flake powder that I had ground into a pretty good powder. And also used Red Bell Pepper for the red in pieces in the final meal. Can't wait to make this when Red Chili Peppers become available again in my area.
This reciepe is delicious indeed.
Awesome!!! You are using some of the best pasta in the world!!!👍
A wine pairing segment?? Thanks for what you do chef, I look forward to your videos every week.
Chef you inspire me so much ! Will cook for my family
Really love it Chef! “We’re gonna make an emotion”.off course we are! Beautiful emotions with such an amazing dish!
Love your videos such entertaining and informative videos mate well done.
Jp is like a first class stamp in England to me your . Lucky to have a chef Italian and French. As for me Italian cockney London. 😅
I havent made it so delicious as you. But this is a real tribute to pasta with little ingridiens thats taste Fantastisk
Looks great thanks for.sharing i am so glad we can save these videos to try tje recipes later
Most simple dish but the best if done right.... too many people just throw it together, not taking the time and care with it that it deserves just because it has minimal ingredients.... Great video Chef!
I’ve never heard of this dish before! Looks glorious though! 🙏
So simple, so delicious! Fantastic Chef JP! Bravo, and thanks for the video!
Chef thank you! so delicious 😁
Most restaurants end up turning this into the Exxon Valdez.
Chef Jean-Pierre nails this dish perfectly.
Well done!
Gonna try this for lunch today - never used the pepper before so I’m excited about adding that extra flavor layer!
Another simple, but elegant dish. My wife is Italian and I am half Greek. Besides the inevitable arguments (j/k), we both agree on good food and you will find it here! Atsa my boy JP!😋
I was going to comment 'simple yet elegant' but Chef beat me to it! Seems simple but this is a pure technique dish. Amazing!
Simply delicious,!
Thank You Chef Jean Pierre for the technique and recipe 😊
Oh my gosh that looks delicious ❤❤
it always makes a smile on my face when I see new video:)
Thanks for Sharing CHEF JP!! Love your RECIPES!!
I had this once as a kid and loved it but never knew what it was called and now I know how to make it, thank you chef
This was brilliant. Thank you chef. Simple doesn't mean lacking intelligence.
Excellent travaille Chef !
Nous avons beaucoup de plaisir a vous regardez en famille 🇨🇦
Thank you! 😊
A simple but elegant Italian dish!
I watched this wonderful South Korean Drama made in 2010 called "Pasta" about an Italian restaurant in S. Korea, in that series making the most wonderful Aglio E Olio was the Holy Grail of making pasta. Some of the pasta cooks and the Chef were trained in Italy, some of the cooks trained in Korea, and there was a war in the kitchen against the two until they needed to come together to win a competition. Great show! I too love this dish, this video will help me make it better! Thank you Chef JP. (where I live in some of the Italian restaurants will almost kick you out if you want parmesan on the wrong dish, at the very least there is a fight... I kid you not! I will try this without the cheese, I am pretty sure that was how they made it in the show Pasta)
I have to admit that when I saw the title my thought was olive oil and garlic and pasta okay so what.
Then I reminded myself that the Chef is making it, and of course it will be good. So, I'm going to try it. Thank you Chef!
That looks amazingly delicious. Thank Italy for coming up with that
Bravo, complimenti a lo scef!🎉❤
One of my favorite dishes
Thanks a lot man!! Amazing recipe, i really appreciate!
Oh! I wish I had known of this dish when my daddy was alive. He loved anything garlic. This dish looks out of this world. I can’t wait to try this with my wife.
Jean-Pierre, the way you move your hands I think you have taste buds in your fingertips. Love it buddy. 😎🙏🍝👍
🤣🤣🤣👍
Classic as always Sir!!!
What I like the most about this genius guy is he always finished what he cooked for us 😅
This is my absolute favorite pasta dish! Thank you for this video!
I like watching your videos.. continue with the same spirit
Just came from Vacation in Italy, and here you are, I was planning to request few Italian dishes, and this was one of them…Wonderful Chef,
Thankyou very much 😊
But must add that, even Italians can’t beat the “Creating beautiful Emotion” (emulsion) between oil and water 👌 ROFL 😂😂😂😂
You are Awesome
Your amazing! Thank you
dont burn the garlic
Oh gosh, please don't burn it😱
Don't be a ding dong
Frenchman: dont burn gaelic
🎉
Great tutorial and recipe thanks 😊
So stoked to see one my favourite chefs make this!
I had this years ago and love it even more than with spaghetti sauce but I add something else to it and that is BUTTER!
I learned to make emulsion when cooking carbonara. I have not tried this one yet! Looks great.
Every time I watch your video, I get hungry ☺️
I always use my parsley stems to make an iced tea. Cilantro stems, too. If you like unsweetened iced tea, cucumber water, or mineral water, I think you would like parsley iced tea as well.
Amazing. I can do clams with white wine sauce perfectly (which to me is very similar method) but never got the simple algio e olio down pat (always hit or miss). Now that I see what you've done (that low water method is great) I think I can get this one done in a consistent way as well. TY chef!
I never heard of Aglio E Olio until maybe 2-3 weeks ago. It is amazing and can have a variety of results like garlic bread. Butter helps make the emulsion easier, but like Jean-Pierre said "Don't do it if you have Italians coming over". :)
The emulsion is made by oil and water with pasta's starch, nothing more 😉
We use to add anchovy paste 😋