How To Make Authentic Spaghetti Aglio e Olio
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- เผยแพร่เมื่อ 10 มิ.ย. 2022
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aglio e olio is a double nature dish. it’s like dr jekill and mr hyde. in italy it is considered the midnight munchie pasta, a student’s dish like the thing you make last minute or when you really don’t have anything in the fridge and it’s not supposed to be fancy, often not even emulsified, but… when you see it on the menu at the restaurant, you know it’s not gonna be that aglio e olio. you know it’s gonna be more like the one luciano made for you
Huh that's interesting, like a grilled cheese when people want a snack. Do you eat it with olive oil still? In a pool of oil? If one doesn't try emulsify that is. Or will you put a lot less oil
@@AppleGameification Of course in Italy, fried thing aside, all is cooked with EVO.
The difference is when you are in a rush, you don't emulsify, you don't finish the cooking in the pan and you use a lot more oil cause you need a sauce without the help of the starch.
@@paolobera Thanks for the information that is very interesting!
There is no better pasta at midnight... why is that!!!?
@@paolobera si ma è meglio come ha fatto lui, almeno è cremoso
Great information as usual but I hated the editing on this video. The obnoixous amount of slow mo shots and zoom ins on Alex's facial hair is really off putting.
This. I like that he’s trying new things but this is definitely not it!
Agreed, amazing video, but wasn’t a fan of the slow-mo and facial hair shots lol. 😅
damn bro your acc is older than like 80% of the people in this platform
I think it's good video editing skills!! It's not bored videos.
fr
Wonderful instruction Alex, not sure about the formatting for this video. I certainly respect the effort to try new formats to keep your series at the top, but I think this one was a bit of a miss
Yeah I got max Payne bullet time vibes. Works once or twice but for every skill or was OTT
Yeah. Close up slow motion video on hair follicles doesn't really make me think good things about food. It makes me want to take the food back.
Agreed. No need for the distorted audio with the slow motion. With so many tips it became harder and harder to watch. Alex, you're a great teacher and hilarious, no need to overthink it.
@@jasonwhiting1096 @LogoForge1 @mmusket @Tom Samper
I think you're all overthinking it.
This isn't a restaurant, this is a video - no one's taking their food back, because there is no food on your table while you watch this, just your laptops/computers.
He's using the slow motion method to create suspense - it may not be necessary, but you could say that none of the "chef skills" are necessary because they're just recaps from things he's already shown viewers content-wise.
You might as well ask him not to make the video at all, you'd probably all be happier, because then you wouldn't be bothered by unnecessary editing.
Some people love the slower pace, some people aren't a fan. He can't please everyone with editing techniques. So just be aware that when there is a divide in what viewers like, there's no point sharing your opinion on it - it's just an opinion and someone else will always prefer a different style.
If I open a Roman Style Pizza restaurant, am I going to stop making Roman Style Pizza just because some people prefer Pasta or Neapolitan Pizza?
That would be ridiculous loool
@@talewoodstudio I can't speak for others, only for myself. Part of the reason I watch Alex's videos over some other creators, is the style in which he delivers the content. I love love his work (including the slow mo). My feedback here was to share that I found a few pieces in the latest content distracting. This was not to insult but to provide feedback. What one does with the feedback is up to to the creator. If any creator wants to change their style, that is 100% their decision, but it may have an effect on the audience. Some may like it and some may not. There's no harm in sharing feedback especially when there's change in format. Maybe, just maybe it can help. Feedback can be a gift but only when you don't assume negative intent, which unfortunately many do, especially online.,
Really enjoying the series and appreciate the knowledge you've been sharing with us all, not just in this series, but with your videos in general, though in this episode it felt like the use of zoom and slowmo were overdone. Just wanted to share my thoughts since this was the first noteworthy thing that has had an impact on my enjoyment of your videos.
Couldn't agree more. Every single zoom was right on his face, it felt almost narcissistic. If it was for 5 tips I'd be praising it, but 18 times?
Agreed, love the videos where information was shared with passion. This new one is way to "artistic" the information and passion was lost In the art and editing. I was unable to watch till the end as the context was lost.
This one is over-produced, for sure.
I agree, the information is helpful and explained beautifully but alot of zoom is placed all over which throws off the focus and being able to pay attention to the recipe itself.
Glad was not the only one don't want keep seeing slow oil or his beard up close every minute haha
Aglio e olio is the first pasta dish that made me fall in love with pasta! It is simple yet creamy and savoury, with such minimal ingredients. I love it, and I tried to recreate the restaurant quality but couldn't even after watching lots of tutorials. But this video you made really gives me insights on the little details that I might have missed! Thanks for making this video and take us on a real pasta journey.
Hey Alex, I'll start by saying I really enjoy your content!! thank you so much for all those lovely ideas and insights on food.
just wanted to drop my opinion on this specific video... the editing was very distracting and somewhat stress-inducing. the "slow down" voice effects
combined with the black and white and slow-motion video really felt out of place, I really hope I didn't offend you in any way, again thanks for
everything! salute!
I agree, this was the only video I didn't like the editing
Yeah it was disturbing and uncomfortable
Agreed
Stress inducing! That’s the word I was looking for 👍
regarding the slowmo, its a neat idea in theory to highlight the 18 chef skills like that, but i agree its a bit irritating when there is not much to show for many of the skills and it feels a bit long.
but i like that you are experimenting :)
(6:19 e.g. here it works really well!)
One thing you did not mention: right equipment. Aluminium pans (like the one you used) are the best to saute the pasta. Unlike smooth steel pans, they have a "ruvid" surface that lightly scratches the surface of the pasta, making the starch come out, which helps with emulsion and creamyness. Also, they are very precise with temperature control, as aluminium is a great heat conductor
I have been looking for a pan like that. Do you know which he is using ?
@@marcoberardini9728 Sure! it's definetly a pan from "Agnelli", an excellent Italian brand. I think the model is using is the 28 cm diameter X 7 cm height ("padella svasata alta 28 cm"). It's available with a thickness of 5mm and 3mm, I'd recommend the 5mm one because it will last forever. I have the same pan, only a different diameter, and it's excellent. I'd definetly recommend it for any pasta dish, especially non-tomato based ones.
the material is aluminium of course
@@germanofittizio6848 hi Germano i have the 30 cm Pentolle Agnelli and use it for pasta , but why shouldn't I use it for tomato sauce? If i remember correctly you can use it for tomato sauce, but its not recommended to store sauce for a long time example leaving tomato sauce for 24 hours in the pan in refrigerator , thanks :)
@@abelajoseph hi! Yes you can definetly use it for tomato sauces as well. I just prefer to use stainless steel for that (it's easier to clean and maintain). For me, aluminium pans are the best when you saute the pasta in the pan to make it creamy - which is something that you don't necessarily have to do with tomato based pasta sauces.
Not only does he make these videos years ago.
HE REVISITS THEM, ALWAYS THINKING HOW TO IMPROVE AND MASTER.
The mindset, dedication, and love, for their craft is what separates those who will be pros from those who will truly master it.
Brilliant video, as usual, however, I'm not a massive fan of the slow motion shots and the extreme close ups
Literally there are thousands of videos about Spaghetti "Aglio & Olio" but none has specified it so profoundly that this recipe has it base in starch water and emulsifying it rightly is essential to the taste of dish. Thanks for awesome video.
Great pasta dish again, although the editing and sound effects was weird somehow. also, I think black pepper is not necessary considering that the heat in this dish already comes from peperoncino.
Not necessary, but his palate asked for it, so why not?
I understand the point, but I'd say that the pepper isn't there for heat, it's there for pepperiness, which is a distinct thing. Then again, I absolutely love black pepper, so I could be biased.
Yeah it's not a necessary thing in this dish, but don't you see what Alex told? Not Cacio E Pepe, it's more for VISUAL PRESENTATION.
My grandmother (I’m Italian she is a chef) loves doing it adding some lemon zest and deep fried bread crumbs. Lovely video as always
anche un pizzico di vino bianco lo rende spettacolare
@@giuseppe2579 o... Take a cup put sliced chilis of many colours ( habanero jalapeno other Tri colore) into it and top up with vino bianco. Leave for ten twenty minutes and the continue cooking. This pushes forth wonderful mellow fruity aromas from the chilis. And lessens a bit the punch of their spicyness.
Giallo rosso e verde
The bread crumbs are a really good addition
@@Hollowbarista iam gonna try this next time, thanks for advice
Hi Alex! I want to thank you for your amazing work, you have returned to me the love for cooking i though I had lost a few years ago after some not that good cooking experiences in restaurants, I never stop smiling while I watch your videos and you made me remember the joy that food can bring to my life, keep up the great work, much greetings from Colombia
I’m a former chef.. we did a lot of experimenting in the high class kitchen I trainig at and we went thrue a lot of the thought processes you go thrue Alex.. Still to this day I implement this way of thinking into my everyday cooking.. I have a lot of respect for you.. that’s what showes me that you are a lot more than a homecook
I trained under a chef who loved to say, "If at first you don't succeed, read the recipe." My favourite saying of his was, "If you don't use your head, you're going to use your feet." Such wisdom.
don't know who your new editor is. but this zooms and sounds + close ups on your eyes and mouth with the heart beating looks like a 13 year old school video project
I have to say: it's true. It feels as if it lowers the quality of the video. It feels deadly to the flow. Apart from that: Very informative as always, love it
I think he does it himself. He likes to dramatize things. It's not for everyone I guess, I personally didn't mind it.
Ive unsubscribed because I don’t need to see his Adam apple swallow food.
@@maryanne1367 you unsubscribe because of one thing you didn't like? Wow.. just wow
@@selfdex it's what boomers do, they'll be stuck in their ways until the generation is gone
For years I have been really obsessed with preparing this dish as perfect as possible. I love it's minimalism. Thanx so much for that video! This takes it to the highest level possible! Love your work :)
I've been trying it for the last few months every other day - still not the way i want it to be :D
Me too. I was suprised that he just put a tiny bit of salt in the water and seasons it afterwards. I always taste my water before adding the pasta in order to achieve the right level and have all the salt I need already dissolved in the emulsion. But I guess that makes you less flexible with how much water you can add to the pan.
Can you give a recipe? I'm never sure how much oil I should put
@@nikladk1996 In Italy we Don season afterwards, put salt on pasta or on pizza and you will see the reaction of Italians, but everything else he said and do is right and correct and I am very proud of a Frenche Chef cooking pasta that way, al dented and creamy because of starch that thickens the sauce.
@@ivanzrinscak1009 chef skill nr17: evaluate and adapt the quantity of ingredients as you go
Nice to see Alex using his new kitchen tweezers throughout this whole dish without mentioning it a single time.
That's why I love this channel: It is about constantly questioning yourself and about continuous improvement.
The nostalgia I got from this immediately made me rewatch the 'chef skills from Lasagna' video afterwards. It's crazy how far you brought your work! And although I don't wanna spend my time watching every new video, seeing the passion about food, cooking and culture, that your content conveys, really gets me exited. Keep up the great work👍
Alex, in your last community post, you said you were going for something new, so I hope my honest feedback can be useful to you:
I liked the slower pace of this video compared to the usual "adventurous" pace that generally characterizes your videos. I liked the breakdown of the recipe and the detail in the delivery of the informations (even more so than usual), it makes an interesting video especially when you think there is this much complication in a relatively simple dish.
However, what I didn't like this time is something that you usually are absolutely spot on about: audio. The audio effects for the slow motion portions did make me feel ...uncomfortable? Video was fine in the slow mo parts, but audio made it weird
In any case, keep experimenting! I like the variations and it makes for a good watch! Hope this helps and didn't put you off from trying something new again ;)
for me it was the damn tweezers scratching on the pan....
:pain:
For me it was the audio and the close ups of his face.... it felt stressing and a bit disgusting because of the oily face
over the top on the tips - 10 tips would have been more concise - a few of the tips were a reach, but really good video allround
I liked it. It is so not North American and a bit like the Pink Panther, very funny in a Robin Williams way while you are actually learning something. I get your point totally but perhaps my aesthetics are different; he is partly entertainment for sure.
@@gohabs9 2 different styles ... Ye Ho Ma Cook with Confidence former photographer and not a second wasted I adore. Alex the French guy is partly entertainment and i like that too. Liked your comment!!
I got some really useful tips from this, and made Aglio e Olio tonight - and for the first time managed to get the emulsion to work properly so we had a creamy sauce. It was so much better than anything I've ever done before. I think the shallow pan for the spaghetti was probably the most obvious difference, since the pasta water was visibly better. Thanks so much for your channel, and your enthusiasm for mastering things, and sharing that joy of cooking with us. Pasta tongs are on my wish list...
I made this dish and it was an ecstatic experience. The texture is luscious. The flavours are bursting with the garlic, parsley and chilli. It was the best Aglio e Olio, hands down. Thank you Alex for bringing to us Chef Luciano's recipe.
I have made this dish 100 times. The technique you displayed and the final result you got out of this dish changed my entire perspective on how to make it. Thank you for showing this as I may not have thought to do this for years had you not.
We all witnessed that alex has got to the next new level in making pasta, bravo alex
Thanks for giving me the courage to attempt new-to-me dishes. I appreciate all I've learned from your channel. Thanks, again. 💙
I’m not a professional chef but I had to agree with your tips! Knowing your recipe inside out and executing it flawlessly is so important! And that makes the difference! 👍🏻
Really nailed it Alex, thanks for what you are doing for our cooking culture. In Italy there are quite a few recipes that are astonishingly simple if you look at the ingredients, and yet some of the most difficult to execute perfectly, for example everyone think that Carbonara is very hard to execute, which is true, but Cacio&Pepe with much less ingredients is even more difficult.
you should have put a lil less oil in the first part and hit it with a bit of raw oil at the pan tossing time.
the taste of raw oil is incredibly good in aglio e olio.
Dipende dall'olio secondo me. Se è olio nuovo assolutamente sì, se è olio vecchio non fa tanta differenza.
L'unica cosa per me è che non credo abbia rimosso l'anima dell'aglio
@@HamelinSong
anche, verissimo
It's funny because in Italy this is the first dish i learnt to Cook when i was a child, this and the simple tomato sauce pasta as well. This dish became the late night confort food after nights out ahahhaa
è vero ahahah
@@giuseppe2579 il kg di spaghettata aglio olio e peperoncino è la regina del post sbornia, compreso il litigio tra chi sostiene se si metta o meno il parmigiano sopra ahahaha
"Oh ma na spaghettata aglio e olio?" è una di quelle frasi che solo noi possiamo capire
@@ernestochevanton9797 ma anche come un bello spuntino di mezzanotte. Il parmigiano però non ci va, non accetto altre risposte
@@ernestochevanton9797 E io sono uno di quelli contro il parmigiano 🤣
I love this kind of "I learnt X Chef skills from Y recipe" content. I will always remember how much I learnt from your lasagna video!! I really hope you made more of this type of videos, or even a mini series!!
I hate lasagna ..... well I watched the same video and changed my mind. Best wishes!!
For what it's worth I loved the format and editing of this video. I've only started to watch your programmes recently and whatever format they take, they are always super interesting, fun and educational. Merci bien Alex!
This dish... well, THAT scene from Chef with this dish is the one which made me really understand how much of an artform food really is. I've never wanted to try something on screen quite as much as I did that plate. It looks so approachable yet I still haven't attempted to make it. One day.
Loved this video. Showed passion and desire for perfection. It's always a good pick me up to see others with this much love for their art. Stay motivated, Alex.
I gotta say, I have been making spaghetti, and by "spaghetti" I am referring to the American witch I actually think would be called spaghetti Bolognese, for over 20 years. I have NEVER finished the noodles in the sauce, until tonight and WOW does it make a difference. I have heard of finishing the noodles in the sauce, but I looked at it the same way you looked at chefs tweezers, it was for fancy restaurants and snobby home cooks. Now that I have done this I will never be turning back.
Thank you Alex for this video. I've been making alio e olio for just over a year now and after trying it this way it has never been creamier. The constant adding of pasta water and reducing it really helps. Bravo Alex!!! Love from South Africa
Amazing, this series has made me adore dry pasta!
Love the earring, very Valantino Rossi.
Loved the American accent even more and honestly I think I'm about to go try make this now for dinner!
Keep it up!
The Doctor!
12:12 is such an emotional moment... I can really feel that passion with that wounderful touching music in the background. Please make more of this!
Hi, Alex! I am from Brazil, and I have been studying the italian cuisine as a passion. I am really digging all this tradicional recipes for a time, and I've started to advocate for cilantro instead of parsley, or both together.
I tried to make this pasta today, after eating it for the first time last year in Brixen, Italy last year. Your tips helped a lot, but it will take practice to get right.
Can I get your recipe from this video somewhere perhaps?
You secretly added an extra ingredient. YOUR HAIR. 06:29
🤣😐🤢🤮
I love this! It's always the most simple of dishes that express the most complex layers.
This guy knows much more than just cooking.
This video required knowledge, talent, research, presentation, demonstration, cinematography, editing, production and even more! And all of it is done really well.
Thanks for the video!
Hi Alex, in Italy sometimes people use to add some toasted (or brown using some oil) bread crumbs. This ingredient it’s called “Muddica” in Sicily or “Formaggio dei poveri” in Apulia (that literally mean “poors’ cheese”). You should try it, because it gives a sort of crunchy boost to the dish, giving it another layer of texture.
That's a whole other dish. Very delicious all the same.
Hi Alex, thanks! I’ve been making this dish for over 20 years and I love almost all variations like you tried. If I can give you a few tips to try out in your future iterations: 1) make some extra, next day or late night aglio e olio is very good. 2) try thinking of the oil like you are brewing (like a tea) at a lower temp you can “glaze” the finely chopped garlic much longer and infuse it with more delicate depth, bonus points are for this way you don’t negatively alter the delicate olive oil you spent so much money on ;) 3) salt is your friend in this dish, but it’s easier to control in the pasta water 3b) if you find you have used too little salt try adding a tiny amount of Japanese soy to your plate, you might find the salt with umami is elevating the dish compared to course salt. 4) like you did, I like it too best with fresh peppers, I always keep a few spares in the freezer because that’s still better than dried. 5) vary with your (good) olive oils the keep the dish interesting for years and years ;)
I tried following all steps. But when I added water to the oil it started splashing like crazy, and most oil ended up outside the pan. Did I get the oil too hot or something?
@@hannesbruning4130 most likely yes. The heat in the oil is only needed for extracting the garlic flavor/aroma in the oil. So around the boiling point of water you will see the garlic bubble, but not bake. Once you go too far beyond that (say 170 degrees c) you will it’s deep frying, and at that temperature you would likely also negatively change the flavor of the oil and garlic. You will lose aromas and increase bitter. Fire on low, and if it gets too sizzly just turn off or move the pan to a colder spot. Other tip is to just add the pasta swiftly from the pasta pan into the pan with oil. This way it is so wet still, you get the added water for free. Personally I don’t care too much about if it is wet or very wet, the starchy water is only about velvety texture, but the oil already has good texture. I would much more care about if someone used too little of the other ingredients (salt, parsley, oil, garlic, pepper), those are the real volume knobs to tweak the dish
Do you have an ideal measurement ratio of oil to pasta? Or do you just go by instinct?
@@holygoalie3 by instinct, however over the years I’ve learned to go higher in oil. Gravity wins, so most of your estimated oil will end up on the bottom of the pan, so the last serving will get the best. Up the oil, and move the pasta before plating and you’re good ;)
@@beansnwheels Thanks :) I've been struggling and tinkering with this dish for the past few months... feel like I'm almost there.
Thanks for sharing your experiments, your thoughts, your conclusions, and your passion!! I love this dish that seems to be simple, but in fact it is more difficult than it looks! I love Italian cuisine so please keep going!! Bravo et merci!!
I’ve been revisiting this video every day this past week, and finally made my attempt. I wasn’t able to get the sauce to the right consistency, but I’ve definitely found a new favorite dish to work on for the time being!
I love that dish, even done in a 'no effort, I just want some pasta now' way. This looks magical.
Somehow I also had this crazy, possibly controversial idea for a modification. Different ingredients with a different flavour profile but the same basic idea: Ramen or udon, garlic (of course), sesame oil, maybe sriracha or sambal instead of fresh peperoncino.
I added Nori the last time making it and it actually really complemented the flavours! A fully Japanese version sounds interesting
@@sebastiankle2636 are y'all talking about the fried or soup kind?
Your passion for food is so contagious. Thank you for making my heart skip a beat over pasta! Amazing videos, full of knowledge and fun. I see some people didn't like the slomo effect, but I did!
I truly enjoy watching your videos because it is so obvious you love what you do. It is so overwhelming it becomes contagious and makes me want to cook.
Well done keep going !
Looking good Alex. I just like to add anchovies at the start. Saves adding salt ;-) But I will try adding the raw garlic, thanks.
I saw the 160g of spaghettoni and was like "damn, he makes a big portion, I always just make 140g for myself" 😅
Thank you for these tips! I've been trying to perfect Aglio e Olio for over 2 years now and now I'll use this knowledge next time I make it.
I just tried making this for lunch today after watching this video a couple days ago. I must say, I'm blown away as to how tasty it was for a first attempt. I used a good pasta for once, and I really think it helped make a difference!
I love the one about less water, not just because of the starch and its effect on the sauce but it just uses less energy too. I'm always surprised when I find people who don't know about it!
New style idea makes sense but needs to be planned/practiced more. It’s a big step up for camera, edit and sound design. Don’t kill it forever!
No please kill it forever . I wish I could forget everything I have seen in this video because of the cringy narcissistic editing
@@jacobkudrowich 😅 but then how do people improve Jacob!
Was a pretty hard watch at times…
Thank you Alex, I've been making aglio e olio all wrong from other channels, but thank you for correcting my mistakes! Very well made video
Your new format is awesome, Alex! So much detail, I just can't. Thank you! This means another level up moment for the pasta dishes out there.
Watching loads of Italian pasta dish preparation the word "mantecare" is used all the time. We'd say as you do in English to emulsify the sauce, and it is the right word. But it seems to miss cognate word for "lard" or "fat" that is in the Italian. The French have monter au burre, but even that doesn't quite serve. In any case, your series on pasta have made it accessible to everyone that this is a fundamental technique that had been left out of the recipes. Excellent way to show that the skills are as important as the ingredients.
Your children’s menu appetizer size portion is adorable. 🤣🤣🤣
did you want him to make a family sized platter to eat? people complain about the dumbest shit
@@hans3331000 it wasn’t a complain, it was a joke. Remove the stick from your bum, professional victim.
He made pasta for two people, 160g is perfect. That's 300 calories each. Considering 3 meals per day, that's 900 calories per day in carbs, more than the suggested daily amount of carbs. The idea of Italian cuisine is to take approx one third of your calorie intake from carbs from a pasta dish, one third from proteins, and the last third from the fats and some greens.
If you are going to eat only pasta, likely you have to increase the portions a bit. But a dish like lacks proteins (even if that pasta has more proteins than other brands), it is not a balanced meal.
This is how u craft cooking. Simple and complex at the same time. It´s the most beautiful cooking. Thank you Alex!
You're become a superb chef Alex, I'm not just talking about pasta (even that, sure) but of all the skills you acquired by making your videos, congratulations ... bravo.
Me: i'm straight
*Slow motion Alex exists*
Me: ... 👀
I get what you were going for but those slow mo close ups were super creepy to me :D
Otherwise cool idea, I love thease super "simple" dishes where there's nothing to hide. I'd like to see where this same principle can be applied away from pasta! (Not that I don't love pasta) :D
I made this today and i must say that it was so good. I was never a fan of aglio e olio. I always avoided it in restaurants, but this really made it work for me. It was so delicious!
great video ! ! (as usual)
This recipe seems very simple but as all the masters in the art of making things (artisanal, artistic or culinary) will tell you
"achieve perfection with something that seems simple; there is nothing harder"
this video is the most obvious proof
I dont think I like this style with the close up and slow audio. Big fan regardless
Kitchen twizers...
That's it guys, we lost Alex...
This is my favorite dish of all time , have been making it for years with my grandma
man your love for cousine and italian cousine is so deep that you are an italian national treasure at this point. just one thing "scarpetta" man man you know what im talking about with all those leftover in the pan.
I think it's a great vid and excellent recipe but the formatting makes it hard to follow. 1 part of the recipe is there, and then a few parts later I forget what the first part was cause there's so much going on. Had to keep rewinding over and over to piece it all together.
This is very informative. Also it easily could be re-edited and uploaded as "Life as Alex's Cosmetologist"
its crazy how many youtubers or worse, restaurants dont make the sauce with a consistency like this. thanks alex!
This channel was so underrated. It needed more push, people!
yeah not a fan of the new over editing. couple times slo-mo sure ok, but not 20 times.
Love it all ! But PLEASE no zoom on facial hair with skow mo.
PLEASE !!!
Just simpling the information about this dish ever. I love you for everything you do with your cooking show
Excellent but simple recipe set in a different but interesting video format. Its midnight here and yet I'm very, very tempted to cook this meal up right now since I'm now suddenly hungry. I've made a similar version of this many times but I'm eager to try it this way. Keep the recipes and videos coming.
Small suggestion for improvement: Coring the garlic. It's basically been proven through blind taste testing that cored garlic is more enjoyable than with their core.
Love everything you put out there from recipes to just goofy videos love all your effort in yo making this videos but that slow mo really killed it for me ill keep watching the video but did not enjoy the experience keep making your videos as amazing as you always have been
Thank you from my heart. Italian cousine is less documented and precise than french cusine... you are being respectful, attentive and you're putting so much effort in this. Much more so than many hot blooded, rough italians chefs do. If you are ever in the northern part of Italy and want to share some food, it would be my pleasure to have you as my guest. Thanks a lot!
Fantastic video. One again. Thank you Alex. I learned a lot.
And one chef skill to add is that “preheating the plate” before serving is one aspect important for me.
Pouring water into hot oil makes me *very* nervous. If it's too hot surely it'll basically explode at that point?
When oil is not super hot, and water is hot itself (like boiling pasta water here) it's not that dangerous, but yeah, scary af
Cold water in hot oil explode because of evaporation, I think that if the two liquid is about the same temperature it will do just like in this video.
It won't be that bad with a little bit of oil, it'll spit tiny drops of oil everywhere but that's it. Nothing you havent seen wearing a steak or cooking bacon. When you have a whole pot of hot oil that's a different story because there is a lot more oil to throw around. Another thing is when the pan is hot enough that the oil has ignited. Even with a small amount of oil, the little droplets will ignite as well and you'll set your eyebrows and everything else on fire.
They are both boiling hot so it’s fine.
It will bubble, so if you aren’t comfortable with it, it’s good turn off flame until it settles then turn it back on, if you’re using flame.
But never put cold or water that isn’t boiling into it!
Absolutely no disrespect, I appreciate the extra effort you always put into cinematography and editing ... however, I thought the number of slowdowns and pitch changes were a bit excessive in this video. I personally found them distracting and overdone.
Made it because of this video, thank you Alex you made my mouth and stomach happy.
This is my favorite pasta dish, I'm so glad that now I can perfect it!
Too much zoom and slo-mo shots
PLEASE do not zoom into your face and do the heartbeat noise again. PLEASE.
Add to the cold water: 2 tbsp of powdered spaghetti , the fried garlic, the fried pepper, one fresh garlic crushed, tbsp of parsley, a tbsp of the infused oil, a tsp of salt and a 1/2 tsp of black peppercorns. Boil until very foamy while mixing it and then boil the pasta according to the recipe. Take out the pasta with tongs and strain the pasta water before adding to the infused oil.
If you want to stay true to the original recipe's taste just add powdered spaghetti
I always make this with arbequina olive oil variety, that extra sweetness and fresh spiciness from the oil adds a lot to the dish
The slow mo close up was very uncomfortable...
We don’t need slo-mo, echos, facial closeups, or sound effects for a quality video. Please don’t lower the quality of your videos but go back to the basics.
I've seen many video recipes for this dish, but I picked up a couple of tips that either weren't given or I had forgotten. The first is to flavor the oil, the second is to cook the pasta in less water and the third is to reduce the sauce before adding the pasta.
Thanks.
I cry to almost all your videos. Thank you Alex for making me feel so alive ❤️
The close ups are a bit much no offense. I'm trying to see delicious foods not every pore up your nose. Off putting Alex. On a side note I felt like I was playing Max Payne again rofl.
The face close ups are a bit irritating imo. A bit too close
Love your artistry in every aspect. So many cool visual ideas in this video, best food content on the platform ever since the AFGC days
I've been making this dish since I was a the Uni in Florence. Now remember that Catherine de Medici brought the culinary arts to France and as much as I hate to admit it, Alex is just about spot on how this dish should be made. Simple dish not easy to make correctly, Cacio e Pepe is another. Few ingredients but if done correctly it's fabulous.
Nope, those slowed down, heart beat, nasal hair chef skills are creepy as...