The SECRET to Creamy AGLIO e OLIO You’re NOT Doing

my trick for aglio e olio is to use just enough water to cover the pasta when I boil it (and maybe add more if ever not enough), that way I can maximize the starch content when i emulsify it in the olive oil. It makes it ultra creamy.

The 'Ch' in Italian is always pronounced as a 'K'. Spaghetti alla Chitarra = alla Kitarra, not Tchi-tarra. It refers to the pasta cutting tool with strings like a "guitar" after all. Also ,the 'e' in "aglio e olio" is pronounced a 'eh' sound, not the English pronunciation of 'EE'. If you claim it's important to pronounce it right, than this is important. I understand that non-Italian speakers don't know how to pronounce this and might not care. But if you care, now you know.

I’ve cooked this twice over the past two days! Since we are going down the unconventional route of deep frying the garlic and making an incredible creamy sauce - I’m enjoying splashing on some lemon afterwards. Giving it a touch of citric and freshness.

Perfect for my solo Valentine’s Day dinner lol

As an Italian that burns hell when sees 'italian cooking' online, you are the ONLY channel that is no - bullshit, real Italian products (la molisana Is actually expensive even here in Italy but is the best one) real recipes, and real culinary science, you sir are APPROVED-AH.

SIR- Lemme say this. First, your Pasta al Limone video from like 6 months ago? That's a staple dish in my home now. Fiance loves lemons so she asks me to make it for her all the time. I make it like once a week at this point, and just that face she gives me. Immaculate, thank you so much. Gonna give this one a go tonight. There is beauty in simplicity in what you teach here, and you can literally taste the love. Thank you man.

I’m one Italian Nana who loves your show, how you demonstrate both ways to make the recipe and your version of the traditional recipe. You are a gem. Thank You for sharing your recipes and journey, teaching us how to make the traditional recipes and your version. This is Your True Calling. Much love and blessings to You and Your Family ❤

Dude. I’ve been making traditional but this new version you came up with looks insanely good and I guarantee I will be trying it out ASAP.’

Quick tip: As Stephen implies here, when you use quality, brass-cut pasta with a nice texture, you don't need as much salt in the water as when you use smooth, industrial pasta. The texture holds more salt flavor and you can actually over salt your pasta.

Not only that your content and recipes are so unique and creative, but more importantly, you are a really great teacher! Thank you! ☺️

idk why betterhelp is making a resurgence in youtuber sponsorships, it's like we're meant to forget all the terrible things they've done

What a brilliant take on a classic dish. No over the top gimmicks or superfluous additions. A great looking dish I can’t wait to try 👌🏻

Easily one of my favorite channels. Thank you for the hard work man! I look forward to these videos more than you'll know!

Taking an already great dish and just making it better. A little twist on a classic, I like how you innovate like that

This is one of my family's favorite dishes, but what you just did brother. Man oh man I am excited to get into the kitchen this evening. Thanks a million.

I'm making your version tonight. Everything I have tried to make on this channel has become a staple in my kitchen. Genuinely, thank you so much. Your work is truly helpful, inspiring, and delicious!! ❤

I’m definitely making “ YOUR “ version I just made your smash burgers for the 10th time last night !! We love you !!

Your focus on technique is always outstanding. I've been making variations of a lot of your dishes for years but never quite perfected them because I was lacking technique and style. You are fantastic at demonstrating the crucial details necessary to make a pro restaurant grade dish. Hats off. My only hangup is that you tend to demo the single dish technique whereas I need to cook for 4 minimum....my pan payloads are always out of whack because I'm basing my techniques off of your single serving methods. That said...your teachings have opened up new dimensions in my chef brain and I can't thank you enough.

Improved technique and less gatekeeping is one of the best ways to keep classic Italian flavors going.

I made this for dinner tonight but I only had the cheap brand of spaghetti. Using the same techniques you showed in the video gave me the CREAMIEST pasta ive had in a long time! It really works - all the pasta dishes ive had like this before are more oily than anything, and the oil slips off the spaghetti, so you get left with a pool of oil at the bottom of the bowl. truly fantastic man, thanks a million!!!!