How to Make the Most Tasty SPAGHETTI AGLIO e OLIO Ever

This pasta recipe is simplicity at its best:_Italian::_Mangia: You can find the written recipe On my website www.vincenzosplate.com/spaghetti-aglio-e-olio-reci…

The tip of adding water to the oil to stop the garlic from burning is amazing. I can’t believe that 40 years of watching cooking shows on tv and 100s of cookbooks that no one ever said this before.

I made this for the first time a few days ago. I followed your directions and recipe. It turned out beautiful with all of my guests loving it. Thank you for the great videos and recipes.

My honey and I made this last night for dinner. She is first generation Italian. Her parents came from the Tuscany region. We watched the video and had to make it. No chili this time. It was heaven. Less than 20 minutes from start to the plate. She put some pecorino cheese on hers, I had the toasted bread crumbs. We are in our 60's and cooking together is a joy. Grazie Vincenzo for the inspiration.

Vincenzo, as a Chef, mine is the classic CREAMY and NOT oily sauce! Very thinly sliced garlic and LOTS of oil at the start with little water, when pasta is ready, add to the pan and SLOWLY add pasta water while stirring to make the cream! No added oil at the end! Just EMULSIFIED cream, that's it! Ottimo lavoro Vincenzo, goditi il ​​tuo pasto!

Almost every night at around 2am, the algorithm will recommend me an Aglio Olio video, leaving me no choice but to make one.

I love watching you eat…..you enjoy your food so much….great recipe 😊

Very great recipe… my favorite, perhaps. For its simplicity and the taste pleasure it provides. I do it exactly like this with one small exception: I add lemon juice to the olive oil, instead of water, before cooking the garlic (and to prevent it from burning! ). Sometimes I also replace spaghetti with bucatini… A killer !

Hey Vincenzo I love all of your videos but can I make a request? I know it’s not traditional but I’d love to see a video with a traditional bolognese with an extra ingredient, bone marrow, I’d like to see if it makes a difference to the traditional version, cheers mate

Vincenzo, thank you. This dish is a special one for my family and I. My Papa who recently passed loved Aglio e Olio. I had been using your previous recipe for a couple years. This video released while my husband and I were on our honeymoon in Italy and I couldn't wait to make it when I got home. I got some of the best olive oils I could find while there and I think between the beautiful, fresh Italian olive oil and the new updates to this recipe, I made the BEST Aglio e Olio I ever had tonight. I had so much fun while making it. I cooked along to your video and found myself smiling and having so much fun while tossing the pasta in the pan even though it got a little messy. Definitely tossing the pan makes a huge difference and it's so easy and fun once you get the hang of it! My husband was speechless when he tried this dish. I felt so happy that not only have I made this beautiful dish so well, but I feel connected to my Papa and Italy, a very special person and a very special place, both of which I miss so much. Food is so important for the soul. I will keep using this recipe forever. Grazie mille Vincenzo! ❤

That tip of saving pasta water and also adding some pasta water to the oil so that garlic doesn’t burn is A GAME CHANGER!!!! I have been using your recipe for almost 2 years now. It is fantastic.. ❤️😍

Simplicity at it's best. Thanks for this recipe Vincenzo

My dad makes this for us and we love it, when i asked him he didnt know it was an actual recipe. This proves that these simple ingridients just come together naturally!

One of the best pasta dishes ever! I usually remove the center part of te garlic and crush it with a knife to create a paste that I add to the oil. I ate some today and I still want to eat more...

Your instruction is so great. Definitely top 10 dish for me. I like to use a lot of pasta water so that way it'll still be extra creamy after the pasta absorbs most of it.

I've been making the older recipe version ever since you've uploaded it, it's my wife's favorite Italian dish! thanks for the new version Vincenzo I'm sure my wife will be happy when I make it for her ❤

I love to put anchovies in it, as you showed in your previous videos. It is absolutely my most favorite spaghetti recipe.

Cheap, easy and tasty. That's the beauty of some recipes, especially this one

Vincenzo, hello! I just made this recipe, following each one of your steps. This is one of the tastiest pasta dishes I have ever cooked! Of course, me being greek, I had to add lemon juice and lemon zest. It was amazing! Thank you so much for this recipe!

Looks good😊. Seems to be easier to make than pronounce 🤪. Although, I'm pretty cheesy and might accidentally spill a little fresh Pecorino Romano on top of my serving😉.