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.

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

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!

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.. ❤️😍

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 ❤

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!

I boil the pasta 7 minutes în less wather, and then the rest of the minutes into the pan (6 min). Doing this I get a lot of starch from the spaghetti and I make this creamyer. I've learned from you how to cook like an italian but on this reciepe I followed other italian version.

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😉.

This was the one pasta dish that got me through quarantine back in 2020. When I saw your first Aglio e Olio video 3 years ago, that's when I became a subscriber for your channel. No regrets at all. I'm always learning new things from you and it's always entertaining to watch especially in reaction videos. Thank you for this updated recipe video! ❤

Omigash! I just ate 2 plates of this dish! (In honor of my grandfather John, who fought in WW2 and Korea. This was his favorite dish!) I use the parsley, black pepper, olive oil, and garlic, but no red peppers. I can't get enough Italian food! You made it yummy, Vincenzo! (BTW, I have 3 Vincenzo's in my family!) 😂❤

Ever cook with seitan?

This is one of my all time favorites!!! So quick, so easy and so very delicious. Everybody should try it if they have not had it. Thanks, Vincenzo.

I am almost addicted to this dish. However, I also often make the "rich man's version": I fry a little diced guanciale in a separate pan until it becomes slightly crispy and mix it into the sauce together with the spaghetti at the end. Top with grated Parmigiano Reggiano. Of course, I also use more garlic ;-) The version with anchovies was new to me. I'll experiment with that too. Thank you for this wonderful video!

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! ❤

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...

I tend to use the juice of one lemon in stead of the teaspoon of water, but if the pasta is ready I do still add pastawater! It tastes amazing! While I was typing you actually just mentioned it 😊

I lived in Italy for 6 years, in Pordenone, Italy to be exact. This was by far my favorite dish with Pork Milanese being # 2. Over the past 20 years of making it here at home I have added chopped shallots, red pepper flakes, and last but not least shredded chicken breast boiled then browned in the pan I made the sauce.. I garnish with lots of parsley and lots of fresh grated Parmesan cheese! So delicious, I could eat at least once a week…❤ thanks for the video!

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