Des pâtes, de l'ail. rissoléés ....ouais, je vais pas m'abonner pour des recettes qu'un enfant de 8 ans est en âge de réaliser . Un peu limite pour en faire une vidéo .
Hallo! Sehr gute Präsentation, Glückwunsch! Ohne zu versuchen, Sie im Geringsten zu belästigen, und bei allem gebotenen Respekt möchte ich Ihnen mitteilen, was ich von einem italienischen Koch gelernt habe. Der Parmesan wird erst hinzugefügt, wenn die Pfanne vom Herd genommen wird. und das ist eine Regel! Die zweite Sache ist, dass das Wasser der gekochten Spaghetti zu Beginn hinzugefügt wird, wenn die Spaghetti die Pfanne erreichen. Niemals nach dem Hinzufügen des Käses. Ich wünsche Ihnen viel Erfolg und gute Gesundheit!
I am 73 and from New Orleans, Louisiana USA. My 2nd generation Sicilian grandmother made this when I was a child except she only used olive oil, garlic and parsley. No pepper that I can remember but that was long ago. I make it like that today. Maybe she used spaghetti water too. I will try it the next time I make it. Thanks for a great video.
My Greek grandmother used to take left over spaghetti and fry it in butter and serve us. To this day, I have never, ever tasted spaghetti so wonderful. I make it all the time for my children. Fried spaghetti is the best kind of spaghetti to have.
My mom who is Sicilian made this regularly. We wouldn’t brown the garlic though, just gently infuse it and use chili flakes instead of hot sauce. The starch water isn’t really a thing to do, however it does make a delicious creamy result. Whether it’s made this way or my mama’s way…. It’s delicious comfort food. Nom nom nom.
I must admit your recipe is delicious. My children request this continually so we have it 3 times a week. However my kids love garlic so much I always have to ad extra so when I make mine I'm putting at least 10 cloves of fresh minced garlic. We are from Hampton, Commonwealth of Virginia. A perfecto dinner !
I tried it. Pasta dishes are difficult for me, but this was very easy to cook You can also change it slightly and use other cheese or add some avocado. It was delicious. I just had to add a little salt. Greetings from Germany
This is how I make spaghetti, but did not add as much butter. Very important to salt the water the dry spaghetti is cooked in. I’m going to try this recipe. Thank you. Writing from Sacramento, California, USA
This is the most calming recipe video I ever seen, not only does it look delicious but I really love the music that accompanies it. I will try this recipe out for Lent with a nice glass of wine. Thankyou soo much.
I have seen an Italian dish made with only 4 of these ingredients: EVOO, garlic, spaghetti, and red pepper flakes. It is called spaghetti aglio e olio. I have also seen many additions such as parmesan cheese, halved cherry tomatoes, sautéed bell peppers, and more. Using the pasta water is also a part of the recipe. I do not use red pepper flakes, but DO add bell peppers and parmesan cheese. It is a favorite dish of mine. Thank you for the video.
I would add the "pasta water" before any parmesan to simplify completion of the cooking. The parmesan - I would sprinkle on after plating. I hope to try this soon substituting tarragon in place of the parsley.
OMG your food videos are so delicious! (no pun intended- smile). I love the close-up shots, the beautiful music, and there is nothing better than watching butter and cheese melting into a fabulously tasty dream with pasta! Yum!!!!!
Looks delicious! I remember eating spaghetti with some butter and salt and pepper and it was great. Nice and simple. This seems to be better. From Livonia, Michigan USA.
I make this myself, but I use locatelli Romano cheese. But most of the time, I use parmesan cheese. I'm from Alabama USA. But I'm originally from the Bronx New York also known as little Italy.
Beautiful video/music/calm presentation. I've made this dish dozens of times and continue to learn new things. My preferance would be to reserve the grated cheese for a topping after the plate is on the table If the chesse melts into the dish then it could become more like a casserole While cooking I might sneak in an anchovie or two when no one is looking. Another option is to add the partially cooked pasta to the sauce then after a bit add enough pasta water to finish cookin the pasta. Your excellent recipe presents new possibilities.
Ohayo gosaimas! Dies ist Spaghetti aglio e olio, mit pikante sauce und mit parmigiano. Mache ich auch ab und zu, sehr einfach und lecker. Ich selber koche auch gerne japanisch. Diese Woche Gyoza, und mache eventuell noch Chashu für Ramen. Itadakimas!
I visited a local Greek family restaurant for lunch and asked for the "pasta of the day." It was made in a similar way but with sliced onion in lieu of garlic and sans the hot sauce/pepper flakes. It was surprisingly simple and delicious! Cheers!
😂 That's called Spaghetti alla Aglio e Olio... one of the simplest and most practical ways to consume pasta. 🍜 A variant would be without butter and with peperoncino.
I know this well, it's a peasant dish from Italy too. If you're on a budget this is ace. It's amazing as it is but you can add whatever you want to it also, broccoli, halved cherry tomatoes, anchovies...
Don't want to admit forgot a lot of my German, my mum was a Berliner. Lovely comfort food have been trying to be vegan for some time but ... sometimes it's a delicious recipe. Love from Toronto, ON, CA.
Greetings from Denmark. That spaghetti looks delicious, I'm going to put that on my dinner table tonight. The family can rejoice. Thanks for sharing your recipe with the rest of us!❤😋😋
Skip the hot sauce and you have true Alfredo sauce. And chop the garlic smaller. True Alfredo has no milk or cream. It’s made by emulsifying melted butter, Parmesan cheese, garlic, salt, pepper and pasta water until a beautiful silky sauce is created. Toss in the pasta and top with more Parmesan.
I brought the water to a boil and added the spaghetti, but when I turn on the camera and start recording, I reduce the heat slightly to prevent the water from splashing out of the pot. You understand that when filming cooking videos, you have to use some tricks 🙂
I AM FROM NEW IBERIA, LOUISIANA AND HAVE BEEN A PASTA LOVER ALL OF MY ADULT LIFE, AND I HOPE TO TRY THIS RECIPE. I MIGHT CUT DOWN ON THE HOT SAUCE, THOUGH.
I have to say I doubt the an "old chef" used any kind of hot sauce (unless they re in Louisiana of course). The chili flakes yes but the bottled hot sauce gaK! But hey it is a free country, please feel free to do any thing that make you feel good. 🥳
I’ve made the same for years but instead of hot sauce I use a bit of chili flakes and add a few dabs of anchovy paste. I don’t brown the garlic as much as I find it sweetens it more than I like and makes it too chewy. Also I use less cheese (about 1/3rd of what I see here) and I’m not a parsley fan myself. But simple garlic/olive oil pasta is a classic with some minor twists as each sees fit. Great simple dish!
Wird in Frankreich nicht der Strunk aus dem Knoblauch entfernt? Braun anbraten ist auch nicht gerade die beste Idee. Viel Bitterstoffe sind dann in der Sauce und in Süditalien würden sie Ein für diese Vorgehensweise "teern und federn"! Nee, da halte ich mich doch lieber an die Rezepte von Nonna. ;-)
Immer was zu meckern. Ich finde dass es gut aussieht das mit dem Knoblauch kann man ja anders machen, wenn man will. Das macht doch nicht das ganze Rezept schlecht
