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.
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 !
Se i tuoi figli amano così tanto l'aglio daglielo come contorno al posto della verdura. L'aglio fa benissimo alla salute. Quindi se vi piace mangiatelo . Ma se non sapete cucinare la pasta non preparatela. Non si può prendere a casaccio delle ottime ricette della tradizione italiana e stravolgerle in questo modo assurdo. Un miscuglio improbabile tra aglio e olio e cacio e pepe con l'aggiunta di una salsa piccante forse soia. Che blasfemia.
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.
Desde Buenos Aires,Argentina,aquí hacemos puré de tomates y al final agregamos Garlik (ajo) y albahaca más queso parmesano.Casi igual.Y la pasta la hacemos en casa,todo natural.Gracias por tu receta.
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!
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.
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.
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
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
Ha già usato un'altro formaggio. Quello che ha grattugiato non è sicuramente parmigiano. Mai visto un parmigiano di quella foggia. E noi italiani lo abbiamo inventato il parmigiano.
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.
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.
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.
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!❤😋😋
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!
@@AmmoDude in che senso. Come cucino la pasta. Intendi dire che vuoi qualche ricetta? Se è così fammelo sapere che ti dico come la faccio. Dalle ricette povere e veloci alle ricette che richiedono molti ingredienti e una lunga cottura. Fammi sapere se è una ricetta che vuoi.
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.
I see your hands, always out of the edges path. I served in the navy , 83 -87. Part of service your first year on the ship, is on the mess decks. 6 months if i remember correctly. I served aboard the USS ENTERPRISE CVN 65. I Spent my mess deck svc. In the chiefs mess. The cook in charge taught me how to chop veggies quickly! I can cook and prepare meals thanks to this man. Your technique is familiar. Do you. You do well.
La tua famiglia probabilmente è lontana dall'Italia da diverse generazioni. Nessun vero italiano apprezzerebbe un piatto così. Un miscuglio di diverse ricette mese insieme in modo casuale e per niente salutare.
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 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 🙂
@@gailknowles3804 lo dici tu che non fa differenza. Le tue papille gustative non funzionano bene. Se l', acqua non è a bollore l'amido contenuto nella pasta rimane attaccato alla pasta ed il sapore ne risente. Senti non trovi differenza non ti offendere ma hai qualche problema.
All'anima del pasto leggero. Questo distrugge le arterie e ti aggroviglia lo stomaco. Se vuoi un piatto leggero è meglio che ti prepari una minestrina in brodo.
Questo è un ammazza budella no che non è pesante. Quando mangiate pesante dalle vostre parti che fate ? Mettete a tavola in bisonte con tutta la pelle le corna e gli zoccoli? Con tutto l'aglio e fritto nel burro non è pesante. Avete stomaci di ferro.
Eating this right now...fabulous....I am a really good cook but this will be my quick yummy go to tasty pasta fix! I added petit pois to mine for a bit of texture and colour ...thank you
