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.

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.

Perfect for my solo Valentine’s Day dinner lol

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.

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

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.

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!

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’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 ❤

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

My honey is Korean, and my first thought was "it has enough garlic, but I think I'm going to use Gochugaru and Gochujjang instead". She really likes my traditional Aglio e Olio, but your method is going to be next level. Well done! 👍

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.

First off, thank you for transforming my Italian game over the past few years. The traditional aglio e olio in particular is my favorite for its elegant simplicity. I can appreciate your putting a spin on it (and as a garlic lover myself will give it a try!) but can’t help feeling like the traditional is so beautiful because of it’s simplicity, just requiring attention and technique to shine.

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.

I've been making the traditional version since I was a kid and nits one of my favorite pasta dishes. That said, your way is genius, and I fully intend on making this week for dinner to try. Looks delicious!

As an aglio e olio obsessive who has been trying to make the perfect aglio e olio for years, I cannot tell you how excited I was to see this notification pop up. Thanks man! Edit: I usually do garlic confit in the oven and finish the pasta with the starchy water in the saucepan...almost like a mix of the two methods!

I made this today and was blown away. The "risotto" method finally provided an amazing sauce, unlike my previous attempts. Thanks bro

*Great* background music choice on this one, and thanks for the work you put into these videos.

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!!!!

The traditional way is very well explained, thank you. Your individual way of adding garlic confit to pasta is also bold and interesting

It’s a few years I follow you now, and as Italian I think I can safely say you’re the best non Italian RU-vid channel that deals with Italian food. Particularly for pasta dishes you’re 100% spot on, probably also a lot better than many Italian food RU-vidrs out there. I also love how you insist and explain how to distinguish good from average quality pasta, well done! (la Molisana is one of my favourites as well). Keep up the good work mate!

Amazing, the sky's the limit in what you can do with that Roasted Garlic puree in other dishes as well.. Thank you

Well done sir. You’ve forever changed my technique for pasta and this is adding another dish to my repertoire 🤜🏼🤛🏻

I haven’t tried your version yet, but I already know I will like it much better. The flavour will be so much better! Brilliant!

"The Power of Pasta Water" needs to be on tee shirts! I love Aglio e Olio, and your version looks outstanding. I'm definitely going to be giving this a try, I already know this is gonna be a keeper! Thank you as always! 😋

This is such a legit channel I have cooked so many great meals as a result

I will be trying both of these. I've made versions of the simple one before, but haven't quite got it perfected yet. I've not tried cooking the pasta mostly in the sauce like you did, so that is what I'll try. Thank you. I've made many of your recipes and they've all been hits in my house.

Stephen, it's great to see your extraordinary hair again! As soon as I watched the calabrian chili version I went out to the kitchen and made it. Calabrian chili has a special flavor that makes anything it touches better. I'm sold!

Your tips really are the magic touch I was looking for! I never imagined I could make such a creamy Aglio e Olio at home. Thank you for sharing this secret and making my kitchen experience even better!

Fantastic elevation of a traditional recipe! First try was a home run. Great recipe!

Dude, your version looks amazing. Will def give it a go this weekend!

For sure your extra saucy version is what I'll go for. Looks great! Thanks!

Devo provare la tua versione. Thank you for sharing and respecting the original version.

Just in awe at how you re engineered that recipe while keeping the flavors and tradition!

Thank you for the info on finding good dry pasta, very helpful!

You are a genius, literally the only channel from which I appreciate the personal touch on Italian recipes. Cheers from Italy

Thank you for showing me the difference. I've been using De Cecco for everything, i need to try this La Molisana

Took the time to try both…i prefer the traditional way but it was close. The roasted garlic method was slightly too much garlic for me. Though my wife preferred it. Both excellent.

amazing! i also do my aglio e olio with garlic confit, but your version looks even better! gonna try it like you mixing pasta water 💯🙌 yours looks so creamy ⭐⭐⭐⭐⭐

finishing the pasta in the pan with the garlic was a gamechanger for me man. thanks for this tip! the creamy garlic one i will try the next time also look great.

You really are brilliant in your presentation of ea h show. Great choices of dishes at each show

Your way of the aglio e olio is fantastic thank you 🤙🏽

Looks amazing , I have to try … I grew up on aglio e olio pasta Thank you for this

Dude! Made this dish last weekend! OMG it was the best pasta dish I’ve ever made. The simplicity of the ingredientes is what shines in this dis(. The significant other loved it, she wants it again. Keep the the Italian dishes. Can’t wait try Don Angie pinwheels.

Daaamn brother that looks amazin’! 🔥 Definitely going to try this technique!! Thank you for your great videos 👏🏼

Both pastas look just brilliant

Just caught a cool tip from Vincenzo’s plate- use the parsley stems finely chopped during the garlic soffits-they have the most flavor.

Both!!! Thank you!!!

Had attempted the Stanley Tucci version a few times, but excited to try it like this. Finishing it in the pan with the pasta water to control the emulsification makes a lot of sense.

Just incredible! Great work.

I've always loved aglio e olio as a nice simple pasta dish, and I've definitely gotta give your roasted garlic version a try next time I make it!

I tried the version with the sauce two weeks ago and it’s great! The taste was kinda strange at first but it really grew on me. It’s rich and unique. I added lemon to the second half of my portion and that was a mistake as it ruined the rich garlicness. Also didn’t even feel like adding cheese as I do to the regular version.

2nd recipe all the way. Looks amazing!

Thanks. I love taking your ideas and making them mine. I roast 4-5 dozen head at a time in the oven and store that for use. If I take the original and add the peppers and garlic to the sauce just before the pasta water…😮 Bella!

Your version looks amazing, gonna do that for sure.. cheers!

Perfect example of why I turn to your channel before ANY other for ideas and how-to’s.

I tried this for the first time last night (the classic version) and it was amazing. I never have cooked better aglio e olio before! And it‘s fun af

Not going to lie, your version looks INCREDIBLE! It is on my "to make" list.

Christ Stephen, I literally was walking to the kitchen to make some aglio e olio when my phone showed me you uploaded this video. Great recipe, thank you :)

Simple pragmatic tasteful Italian cucina…Grazie merci beaucoup🎉

Dude good for you, great job traditional with a twist nice. Congrats

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

I can confidently say I mastered some italian pastas by using only your recipes. amazing!

I Never heard that explanation about the bronze pasta before! Makes sense now thanks

The second time looks great, thank u .

Insane video! Thanks for this!

extraordinary!! I love this channel!!

I've heard that deep orange colour you get from adding together something creamy and some kind of chile pepper get called "the colour of deliciousness", and your version has that, I'm making it tonight!

your version is def more my preferred flavor profile, but the og is also amazing, obviously!

Thanks for the easy recipe mate!

Looks amazing . Love the idea of that sauce for all kinds of things...a tad too much sauce on the pasta for me, but that's preference...well done as always...

looking fw to try out your version 👍 looks delish 😍

I can't wait to make this using way #2 that you did!! I've been 'mispronouncing' this for years, and have been making something by the same name for years, however the recipe I've been making is not quite the same. I had learned it from a local Italian chef, his version has chopped walnuts in it he said it was his grandmas recipe. Wondering could there be regional variations?

I know what I’m having for dinner tonight! I can hardly wait!

Definitely your version as it’s creamier & the roasted garlic adds a sweetness

Wow..1 million subs! Congrats sir. I got in at about 30K. Glad to see your channel growing. Oh and great recipe as usual.

Omg wow that’s for garlic lovers … and I am lol … I’m definitely trying it with the roast garlic … I’m craving now!! It’s midnight here and I just had a vegetable soup, I’m wishing I had this pasta . Yummmm

As always, amazing.

Great addition to a traditional recipe.😀

great video👏🏼… just made my first classic version attempt and came out great . Literally came into my feed as I was thinking of making it 👀😂🤙🏽🇨🇦

I grew up with the first version. But I'm dying to try your new one 👍

Thank you for celebrating the food culture of Italy so properly!!!

Love your work my man. Very informative and my mouth is watering.🤤🤤🤤

Both versions look great. Looks like I will have to try and cook some Aglio e Olio again.

I made this last night. It went exactly the way it did in the video except that, owing to my poor knife skills, I was not able to achieve the paper thin garlic slices. I will definitely make this again.

This is good stuff, your version is excellent

Another subscriber here!!!thank you sir I'm learning a lot on your food creation.

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

I can't believe I never thought about doing this meal the second way. It's genius!

When I make it soon it will be the roasted garlic version. I have been using the risotto style pasta cooking with chili crisp and a few other things. This looks real good and never heard of this dish or I would have already been making it.

Great stuff! Love your channel.

I'm certain they are both delicious, but your garlic version sounds absolutely mouth watering.

Can't go wrong with either recipe, but I do prefer the simplicity of the traditional recipe. quick, flavorful, and tbh easy to put together :^)

The starchy water is more amazing than we realize. It truly is amazing.

I am gone try your version tonight and another day ( Saturday) the other one and let you know next week Tourlou..

I'm salivating watching this.

Great to find, much appreciated.

Men you are awesome, keep posting those recipes

Oh wow, ur method just gave me an idea to add prawn heads/shells to the garlic confit process. Then brown and add some prawns at end to get a nice Prawn Aglio Olio.