SPAGHETTI AGLIO E OLIO, but better.

From the creator

Want to become a more confident and creative home cook? Check out our Cook Well app: https://apps.apple.com/us/app/cook-well-for-home-cooks/id6748092442 https://play.google.com/store/apps/details?id=com.cookwell.app&hl=en_US Spaghett Aglio e olio e peperoncino is quite possibly the simplest, yet tastiest, classic Italian pasta dish out there, but for my tastes I think this version of Aglio e olio is better. Let me explain why. ► Join our Cooking Community: https://community.ethanchlebowski.com/ ► RECIPE LINK: https://www.ethanchlebowski.com/cooking-techniques-recipes/spaghetti-aglio-e-olio-but-better ► SOURCES & INSPIRATION: - The Food Lab by Kenji Lopez: https://amzn.to/3abgCgB - Ruhlman's Twenty by Michael Ruhlman: https://amzn.to/32yklm5 - The Professional Chef by the Culinary Institute of America: https://amzn.to/3aeD88A So garlic is loved for the pungent flavor and when raw it actually tastes spicy. When sauteed like a typical aglio e olio it loses the spicy bite but has the pleasant onion aroma, but another way that I love garlic and most of you probably do to is roasted whole. When roasted it completely transforms by getting sweet and toasty aromas. In this recipe, I like to combine both freshly sauteed garlic and roasted. Why limit yourself to one flavor of garlic if you enjoy both Next is the fat choice. For aglio e olio we make the sauce by forming an emulsion between pasta water and the olive oil which can be tricky since water and oil do not want to mix.

Published 2020-03-04 · Watch on YouTube ↗
Availability and playback restrictions are controlled by the original channel.