Aglio e Olio: Original vs. Black Garlic vs. Roasted Garlic with Luciano Monosilio

Garlic and oil (Aglio e olio) is the most essential dish to fully understand and enjoy the flavor of pasta, but it is also the ideal recipe to learn the principles behind many other Italian spaghetti dishes. After the the episodes of Alex's series in collaboration with IS, Luciano Monosilio presents his Aglio e Olio recipe together with two original twists playing with the tastiest protagonist of this simple great dish, garlic.
1:57 Aglio e olio ricetta originale/Original recipe
6:18 Aglio e olio con aglio nero/with Black Garlic
8:23 Aglio e olio con aglio arrostito/with Roasted Garlic
Watch Alex's series here: • Why can't I make PERFE...
Find out more about the Original & Gourmet book: shop.vertical....
Spaghetti Aglio e Olio by great Italian chefs: • Spaghetti aglio, olio ...
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[@FrenchGuyCooking]

Bravo Luciano 🙏 for the creativity, and thanks for providing new excuses for me to come to Rome 🤣

[@hiddeemmen]

👌👌👌

[@bLaDeMVP]

Looking forward on a new collaboration! Good job to both of you for your great content!

[@mohamedeassa]

We'd love to see that

[@zevelgamer.]

Nice

[@zizmoon35]

after so many scrambled eggs with pasta made instead of carbonara finally nailed it after watching Luciano and Alex's vids. Now I can finally make Aglio Ollio creamy too thanks for showing me that :)

[@robynb.802]

i love this channel so much. the production quality is over the top, the research of history behind the recipes and traditions amazing and the chefs always at the top of their game. also there is subtitles, which makes it possible for the whole world to understand italian pasta. thank you for making this possible!

[@pawelkempinski4634]

they dont even speak english...

[@madabouthollyoaks411]

@@pawelkempinski4634 there are subtitles, like it says in the comment?? why would they speaking english it's an italian channel

[@lesevesel2898]

A truly apex channel.

[@pianoboi4842]

Uno degli chef più modesti e sinceri che abbia visto su questo canale.

[@oxkaioxo]

dopo tomei

[@slylataupe1697]

They are all very passionate in this channel, sincere they all are, modest indeed some may not be as much as this chief;)

[@gatto132]

La tua immagine profilo: “they don’t know the thruth”

[@LaJacketta]

Solo la pasta può fare

[@pianoboi4842]

@@LaJacketta sì certo è diventato chef così

[@MrBritishComedy]

This man is an absolute genius. I love all the videos he's in. His recipes, techniques and dishes are simply perfect.

[@malcontent_1]

I like the vibe between Luciano and Alex. Both are very _passionate and enthusiastic about cooking_ but in different ways.

[@LifelsGreat]

This man inspired me to make pasta, ordered everything I needed, imported straight from Italy 🇮🇹 Grazie mille.

[@jackburton5085]

Bravo ma non scuocerla ti prego, "al dente!"

[@dabbo2969]

Che meraviglia vedere questo bel rapporto tra Luciano e Alex. Incredibile come la cucina riesca sempre ad unire le persone e a creare bei momenti come questi. I più grandi complimenti a Chef Luciano Monosilio e al suo meritato successo, non nascondo che da quando l'ho conosciuto tramite i video su KZbin ho sempre cercato di replicare i suoi primi piatti perché sembrano veramente gustosi. Questa ricetta era l'ultimo tassello mancante, non vedo l'ora di provarla a casa. Grazie Italia Squisita per questi video e grazie a Chef Luciano Monosilio, un giorno mi piacerebbe passare dal suo ristorante e provare i suoi piatti!

[@greencolouredpeas8235]

Found this channel through Alex and I've been loving the in-depth dive into how these italian dishes, old and modern are reproduced at a professional scale. Great channel for a cooking enthusiast!!

[@dwaynewladyka577]

C'è buona pasta e c'è ottima pasta. Fare un'ottima pasta richiede un po' di arte, un po' di scienza e passione, e stimolerà i sensi. È anche molto difficile immaginare la cucina mediterranea senza l'uso dell'aglio. È un ingrediente molto importante. Quei primi piatti sembrano spettacolari. Saluti!

[@matteodickinson4547]

Passione, Amore, Emozione... un pittore che dipinge la sua tela... Grazie Luciano...

[@robertovillareyjr.8488]

I have tried this so many times ever since seeing Alex's video and still couldn't create what i can say a decent dish but now i'm very happy to see a more in depth video with Luciano himself teaching us. Will try creating it again using this guide

[@allahuakbar3658]

Did you try it again? how was it?

[@robertovillareyjr.8488]

@@allahuakbar3658 i did try it and is an improvement from before. A lot more creamier and i'd say more flavorful than my first attempts with just Alex's video

[@TheCyberSpidey]

I blame popular cooking channels focusing on recipes rather than techniques for a lot of false pasta myths. Got to thank Alex and Italia Squisita especially for dispelling some of those. I'm probably not going to make aglio e olio anytime soon because I like more meat and veggies in my pasta but Luciano's Carbonara technique is top notch. Same for Alex's Cacio e pepe, Pasta can elevated to another level when you understand the technique and master it, recipe isn't gospel and secondary to technique.

[@robertovillareyjr.8488]

@@TheCyberSpidey I agree. Ever since seeing Alex's video as well as some from Vincenzo made me start to doubt recipes that says authentic to it then saw Italia Squisita and confirmed the difference in recipes and as you said, how technique makes the dish so different than what you see just by googling it. Tried Luciano's carbonara using his skills and right ingredients, its like a whole different dish compared to the recipes you normally see with cream

[@TheCyberSpidey]

@@robertovillareyjr.8488 cream is scary, and completely unnecessary. I think the biggest thing that changed pasta for me is that you don't need to cook it in a massive pot with loads of water. You also don't need to season your water with a fistful of salt. Just enough water to properly submerge the pasta and some more, and salting conservatively is how I cook now. A touch undercooked pasta mixed with the fat from meat/olive oil and ladel full of that rich starchy water yields the most amazing sauce after emulsifying. So much time saved with very little wastage. KZbin Gods save those who put a splash of oil in their pasta boiling pot and then strain and wash pasta with cold water to cool it down. It's dry pasta you're cooking ffs, it's not going to stick like rice or noodles.

[@SaleenS351R]

I will watch, learn and try any of Luciano’s recipes. Guy is the man

[@thecaptain5026]

This is amazing. Luciano taught me the perfect way to make Carbonara. And now I'm going to make all these amazing Aglio e olio dishes soon! Absolutely golden information!

[@organs]

I love your videos! Being in America and from an Italian family, these videos are important to hone my skills to prepare Italian dishes properly. Thank you so much!

[@paragk6285]

Many many Thanks to Chef Luciano. I have been making Aglio e Olio for a while, but could never get the pasta nearly as creamy. I will try again with the ratio of water: fat as you so kindly shared.. Bravo and thanks again....- From Texas

[@Pippo883]

Queste tecniche fanno la differenza per un piatto di alto livello!!

[@JST500]

Luciano, sei davvero un cuoco illuminato... anche nel nome! Tanti saluti a Roma

[@paestum70]

Una meraviglia... bravo Luciano!

[@pizzapanic1]

A true masterclass in aglio olio. Grazie Luciano!

[@mariosavgeris3222]

Another amazing video. I am a home cook from Greece and honestly this is my favorite chanel. I have learned so much over the last years from the channel and my cooking is elevated ! Keep on the good work ! Luciano is amazing in every video and next time I'm Rome i'll pay him a visit !

[@AllanYacaman]

I love how you pay Alex the the "hommage" in many of your videos! Chef and Italia Squisita,:)

[@Idenl]

Complimenti a Luciano ottime ricette dell'aglio, olio e peperoncino, volevo fare una critica costruttiva, seguo il canale sin dagli inizi e ho visto poche ricette di pesce, la penisola gode di eccellenti ricette che mi piacerebbe vedere eseguire da cuochi esperti. Saluti

[@toivonencresto]

Non c’è niente da fare, qualunque cosa Luciano faccia… vedi un Maestro in azione. Grazie IS, grazie Luciano!

[@tHaH4x0r]

I love to make the traditional alio olio, such a simple, fast but delicious dish. And surprisingly hard to get right, its all in the details. Its my first time seeing the roasted garlic dish though, definitely will give it a try!

[@americanescu]

Speechless. I made these dishes many times, sans the "fermented black garlic". They're insanely good. The chef is right when he mentions the absolute necessity to "emulsify" the sauce by adding the right amount of oil and water. It's a key technique for the dish and one that took some practice to master. It's a dish my family loves and which I cook at least several times each month. Gotta love Italians!

[@deesticco1719]

Love to see Tuscany culinary and wine pairing tours! Simply gourmet!

[@ecehic]

Thank you chef, for showing us this recipe. It seems so simple, yet there are plenty of chef skills that this can teach you. I love that it has subtitles so that the whole world can learn the Italian way of making brilliant pasta. Gracie!!!!

[@Voller84]

I love how this channel spreads its knowledge across borders, collaborating with other channels, so that the world can participate. I regularly cook "pasta" at home, because it's "easy" - boy do I have a lot to learn. But I intend to enjoy every part of that learning experience!

[@vinkelto]

Thank You! This is fantastic! I have just made spaghetti, garlic, oil, chili... But next time i will try with roasted garlic! Food is Love

[@giampymail09]

Grande Luciano, grazie per la lezione, grazie per la tua genialità, la tua cratività e per la simpatia, fantastico!!!!

[@FLGurl]

Amazing recipes, excellent presentations. Well done! Thank you!!! 🍷

[@Stargazer0089]

Amazing! Thanks for sharing!!!

[@karasta1]

I've been mastering the art of Akio e olio for months now, watching different videos on it and keep trying to improve, but this recipe just blew it out the park, the cream and flavour.... Teach me more maestro 🙏

[@antoniom1173]

Buonasera Luciano, ho provato la ricetta in maniera meticolosa (aglio al forno), davvero buona, ma l'emulsione viene di un colore piu' chiaro, mi puoi dire il perché ? Forse va aggiunto della paprica nell' emulsione ? ........Ho provato con l'aggiunta della paprica adesso è dello stesso colore!

[@SanTM]

Got to love any Luciano video on the channel

[@Daisho74]

Chef, sei semplicemente un genio!

[@marcodigiandomenicochef6251]

Luciano sempre maestro di semplicità, tecnica e risultato eccellente.... Sempre un esempio per me ed un'ispirazione incredibile per la mia cucina!! Grazie Luciano! Magari presto ti verrò a conoscere di persona!

[@theoldgeeks4748]

Luciano is an artist i learned so much from his videos

[@thedogopirata]

Nell’attesa di prove scentifiche, ad oggi non ce n’è nemmeno una, del fatto che l’anima dell’aglio è indigesta, complimenti per il video.

[@TheHarryb]

I'm sure, didn't see it yet, but Alex will pick up the inspiration. Aglio e Olio is my favorite pasta, and it took me ages to get it good. Thank you so much for giving me new paths to explore this dish. You keep me hungry!

[@Lorddrase]

Luciano just seems like such an genuine nice guy. No wonder everyone loves him

[@Maha_s1999]

Il video di Alex mi ha irritato ma questo è ottimo, ci sono i trucchi e tutte le spiegazioni necessarie per capire il procedimento. Grazie mille!!

[@gergelymolnar3845]

Making black garlic was very time consuming, so I've loved the domestic version at the end, I'll make sure to give it a try. Thank You very much!

[@mylunch9844]

Un piatto semplice ma fatto con grande maestria！👍👍👍

[@jimmyquck]

i wish i knew about luciano's restaurant when i visited rome- i hope i will get to visit again soon!

[@elqcvqod2]

The black garlic being utilised in that way.... as a Korean that looks very intriguing because we rarely use black garlic as an ingredient for cooking. For certain notes Luciano mentioned and to give the dish the black color we often mix normal garlic with soy sauce. But that certainly looks good and I'm thinking of giving it a try.

[@acash93]

I really enjoy the collaboration between KZbin chefs

[@crispy4877]

Das ist kein einfacher Koch mehr, das ist ein Künstler ❤️❤️

[@Iamverybald]

After trying many methods to get that perfect aglio e oglio, I finally succeeded. Thank you, chef!

[@elviradedilectis6623]

Grande Chef Luciano sei fantastico.... quando vengo a Roma per trovare i miei... vengo al tuo ristorante ❤❤❤

[@alessandrobianco9318]

Luciano è sempre una garanzia

[@prime-mate]

Excellent video! Excellent recipes!

[@68sweetnovember]

Excellent in every way. Very inspiring. Bravo. Thank you.

[@marisa64etruscamarisa82]

Fatta ieri sera, ho usato lo spremi aglio per pigrizia. Aveva una marcia in più grazie chef proprio buona

[@КатеринаПетруша]

Ho fatto una pasta straordinaria! Grazie, Chef!

[@robertobeck1]

Ottime ricette! sarebbe utile sapere a che temperatura si serve l'aglio e olio. grazie

[@iaJENKA]

He's good at teaching, without being boring or taking too long.

[@ahmettaygunnamli]

I knew this channel before Alex. All of the chefs and Luciano are really inspirational and educational. You all should also check Luciano's Cacio e Pepe recipes if you haven't watched them yet.

[@antonioroefaro]

Mi fai ricordare, ogni volta che ti vedo, di quanto sia bello essere Italiano (di Roma!!)

[@Killmonize]

These videos inspire me to learn so much more. About these simple dishes

[@Blazingstar75]

Thank you Luciano, you area genius, if I ever go to Italy, I will definitely visit the restaurant.

[@wngimageanddesign9546]

Grazie! A great series on pasta, and I definitely must seek out your restaurant the next time I'm in Rome. Ciao!

[@laniakea4817]

Thank you very much for this knowledge, Luciano!

[@TheLuanValverde]

damn, i love these videos, i'm brazilian, i don't understand italian and i'm not 100% fluent in english but i try to absorb as much as i can from these types of videos. incredible , Luciano is not only king of carbonara, he is king of pasta in general!

[@PeaceMastah]

I was literally just looking for a Luciano Monosilio video on aglio e olio a few days ago, what are the odds!!!

[@alfredotrovati5306]

Carissimo Luciano, mi chiamo Alfredo Trovati e gestisco insieme a mia moglie Marina un ristorante di cucina italiana in Guatemala, sulle sponde del lago di Atitlán. Dovuto alla difficoltà per reperire la enorme quantità e qualità di ingredienti che fanno della nostra cucina una delle migliori dei mondo ho deciso di specializzare il nostro ristorante sulla pasta, dato che la maggior parte degli ingredienti necessari per la preparazione di una buona pastasciutta si possono trovare facilmente anche qui. Ero molto curioso di vedere come facevi 'aglio e olio e sono rimasto piacevolmente sorpreso quando ho visto che la fai esattamente come la facciamo qui da noi. Ho trovato molto interessante la variazione all' aglio nero e siccome qui non credo proprio che si possa trovare, il trucco dell'aglio al forno mi è piaciuto tantissimo e mi sono già ripromesso di eseguire questa ricetta. Noi ti mandiamo un saluto affettuoso dal Guatemala con i nostri migliori auguri di buon proseguimento. Alla prossima ricetta, Alfredo Trovati.

[@William_Pacifici]

3 piatti spettacolari. Bravissimo davvero!

[@kzbb9977]

Thank you 🙏

[@MrWittid]

Luciano, you´re so a sympatic and gifted guy - amazing. One day we´ll see us in your restaurant.

[@sephirothjc]

A fun side effect of watching this channel is that I gradually understand Italian more and more.

[@cirodeluca5249]

👏👏👏equilibrato e innovativo mantenendo la maniera classica👍 bravo!!!

[@fabioconsonni3232]

G R A Z I E La passione per la ricerca accomuna tante belle persone al mondo

[@Braga1411]

Luciano è veramente eccezionale. Adoro tutte le sue ricette, sarà il suo modo di parlare e cucinare. Appena tornerò a Roma sarà sicuramente mio dovere fermarmi nel suo ristorante.

[@irondash]

This is amazing work, and really inspiring. Thank you for sharing this Luciano, I will stop by your restaurant to shake your hand, and eat of course.

[@djlondon7956]

This looks absolutely fantastic. Making a great spaghetti aglio e olio is NOT easy as I have found many times... But I keep trying!

[@mclarenmig]

What a lovely man🙌❤️

[@markyochoa]

Yessss! I’ve been searching for an Aglio y a olio video since watching that episode.

[@swetasmani]

Thank you for sharing Chef 💕 I’ll definitely try these out

[@Spiralem]

Aglio e Olio with Roasted Garlic is surprisingly easy to make at home. Will try out.

[@horaciobleynat4701]

Nice video! Just one thing: black garlic isn't the result of a fermentation. It's an enzymatic break process. Salut!

[@LednacekZ]

i had no idea this existed. i am going to try that baked garlic stuff right away.

[@CatchTheWave2010]

I love this channel and will definitely buy the book and many more to hopefully come 😍

[@overtonesnteatime198]

My favorite Italian chef!

[@cristianosalvarani8015]

Gran piatto complimenti! Aglio cremoso il top

[@lpfourez]

Thank you very much to you and Alex for all your videos ! A question : could you tell me which pan are you using ? It looks like an Agnelli Pentole... do you know the reference of the model ? (Alluminium or Alu-inox; thickness : 3mm or 5mm, size : 28cm or 32cm ) ? Is 28cm big enough to cook pasta for 2-3 persons ? Thank you very much! Continue this way!!! Very excited to go back to roma to visit your restaurant.

[@BigboiiTone]

Good to see the parsley stems getting used. So many inexperienced cooks throw them away, failing to realise how much flavour and crunch they add.

[@georgewbushcenterforintell147]

I used to cook for 100s of people at a time and my garlic butter noddles always were a hit . Only ingredients are pasta noodles unsalted butter garlic salt and pepper and parmesan cheese

[@germanofittizio6848]

This is just great. Thank you!

[@TilmanBaumann]

I love this colaboration

[@marcoulisse]

Grande! Grazie per le dritte!

[@sweetpoison8053]

Thank you Luciano, for this video! I cook and eat at least 3 times a week Aglio e Olio for almost 3 years. I found my own way to create a creamy pasta for one or two person. But every time I cook for more than 3 people, it is a whole different level. How can I cook it perfectly for many people at the same time?

[@flipnchiknz]

When will the book be available again in the US? Thanks for all The information you provide in the channel

[@ussr8702]

I'm quite surprised he uses black garlic. In Korea, black garlic usually consumed by itself for health care purpose. Yes, it's possible to use as substitute of normal garlic, but not quite common even in here. Black garlic is expensive to buy(around 40~60€/kg). So usually make them domestically with rice cooker which obviously all Korean family would have. If you try to make them in home, you have to endure extreme garlic smell entire process.

[@evgeniy9582]

Found this channel through Alex the French Guy =)

[@jirosaves_theworld]

ahhhhhhhhhhh finally i understand why my aglio e olio doesn't quite creamy thanks for sharing chef!!

[@Mirko_ddd]

Monosilio è davvero molto bravo, spero prima o poi di andare a mangiare da lui

[@themorethemerrier281]

Two of my favourite channels in synergistic creativity. What more could you wish for?

[@originaltobuy7059]

Ti amo Lucianooooo, sei il miglioreee

[@zepryspet]

I can't wait to visit Lucciano's restaurant. Great content!

[@ConcaCon]

I grew up with this dish. But my mother's variation was to slice the garlic into flakes and fry them gold brown in the oil.