The Secret To Aglio E Olio | Chef Jean-Pierre

[@scottamolinari]

Hehehe... got a good chuckle from the last advice. You can add cheese, just don't do it if Italians are coming over for dinner. LOL! Finally someone who actually does know what Italians do like. The Italian kitchen is always simple food, yet so amazingly tasty. It's always a wonder to eat in Italy.

[@user-sg8kq7ii3y]

Cheese makes everything taste better.

[@FortunateXpat]

Couldn’t agree more! Greetings from Palermo.

[@PeterNichtlustig0815]

@@user-sg8kq7ii3y What about a Nutella pancake? What about coffee? Cheese has some potential for a few dishes. But that´s it. Mostly it´s an excuse for bad cooking!

[@user-sg8kq7ii3y]

@@PeterNichtlustig0815 Please don't be sanctimonious when it comes to food. People can enjoy things however they want to. If someone enjoys putting peanut butter on sushi, then that's fine. Let them enjoy their food however they like...🙄

[@Hector0]

​@@user-sg8kq7ii3y protect za culture

[@SoundmanCH]

Really loving spaghetti aglio et olio and I realised that I cooked it the wrong way for years. I always used too much olive oil to make it not dry, but it turns out that the chef‘s trick is a game changer. Just make sure that you do not use too much salt to cook the pasta. As the chef states, you need to make sure that you blend the starchy, salty pasta water with the olive oil properly, in order to create the emulsion. The spaghetti then won’t be dry at all, and you indeed do not need cheese. It’s delicious! Thanks a lot for this video!

[@KorriTimigan]

I can hear the excitement in your voice with this one, chef. It really shows how much you love these simple dishes, cooking at its most basic is sometimes close to perfection!

[@billhouchens7439]

Completely agree; you can’t hide poor technique with these utterly simple dishes. It will be crucial that every ingredient is excellent quality, and your timing and techniques must be perfect!

[@josiegriffin4900]

This is also good with fried diced prosciutto and grated romano cheese

[@layton3503]

@@josiegriffin4900 I like mine with sautéed broccoli rabe

[@jay0kew]

Italian cuisine is the number one when it comes to ingenuity... a dish made with only 3 or 4 ingredients and it is so difficult to make it twice the same... Pasta aglio e olio... Pizza maguerita... I could live my entire life on Italian food : common products in such a combination that it tastes good.... always !

[@robertcocciardi2772]

My Nana was from Pescara Italy. She made this dish with fish every Friday. Your method is unique. The pasta in the low water fry pan, mixing the starch with the garlic purée, she used slices. I think I may like yours even better. I will try it. Thank you, Chef!👍❤️

[@ricktwisty5636]

Hey she might have been on to something, I heard from a fella that if you slice the garlic thin enough, it'll liquefy in the pan with just a little oil.

[@E_O_S_]

@@ricktwisty5636 that's the jail scene in Goodfellas 😁😁

[@igottogo100]

@@ricktwisty5636 Both Pauly"s are gone and there's nothing we can do about it 😂

[@Lordsheva80]

A Robbè what’s a nana???

[@robertcocciardi2772]

The term, ‘Nana’ is a grandchild’s short form of saying, ‘Grandma’.

[@sammyjo8109]

My husband had an older coworker named Guido from the Liguria region of Italy. He often invited my husband home for lunch where he prepared this teaching my husband how to make it. It is a family favorite so simple and quick to make. We call it "Guido Spaghetti.' Everyone needs to try this simple delicious dish!! We serve it with sliced tomatoes marinated with a little Italian dressing topped with fresh grated parmesan cheese. Another great recipe Chef! Thank you!

[@user-sg8kq7ii3y]

Did you hear his advice at the very end? Italians don't put cheese.

[@rednef71]

I could just watch Chef Jean-Pierre cook all day long. I already love food and cooking but he just adds such joy.

[@tawpgk]

This is one of the few dishes I MUST make for my daughter when she is in town and also many of my friends just go nuts over this dish. I make it basically the same way except I slice a load of garlic and heat it up with chili flakes at the lowest possible setting so the flavors extract into the oil. Before the garlic browns I add the pasta water and complete as you do. So simple, so delicious. It's all in the technique and the liaison.

[@adofonconi9753]

yours is the traditional method

[@nobodyknows3180]

I love Chef JP's enthusiasm in these videos, sometimes he really gets emulsional!!!

[@DaniMacYo]

I just love how honest Chef Pierre is when explaining things. He really goes into great detail about every ingredient and it’s purpose.

[@hamishmacintyre4600]

Chef JP’s infectious enthusiasm makes us want to get straight on to cooking his recipes…..he makes it look just like something that we just have to do and do it right now!!!!! Bravo chef Bravo.

[@captaincaption]

I love when Chef Jean Pierre actually tried the food himself! It's the best part of the whole video, always. 😄

[@alexandernorman5337]

Sometimes, I cringe when he tries the food because I know already that it is going to be super hot. Not this time though.

[@smiley9872]

@heather For sure!

[@billhouchens7439]

The “oh…OH…OHH…OHHHH” while he wiggles his fingers crack me up, every time. Also, when he “works” his sauté pan’s contents he does a little hop each time. He is by far the most accomplished and best instructor for making delicious food. I get so hungry just watching his intro! The colors, the sauces…

[@skadooshly]

It's the finger wiggles 😂 you know it's good!

[@captaincaption]

@@skadooshly absolutely 😂

[@cyndifoore7743]

The Italians are genius for architecture, painting and cooking.

[@ChefJeanPierre]

And cars, and fashion👍👍👍😊❤️

[@jsfbr]

Dear Chef, I created (maybe someone else has done this too, I don't know) a derivative recipe: spaghetti with garlic juice and oil. I use a juicer to extract the juice of one garlic head (two if you're a garlic lover) for 1/2 kg of pasta. After that, I pass a bit of water with the juicer still running to help collect all of the juice. Then I add the juice to the heated oil in the pan and stir to extract the scent. I add the pasta with some pasta water. Pro: the garlic perfectly spreads through all the pasta equally. Contra: apparently you spend more garlic than when doing it the traditional way. Of course, parsley and other condiments are added. All the best!

[@mathis8007]

Bonjour Jean Pierre, j’adore vos vidéo et votre attitude instructive. Vous enseignez très bien l’art de la cuisine.

[@peterkurth933]

You are truly one of a kind. There are only positive cheerful comments here and that's really unique. You bring heart and soul into you teaching, and everyone sees you're coming from a place of great self esteem and confidence. No need to prove anything like these kids making videos to look good. Amazing chef. Thank you so much.

[@ChefJeanPierre]

Thank you 🙏 ❤️

[@francacece585]

I am from Rome and you were spot on! I usually add anchovies in oil and garlic and chilli. Top with parmigiano Love you chef!

[@giorgiobianchi720]

io sono di milano e come li fait u e lo chef del video non e´ l originale tu metti le accughe e lui non mette oevo puro ma con gusto agliato i gusti sono gusti la ricetta originale e´ un altra cosa

[@frankbroker3698]

Chef Jean Pierre could make toasting an English Muffin seem exciting! I love the passion he displays while he cooks. That is what cooking is all about for me. Alio E Olio...Mille Grazie! (BTW his prime rib recipe is our go to method also)

[@ChefJeanPierre]

🙏🙏🙏😊

[@johntiger5]

You are the best chef .. even the pictures make me hungry. Looks my Italian grandmothers.grandmother's.. wow.. Only the best chefs can make a " Simple Italian Dish" a work of art to all 5 senses, sight, smell, taste, feel...(texture of the pasta.)...and sound .. of everyone saying" delicious.. Thanks Chef.

[@shazzy84]

Thank you chef! This is one of the BEST tasting Italian dishes I've created. So flavorful and simple. Amazing.

[@GTRxMan]

Perfect! You got it absolutely right. Using less water in this dish (as well as with cacio e pepe) is the key to a nice creamy sauce.

[@skmarrama]

I love how you take a gourmet dish and break it into simple steps. I really appreciate you and these videos!

[@alimantado373]

Umm. this is a peasant dish not gourmet?

[@skmarrama]

@@alimantado373 I know, but Chef does a new recipe weekly. He is imparting years of experience and cooking knowledge on his channel with each new upload. I just appreciate learning from him.

[@vancouveropenbsd985]

And then I think of how much said dish would cost in a fancy restaurant not including drinks and tip.

[@culturedslob]

Stumbled onto your videos randomly. Very pleasantly surprised to see such good cooking. Great tips and highlighting of important points. Looks delish!

[@dikeosp]

As always, Chef JP knocks it out of the park! Humor, teaching, cooking and always with enthusiasm. Infectious and wonderful love for cooking. I have been following this channel for years and it definitely made me a much better cook. Thank you chef JP!

[@5050kas]

So simple yet delicious. Food and cooking does not have to be complicated to be tasty, elegant and fun! Thank you Chef JP...... we love you and all you do for us!

[@DownButNotOutYet]

Hello Chef J-P, it is wonderful to cook a dish that is close to your heart, it looks fantastic and I am sure it tastes great. I have a packet of - it looks like long un-cut macaroni, not sure of the proper name. That will work perfectly for this dish. The serving plate finishes off the dish wonderfully. It is elegant and just perfect for the pasta to nestle into the hollow. I can almost compare this to just stirring a basil pesto through the pasta!! This is a top winner so far, anybody can cook this and not mess it up and still eat like royalty. Thank you for showing and sharing. When I bought the pasta somebody in the house was a bit upset and asked why I bought this, I know even though pasta might all taste the same, just different shapes etc., but each one comes to each own presentation when served and cooked correctly. Many blessing.

[@ChefJeanPierre]

🙏🙏🙏😊

[@donnasue2394]

Always learning something new watching you. I’ve made this a million times, never thought to cook the pasta this way for greater starch content in the water. I love it with anchovy!

[@rkmugen]

When my folks passed away many years back, and after my siblings moved out into the world, I had little choice but to learn to cook for myself. This dish, Aglio E Olio, was among the very first ones I managed to not screw up! Thank you for this recipe, Chef... and also for taking me back to my own home-cooking roots, reminding me of my own humble beginnings! 💪🍽

[@lynnettespolitics9656]

Nice story, I'm of Scandinavian roots, I always wished our cuisine was more glamorous, no matter how basic!

[@Hasio-Maszkietnik]

@@lynnettespolitics9656 I wish the same forPolish cuisine, so boring.. it's just sauerkraut, potatoes and fat

[@fransbuijs808]

​@@Hasio-Maszkietnik I'm Dutch and it's the same here. Our cooking is just simple. The Italians can turn simplicity into magic.

[@adofonconi9753]

@@fransbuijs808 I'm italian and I find something interesting in every cuisine. Dutch cuisine has some great things, like some cheeses, those thick soups/stews like stampoot, and of course all the colonial influences. And I like a lot of scandinavian desserts. I don't know well polish cuisine, but all eastern europe cuisines have a long history, I'm sure there are many top notch foods

[@jmoodaachefjoe6368]

This was a staple in my house growing up JP. We liked to use peperoncino. Cento makes a good one. But honestly in an Italian household we put oil and garlic on everything!!! Great dish JP!

[@markdziadulewicz6160]

I love this with a hint of lemon and chopped chilli...lovely recipe chef 🥰

[@johnschneider4160]

You did it again, Chef! My culinary horizon is constantly expanding with each video! Thank you.

[@bigsistermaria5578]

as an Italian my mother always made this. thanks so much chef And as always we love you 💕

[@racheilroth6043]

Not an Italian so I wanted to know... Y are portion in such less amount??

[@66meikou]

The first time I went to Camden Town in London, my girlfriend and I traveled by train as we lived in Bedfordshire. Coming out out of Chalk Park tube station we started strolling towards the markets in Camden. Not far from the tube station was this Italian gelato place that also served food. As we were hungry, we decided to try it out. This was where I met aglio e olio for the first time. It was fabulous. Of course I had to have a couple of perroni's with it and then an outrageously good chocolate ice cream dish for desert. Everytime we went to Camden, that place was the first port of call. Excellent video of this recipe Chef JP!

[@user-sg8kq7ii3y]

Couldn't have been authentic food, being that it was in London. Need to go either to Italy for authentic Italian food. Another option for authentic Italian food is in the United States at this famous Italian restaurant called Olive Garden. They have the best Italian food outside of Italy! Give it a try!

[@NB-817]

Dear Chef Jean-Pierre - just a not to tell you that I have learned so much from your videos - thank you an keep them coming. A very grateful fan, Joe

[@adonnamanzo659]

I love all your videos and never miss a single one. I have heard you say a few times that people complain about the length. I love the length and the way you explain everything. You have a great sense of humor and are also entertaining. Thank you so much for your videos.

[@NoteConference]

Now that's a great idea with the minimal water for starch. I have never heard anyone come out with that before. Gonna use this for most of our pasta dishes especially white clam sauce. You are the Man @Chef Jean-Pierre!

[@eg6199]

Chef you truly bring a positive energy to the kitchen and to your teaching! Thanks for the channel!

[@stevetarrant3898]

I love making this, so simple yet so tasty. A bit of freshly grated Parmigiano-Reggiano on top does wonders.

[@hibiki54]

The one thing I love about Italian dishes is that they can all be cooked under 10 minutes with only a couple minutes prep. Much love, Chef.

[@businessasusual9077]

... some Italian dishes can be quick to prepare, certainly not all of them!!!!

[@rbettsx]

..and the ones which really are quick depend on wonderful raw materials, which the producers really care about. Not always easy to find in industrialised food-cultures. Long live the slow food movement!

[@fransbuijs808]

​@@businessasusual9077 Bolognese sauce gets better the longer you cook it.

[@robertcleary8344]

My goodness, this is an amazing recipe !!! If you haven't tried it you do not know what you are missing !!! Thank you Chef for another WINNER!!!!

[@anthonyiannone8766]

Favorite dish since I was a child; I'll do exactly as you say Chef...You are the best without a doubt! God Bless

[@LIZZIE-lizzie]

The most unique presentation of this dish, ever! aMAzing!!! Looking forward to making this as just don't have all the ingredients at hand. Thank you, CHEF JEAN PIERRE ❣

[@adamuk5037]

My mum used to make this as a quick lunch when I was a child! Soooooo good! She used to use clarified butter in it too.

[@Nancy-ir4de]

You precious, precious man! I am a new subscriber and I have watched your videos over and over and over already! Chef....I thrive on shrimp, and end up throwing out so many, many shells. Can you give us a recipe for seafood, or fish, or shrimp stock? You are my love!

[@rosannacelluzzi6714]

Thank you chef. I have been making agile e olio all of my life and never understood how nuances could improve the final dish. I am learning so much from you. We are so lucky to have this access to your expertise.

[@ChefJeanPierre]

🙏🙏🙏😊

[@marcpalices9997]

Hi, are you italian ? :)

[@karindickinson7993]

This is what I like. He gets so excited and I am waiting, when he tucks in his food , fantastic.

[@tonystafano4028]

So happy to hear "well hello there friends"!

[@carlozippi2569]

Bravo Chef Jean-Pierre! We make this often and I always learn from you. When we have dead ripe tomatoes we add before the garlic and cook a bit then the same

[@David-qs3cy]

I used to go to a Italian Restaurant in the late 70's early 80's. This is what I always loved to have, I can hardly wait to try this, "The Jean Pierre Way". My way was never anywhere close to what I had at the restaurant and I gave up on trying to recreate it. I can see why now, it never was any good, thank you Chef Jean Pierre !

[@jeremywhite164]

Thank you Chef JP. Brilliant, as always and so much fun to watch. Thank you for all the wonderful cooking instructions and tips you pass on on every video.

[@ann.obrien5139]

Beautiful, I’ll make this again . I’ve made it before but never happy with it . I reckon this one will be the ONE !!

[@rbrice1981]

Great tutorial of one of my favorite dishes! Wonderful and authentic aglio e olio! Such a simple dish and people often get too creative with it. Use a good pasta, good olive oil, garlic, and pasta water (don’t use too much water to boil your pasta). Parsley and chili are common as well. Don’t put the cheese in it. I love how you used the parsley stems. I want to try that next time. Also - don’t burn the garlic! Once it starts to brown, cool it with pasta water! Best recipe tutorial I’ve seen!

[@ChefJeanPierre]

Thank you 🙏

[@FuzzyPuddingGamer]

Morning Chef! Such a simple dish in terms of ingredients. But full of satisfying flavor and tricky to make without proper technique. Love this dish.

[@theart8039]

A lot of chefs dont make the emulsion like he said..I was in Aix en Provence where Chef JP comes from few nights ago (my Granny have an apartment there) and its not far from Italian border..its where France meets Italy for food and if you ever go on holiday there, I think Aix is better than Cannes..there's no beach but it's a beautiful town..elegant with amazing restaurants..Stay at Hotel St Cristophe..its where I had this dish as a starter (and I had cheese..oops)

[@nadialaribi]

@@theart8039 That's true for me too, Aix is definitely better than Cannes!

[@zephyrsonzephyrson8618]

I love this. I often make something similar but I still learned something today; the water and the oil. Not only is it simple, delicious and elegant, but it only costs about $2.00 or $3.00, if you already have the ingredients. 😉👌

[@barbarafinn9499]

Oooh. Im going to make this tonight with my chicken.!! I so enjoy watching you! But Chef, you video is so short! 😪😪 I look forward to watching you every Monday and Thursday. The highlight of my day!!♥️♥️

[@doreeavi]

I love your recipes , I love the way you explain the techniques Please go back to your longer recipes I really enjoy your recipes You bring joy and happiness Your enthusiasm is so inspirational You are a very special person God keep you safe

[@ChefJeanPierre]

🙏🙏🙏😊

[@ericcoffin1696]

Dear Chef, you're the best! Another great recipe. Every time we have guests over for dinner I'm shopping for recipes on your channel. And I've shared your channel with many friends and will continue. I feel like a student to the Master. Professor Chef JP! Please keep it up as we're all depending on you for great food, cooked at home, and shared with friends and family. Bravo!

[@RabbitWatchShop]

Dude, he didn’t even cook this properly.

[@shaneownbey]

The detail you gave use on using the rich pasta water was very helpful. I have made Aglio E Olio before but not they way you described. I think your method will be better. Thank you Chef Jean Pierre! :)

[@kamitebyani5309]

Love it , I make this for my family, I do add a bit lemon juice and a little Parmesan .

[@billhouchens7439]

I’ve made this for years. It’s my go-to during the week when I want something simple, delicious and filling. Fifteen minutes from a standing start. Cooking the pasta is the longest time consumer. I’ll sometimes slip in mushrooms at the same time as the peppers, it’s an amazing dish!

[@dwaynerandolph3565]

@Chef Jean-Pierre That's one my favorite dishes ! I've made it incorrectly for year's but thanks to you I now know how to really create this dish 👍🏽✔️

[@msjsq1966]

Chef JP, you are my favorite channel. Thank you so much, as always, to you and your crew for all that you do.

[@The1Mustache3]

I eat pasta almost every day. I love aglio e olio, cacio pepe, and Al burro. The simple things in life are often best. Another gem chef.

[@warmweatherfriend1756]

Growing up in a large Italian-American family, we had spaghetti with olive oil and garlic many times. Delicious! I'm going to try chef Jean Pierre's approach instead of using the large pot. Before broccoli rabe became available in stores, my grandfather used to grow it and we often had it with pasta. Highly recommended! The bitterness of the vegetable really blends well with pasta, olive oil and plenty of garlic. As the old TV commercial used to say back in the 1970's : Try it , you'll like it!

[@silkyj9810]

The small amount of water is the secret I've been missing

[@taelandi]

@@silkyj9810 I've been doing this inadvertently out of impatience lol I hate how long a big pot of water takes to boil

[@mcricca1]

Simplicity is your motto dear Chef J-P, that makes everything affordable and fun. These are all Granma recipes that are so tasty and yummy !! Bravo Chef J-P to show a quick to prepare recipe 😀

[@blokeabouttown2490]

A simple and classic recipe that is great to eat, thanks for another good video Chef.

[@scottydog6539]

This is good with anchovies added. Or, this recipe with nice bot soft broccoli or broccoli rabe. Yum yum yum.

[@gheretmaaar7652]

Most simple dish but the best if done right.... too many people just throw it together, not taking the time and care with it that it deserves just because it has minimal ingredients.... Great video Chef!

[@Chris-op7yt]

one of the simplest and very tasty dish. a good stand-by for impromptu dinner.

[@AhmedMostafa-jt3xu]

My goodness, the passion you're talking with is just amazing

[@DPB1947]

Thanks, Chef. As a poor kid in Brooklyn, I always looked forward to this inexpensive but delicious staple whenever my mom or dad would make it. You make it actually look elegant in your video. I assure you, Aglio e Olio will be one of the very next meals I cook at home -- I think tonight! Thanks, Chef.

[@MrMnmn911]

I've made this several times and I'm still perfecting the finished pasta firmess, using Monograno Felicetti Spaghettoni. Right now I can not for the life of me find Red Chili Peppers anywhere! I've asked, and all grocers around have said it has not been available for a while....so, I used Red Pepper Flakes and also some Red Pepper flake powder that I had ground into a pretty good powder. And also used Red Bell Pepper for the red in pieces in the final meal. Can't wait to make this when Red Chili Peppers become available again in my area. This reciepe is delicious indeed.

[@ChefJeanPierre]

Awesome!!! You are using some of the best pasta in the world!!!👍

[@ronhansen7717]

Another simple, but elegant dish. My wife is Italian and I am half Greek. Besides the inevitable arguments (j/k), we both agree on good food and you will find it here! Atsa my boy JP!😋

[@annenelson9270]

Simply delicious,! Thank You Chef Jean Pierre for the technique and recipe 😊

[@dennissantana3722]

I love your passion for cooking , thank you Chef.

[@tammygorsuch]

Another amazing recipe!!! I live for Monday and Thursday, knowing Chef will drop another amazing video!! I have learned so much. Hubby is so happy I'm learning and trying different things. He even asks if I am cooking something new from Chef Jean-Pierre today ❤️

[@Roberto-oi7lm]

I made this tonight for my wife and me. It was perfect. I even twirled the pasta in my ladle and plated it like i the video. I printed the recipe and put it in my "keeper file". Thanks.

[@christine8203]

Cooking is such a joy for you! And no doubt the food will taste delish having been infused with your joy!

[@rileyzmusic]

Bravo JP …. A fantastic midweek supper 🍷 Do you have a Porchetta recipe for special occasions? LOVE LOVE LOVE whatever you do. Merci Beaucoup my friend xx

[@qwestgirl]

This is one of the best pasta dishes I have ever had//made! Thanks for sharing!

[@randalltom9750]

So simple, so delicious! Fantastic Chef JP! Bravo, and thanks for the video!

[@pfranks75]

I love your cooking videos, they are packed full of helpful tips which will improve any cook’s ability to create dishes.

[@ChefJeanPierre]

Thank you so much 😊

[@WilliamImhof]

Amazing. I can do clams with white wine sauce perfectly (which to me is very similar method) but never got the simple algio e olio down pat (always hit or miss). Now that I see what you've done (that low water method is great) I think I can get this one done in a consistent way as well. TY chef!

[@bones2610]

You always make things look easy and fun.

[@ffsmma]

I love this dish, I have made it 100s of times. I usually like to put some Parmesan Reggiano and some Bacon(and drizzle the fat) at the end, just to bring some extra flavor to it.

[@Bob-M]

Try pancetta, the flavor is so much more elegant with pasta. I didn’t believe it, until I tried it.

[@ffsmma]

@@Bob-M I did and it's delicious. Unfortunately it's hard to get where I live.

[@Pixx2266]

We need a compilation of Chef JP tasting his food. God bless this man what a treasure :)

[@micahlouise9539]

I watched this wonderful South Korean Drama made in 2010 called "Pasta" about an Italian restaurant in S. Korea, in that series making the most wonderful Aglio E Olio was the Holy Grail of making pasta. Some of the pasta cooks and the Chef were trained in Italy, some of the cooks trained in Korea, and there was a war in the kitchen against the two until they needed to come together to win a competition. Great show! I too love this dish, this video will help me make it better! Thank you Chef JP. (where I live in some of the Italian restaurants will almost kick you out if you want parmesan on the wrong dish, at the very least there is a fight... I kid you not! I will try this without the cheese, I am pretty sure that was how they made it in the show Pasta)

[@alimantado373]

I love this with a hint of anchovies just crush them and add tpo the olive oil and garlic while cooking. Che Buono! ❤

[@hartmutthomas989]

Das erste für mich nach dem anklicken : direkt der Daumen hoch . Ihre Vorstellungen sind grundsätzlich gut .😉

[@ChefJeanPierre]

Ich danke dir sehr!😊

[@joycela2617]

Gonna try this for lunch today - never used the pepper before so I’m excited about adding that extra flavor layer!

[@villainuday5365]

absolutely wholesome! God bless

[@UncleLowbrow]

Thank you! What a coincidence, because I've been making this dish a lot, and I've always struggled to get any kind of emulsion to work. I've also been cutting my garlic into thin slices, which just end up getting pushed out to edges away from the pasta every time. 2 to 1 and a low amount of water! I'll keep that in mind. Thanks!

[@Fontoflife]

Love aglio e olio chef and yours looks fantastic. It's amazing how these simple food combinations can taste so good. I did up a pasta variation with crushed mint with a little bit of crushed red pepper. It tasted wonderful. Like I said, the simple foods and the simple herb/spice blends taste best.

[@alfreGr]

Really love it Chef! “We’re gonna make an emotion”.off course we are! Beautiful emotions with such an amazing dish!

[@bigcheezmoe]

Wonderfully done...such enthusiasm.

[@g3everex]

Oh! I wish I had known of this dish when my daddy was alive. He loved anything garlic. This dish looks out of this world. I can’t wait to try this with my wife.

[@gobychettiar7139]

I love the way you do the explanation of this fantastic food..🙏🙏

[@tejpreetjuneja2556]

Just came from Vacation in Italy, and here you are, I was planning to request few Italian dishes, and this was one of them…Wonderful Chef, Thankyou very much 😊 But must add that, even Italians can’t beat the “Creating beautiful Emotion” (emulsion) between oil and water 👌 ROFL 😂😂😂😂 You are Awesome

[@helenamarques1240]

Super delicious and taste I love the way you guide us .I loved your recipe simple elegant and health. Super thanks for wonderful video.🥰

[@edwindeuning2922]

A wine pairing segment?? Thanks for what you do chef, I look forward to your videos every week.