As an italian, all I can say is this is common knowledge. Everyone knows it's the best way to enjoy pasta, you dont't have to be a chef. It's our tradition. It's also the basis for "cacio e pepe" or "carbonara", they need to be extra creamy. So don't forget to collect a reasonable amount of cooking water before draining the pasta (expecially the white foam). Pasta must not be fully cooked when you drain it, you finish cooking stir-frying it in whichever sauce you prepared and adding cooking water little by little. When you reach the desired consistency , kiss your fingertips and say: "Perfetto!"
I thought I was crazy for finishing my pasta this way because in so many recipes they turn it off like their life depends on it as soon as the pasta hits the sauce, glad to hear it lol
As an Italian, I wholeheartedly welcome all cultures to create their own spin on traditional dishes. At the end of the day, food brings us together and it is beautiful to see others love these dishes, even if they aren't EXACT to that tradition. Please stop gatekeeping food to those with criticism.
I don’t think it’s gatekeeping. He did a different recipe, but he didn’t do aglio e olio. He basically created a pool of fat with the butter and then threw the pasta on it. The idea of the aglio e olio is that the flavour of the first goes into the oil, and you don’t need that much fat! Italian dishes are healthier than it looks
@@adrim7924healthier? Lol that is such bullshit. Italian food is great but definitely not balanced. It’s either lots of fats and carbs and 0 protein. Let’s not talk about fibers
Have you ever seen Gina Lollobrigida (died at 96) or Sophia Loren (89 and still kickin') or Claudia Cardinale (85 and still kickin')? They are all true Italian women and ate Italian food all their life and are epitomes of beauty.
"elitist". dude you just need one type of fat and starch from water. I'll never understand why people need to make recipes more complex than they are by adding unnecessary ingredients.
I am Italian and yes traditionally there isn't butter in aglio e olio, but I think it's good too, anyone can make a special version of a dish. The final result it's very good looking and make me want to eat it, good job bro!
Quindi spaghetti con burro, olio, aglio, peperoncino e soprattutto limone.. Lo mangeresti? Poi c'è un errore nel titolo.. Non è italiano quel piatto così!!
Italians arguing over recipes will never not be funny. If they would just take the time to leave their own village they would find that there are a dozen "original" recipes for the same dish. "An Italian would never put butter into the dish, you massacred it" . Some Nonna 3 villages over "and what's the most important thing? Butter. And lots if it" You can replace "butter" with anything that an Italian ever complained about
@@borstenpinsel The further north you go, the more butter they use. The further south you go, there will be more chances for you getting arrested for using butter...
I would definitely enjoy this dish, but only now and then. Carbs(pasta) and fat (butter) combined are high in calories. Your body would use the carbs as the primary source of calories and the fat from butter would be stored as …… fat ! This is typical of our American diet and perfectly explains the obesity epidemic. Everything in moderation. Will definitely try this recipe ……. hey you gotta live once in a while. 😊
Quick tip... when cooking pasta to get an optimal "cream" it is necessary to release enough starch from the pasta, everybody thinks that this magical starch comes from the pasta water but it actually comes from the pasta itself. Pasta react the same as risotto rice more you stir it more starch it releases. To get a better idea out of it you should boil the pasta for about 2 minutes in the water then transfer it to the pan with the desired sauce and cooking it for another 5 minutes while stiring it constantly with the tweezers adding one ladle of pasta water at the time. To get the optimal creaminess then just before plating ad some EVO oil to it jump that pasta like an Italian mad man and the oil mixing to the water will create one EMULSION that you will no need no butter no more my friend !!! Hope this will be helpful.
Where do you get the idea of stirring it more to release more starch? There have been expiriments done between stirring risotto constantly and every so often and the texture is literally no different. The perceived difference is in the concentration of free starch. The smaller the volume of water the higher the concentration of starch. So your advice is still solid just not for the reason you say.
Just a tip for agalagalo, good for any finish with lemon: instead of lemon juice, use grated lemon's peel. It's much more aromatic and no bitter at all. You need bio lemons, though, or you'll be eating pesticides and curse agalagalo for killing you badly.
Pasta with garlic and oil is considered peasant food which when looking at the most delicious peasant dishes throughout the world are always the best and most delicious. Pasta with “agio is garlic “ and “olio is oil.” As a Catholic and a Sicilian we would eat this almost every Friday during lent. Yum. Next time save a cup full of the starchy and salty pasta water it will give you and extra creaminess. I know you didn’t as for my opinion but here it is……always, always, always salt your pasta. Always. ❤
So was lobster back in the day lol. Even short ribs was cheap peasant food until like 10 years ago when michilin restaurants figured out how to turn a $3 per lb meat into a $20 tapa dish with like .2 lbs of short ribs
@@Sc9cvsd ……. I wish my parents were onto to how cheap lobsters were! lol It’s just ridiculous at how expensive groceries are Saturday I needed to do some shopping. I didn’t buy any lunch meat or meat and my bill was $200! I’m sorry but that’s insane. And we need to make that stretch for the month. And there is zero reason for the increases since Covid.
@@michellemeyer1649, Well excessive government spending causes inflation so there’s always that. Thank you for the great recipe to have during lent, it’s always nice to have something different to try when you’re trying to be faithful.
That white water he poured into the sauce is actually some of the pasta water from the boil. That water has a lot of starch in it which helps bind all the flavors together and keeps the sauce from separating due to the fats and the lemon juice.
@stephenimsong3462 honestly I've been cooking pasta dishes since high school. Made many yummy ones but only in the past year or two added the pasta water, I'm 35 now
In the end the whole fun from cooking comes from experimenting and creating your own stuff. It's not really hard or extra fun to cook strictly like the recipe. A little variation might open your taste buds to whole new worlds. I find it weird that people get offended by someone who doesn't cook their food like they do.
@@PVT_Whitetrue, theres VERY few dishes where I would say you can’t substitute things. Like for a proper amatriciana… it’s just guanciale,passata and pecorino cheese. But even then I wouldn’t think it’s crazy to use pancetta or add some pepper flakes. Everyone tastes things differently. Id imagine every Thai curry I’ve had has a slight difference in ingredients and ratios. Something I’d think is weird is like adding new stuff to a tiramisu, but I’m sure it can be done in a great way and I’m just not the cook to do it.
Alright....I saw this and thought to easy must be cutting something out.... Turns out, this is AMAZING I made it for a party filling, delicious, and tastes gourmet. Thankyou
Aglio olio e peperonico is one of my fav pasta dishes, to the point where I decide wether or not I will love a restaurant based on how they make it (RIP DaMichele's, yours was bomb and blew my sinuses clear off). This might not be it but it still looks delish and I would eat.
from what I understand this is "spaghetti aglio, olio e peperoncino". a fairly famous recipe in Italy. you make it a little different but even here in Italy there are many variations. sorry for my English e buon appetito a tutti 😜
I love when you stir the pasta and it speaks French! I heard it say, "Oui." Looks great....and sufficiently simple that I might just try and replicate it.
uno si entusiasma per una ricetta italiana per poi trasformarla in qualcos'altro... comunque è onesto, è pastaalagaglo e quindi l a ricetta tradizionale è salva!
AS LOOOONG AS IT TASTES GOOD HE CAN CALL IT WHATEVER HE WANTS, AND HE CAN PUT WHATEVER HE WANTS IN IT…IT LOOKS AMAAAAAZZZZZZZIIIIING…SO CHILL🥰😂 TBH…I THINK HE WAS BEING FUNNY WITH HIS PRONUNCIATION OF THE DISH…BUT EVEN IF HE WASN’T I’M STILL EATING IT🥰 WHAT TIME IS DINNER CHEF? 👨🏽🍳 ♥️
@@kingtut7366 Oil, garlic and the pasta is the original recipe(and salt if you want to). He added chili flakes, parsley, butter(no point in my opinion) and lemon. I think I didn't miss anything. Personally when I do it I just add the chili flakes, since I like it spicy and that's about it. Edit: Apparently the "peperoncinion" version have parsley and chili in it, so I guess he did this version and not just the oil+garlic version. Honestly I never even know there is another "official" version.
This recipe isn't easy, if doing it the 'correct' way. Which means cooking the pasta in very little water so it becomes really starchy and thick. Which makes it hard to get the salt balance right.
The video cuts every few seconds. He's bringing it back to the stove to heat up, then returning it to the heat proof coaster to film, over and over. It just makes the video look nicer, there is no magical heat coming from the wooden coaster.
@@ori-yorudan Fake news. It's actually the type of wood and friction created from swirling the pot on the wood, able to reach temps of 400f doing this. I've been cooking this way for years, saves so much money compared to using a gas stove
I'm Italian, grew up on Nonna's cooking, and these people who are so mad about the butter..... Smh. Whoever said people are mad if you don't make it like their nonna makes it is absolutely right. I'm totally used to how my family cooks and feel weird about other people's versions but geez louise these people are controlling and hateful. No appreciation for the simplicity of tasty food and no respect for the taste of others. It's like for example for me "traditional" lasagna does not have egg or carrot, though some would say it IS traditional! Yet for me that's sooooo weirddddd. But if someone puts it, sure I feel like ugh this isn't lasagna, but frankly if you set aside your emotions for a second you realize that it's pretty arbitrary and crazy to be so difficult and close minded. Just be respectful, man. It isn't that hard.
@@artirony410 we are talking about 1492, we had time to create new culinary traditions since then ffs. Plus we have the highest quality tomatoes in the whole world so please shut up and enjoy your mac&cheese
@@sidra7788 unfortunately no, I don’t speak Italian so I had a hard time recalling the names of all the wonderful places I ate at during my week in Italy. However “Vivoli” is my official florantine gelato recommendation where I had a wonderful oranges and cream gelato with pieces of candied orange peel mixed in.
The pasta Does look delicious, but I'm more excited that I now don't need to wash another utensil cuz in gonna start stirring with a piece of spaghetti!!
Best recipe? This is a recipe a poor high school student would make because it's so simple. Can't possibly be very tasty unless you're used to this kind of bland food.
Aglio olio and peperoncino it’s beautiful that even a simple dish like this American people can ruin by adding ingredients that are not needed. 3 simple ingrediente Garlic Olive oil not butter and chili flakes peperoncino after finishing you can optionally add parsley stop
@@asafa36363636 he did though just not the way you make it if it's got oil garlic and pasta who cares? Tomatoes weren't even in Italy 500 years ago they came from China I'm sure an Italian 500 years ago would say you're "ruining" their dishes with tomatoes so let's cool down on the snobbery.
@@crispylizard4348 from China? 🤦♀️🤦🤣🤣 you must be american are you? Is not a fact of snobbery but this is not a real dish and is not aglio,olio e peroncino! I suggest you to ooen your history book if you have one...or just google it man, you are so ignorat! Tomato from china 🤣🤣🤣🤣i have to show this to my friends. Hilarious 🤣🤣 Aniwatly since 1861 Italy was not like we know it now! Really man just open a bloody book!
i remember my friends mom and dad made this together, such a cute couple but man when took a bite at that dish, my mouth fell in love and i ask for like five dishes and they were so happy that i loved it, what a happy couple they were ♥️🤤♥️ ahhhh good times
io non capisco come gli americani riescano a sbagliare un piatto del genere. è letteralmente la pasta più povera che puoi fare, praticamente senza niente. il procedimento è semplicissimo, quasi banale. boh
In Italia ti menano se fai una pasta così. Errori da evitare: 1. Burro e olio mai insieme 2. Usa un cucchiaio di legno con la pinza graffi la padella 3. L'hai fritta in pratica sta pasta non c'è crema
One of my favourite recipes, and so easy too! I like to add some preserved lemon (skin only, diced very finely) as it provides both a lemony hit and needed salt. Plus I never seen to have fresh lemons when I want them!
“That’ll be $25 sir, adding chicken is an additional $5”
just missing a Scarlett Johannsen
(Chef's pasta scene reference)
@@SenpaiKai9000 What I wouldn't give to have a Scarlett Johanssen smelling like garlic on my couch right now
@@TurquazCannabiz ayo?? 🤨📸
@@SenpaiKai9000 I was thinking of that as soon as I saw the parsley
@@TurquazCannabiz you want a bad actress to smell like garlic on your couch? To each their own I guess.
People be talking about how he massacred aglio e olio but he made agalagalagalo so chill out guys!
Lol😅😅😅
I mean…you are not wrong.
What was that stuff the kind of wooden stove beneath the pan that he puts on ?
@@irasavitri5797it’s the heating element. Pretty cool!
@@irasavitri5797it’s to rest the pan so it doesn’t damage the table. The pan is residual hot from the heat so it just cooks the pasta with that
As an italian, all I can say is this is common knowledge. Everyone knows it's the best way to enjoy pasta, you dont't have to be a chef. It's our tradition. It's also the basis for "cacio e pepe" or "carbonara", they need to be extra creamy.
So don't forget to collect a reasonable amount of cooking water before draining the pasta (expecially the white foam). Pasta must not be fully cooked when you drain it, you finish cooking stir-frying it in whichever sauce you prepared and adding cooking water little by little.
When you reach the desired consistency , kiss your fingertips and say: "Perfetto!"
That's as an Irishman !
I thought I was crazy for finishing my pasta this way because in so many recipes they turn it off like their life depends on it as soon as the pasta hits the sauce, glad to hear it lol
Bjour est se des pâtes à l ail ?
As an Italian, I wholeheartedly welcome all cultures to create their own spin on traditional dishes. At the end of the day, food brings us together and it is beautiful to see others love these dishes, even if they aren't EXACT to that tradition. Please stop gatekeeping food to those with criticism.
I don’t think it’s gatekeeping. He did a different recipe, but he didn’t do aglio e olio. He basically created a pool of fat with the butter and then threw the pasta on it. The idea of the aglio e olio is that the flavour of the first goes into the oil, and you don’t need that much fat! Italian dishes are healthier than it looks
@@adrim7924healthier? Lol that is such bullshit. Italian food is great but definitely not balanced. It’s either lots of fats and carbs and 0 protein. Let’s not talk about fibers
Have you ever seen Gina Lollobrigida (died at 96) or Sophia Loren (89 and still kickin') or Claudia Cardinale (85 and still kickin')? They are all true Italian women and ate Italian food all their life and are epitomes of beauty.
Mate your not an expert okay we see you @@professorm3136
Shut up. Gatekeep your cuisine to protect and conserve your culture 🗿
~Puts butter in aglio olio~
Elitist Italian: *faints*
"elitist". dude you just need one type of fat and starch from water. I'll never understand why people need to make recipes more complex than they are by adding unnecessary ingredients.
No need to be elitist if the name of the dish is oil and garlic and it has something other than oil and garlic it wont be oil and garlic
@@astral_anomaly2250 Calm down junior.
@@astral_anomaly2250 gonna piss your diaper?
@@PartikleVT but it also had pasta, salt, chili flakes, parsley and lemon in it.
I am Italian and yes traditionally there isn't butter in aglio e olio, but I think it's good too, anyone can make a special version of a dish. The final result it's very good looking and make me want to eat it, good job bro!
Quindi spaghetti con burro, olio, aglio, peperoncino e soprattutto limone.. Lo mangeresti?
Poi c'è un errore nel titolo.. Non è italiano quel piatto così!!
Italians arguing over recipes will never not be funny. If they would just take the time to leave their own village they would find that there are a dozen "original" recipes for the same dish. "An Italian would never put butter into the dish, you massacred it" . Some Nonna 3 villages over "and what's the most important thing? Butter. And lots if it"
You can replace "butter" with anything that an Italian ever complained about
@@borstenpinsel The further north you go, the more butter they use. The further south you go, there will be more chances for you getting arrested for using butter...
Apparently he made Pasta Agalagalagolo?! So I guess he gets to break not only Google but also Cucina Italia 🤌🏻🤌🏻😅
I would definitely enjoy this dish, but only now and then.
Carbs(pasta) and fat (butter) combined are high in calories.
Your body would use the carbs as the primary source of calories and the fat from butter would be stored as …… fat !
This is typical of our American diet and perfectly explains the obesity epidemic.
Everything in moderation.
Will definitely try this recipe ……. hey you gotta live once in a while. 😊
That plating was stunning
Quick tip... when cooking pasta to get an optimal "cream" it is necessary to release enough starch from the pasta, everybody thinks that this magical starch comes from the pasta water but it actually comes from the pasta itself.
Pasta react the same as risotto rice more you stir it more starch it releases. To get a better idea out of it you should boil the pasta for about 2 minutes in the water then transfer it to the pan with the desired sauce and cooking it for another 5 minutes while stiring it constantly with the tweezers adding one ladle of pasta water at the time. To get the optimal creaminess then just before plating ad some EVO oil to it jump that pasta like an Italian mad man and the oil mixing to the water will create one EMULSION that you will no need no butter no more my friend !!!
Hope this will be helpful.
This guy knows his pasta
if someone who's called Alberto is talking to you about pasta you better bloody listen
Where do you get the idea of stirring it more to release more starch? There have been expiriments done between stirring risotto constantly and every so often and the texture is literally no different. The perceived difference is in the concentration of free starch. The smaller the volume of water the higher the concentration of starch. So your advice is still solid just not for the reason you say.
@@emilevanwieren3393 bro pulled out the peer reviewed starch experiments 💀💀
@@gregson8533 now thats a man that knows his pasta
Just a tip for agalagalo, good for any finish with lemon: instead of lemon juice, use grated lemon's peel. It's much more aromatic and no bitter at all.
You need bio lemons, though, or you'll be eating pesticides and curse agalagalo for killing you badly.
No need to worry about pesticides if you live outside the US though.
Pasta with garlic and oil is considered peasant food which when looking at the most delicious peasant dishes throughout the world are always the best and most delicious. Pasta with “agio is garlic “ and “olio is oil.” As a Catholic and a Sicilian we would eat this almost every Friday during lent. Yum. Next time save a cup full of the starchy and salty pasta water it will give you and extra creaminess. I know you didn’t as for my opinion but here it is……always, always, always salt your pasta. Always. ❤
So was lobster back in the day lol. Even short ribs was cheap peasant food until like 10 years ago when michilin restaurants figured out how to turn a $3 per lb meat into a $20 tapa dish with like .2 lbs of short ribs
@@Sc9cvsd ……. I wish my parents were onto to how cheap lobsters were! lol It’s just ridiculous at how expensive groceries are Saturday I needed to do some shopping. I didn’t buy any lunch meat or meat and my bill was $200! I’m sorry but that’s insane. And we need to make that stretch for the month. And there is zero reason for the increases since Covid.
@@michellemeyer1649, Well excessive government spending causes inflation so there’s always that.
Thank you for the great recipe to have during lent, it’s always nice to have something different to try when you’re trying to be faithful.
He added water from the pasta boil.
Salt like the ocean❤
Pasta agalagalglo 💀
🤣 🤣
@@h3ll0k177yy 😂
@@cybes7681 😂😂
@@jamesfrench3456 😂
@@cybes7681 😂🤣😂🤣
The additionnof butter and parsley in the pasta aggoolagalagalo is just chefs kiss
3 Italian nonnas died seeing him put butter on an aglio olio
va be dai viene buono comunque
but this agalagalagalo pasta
🤌🏽🤌🏽
He forgot the anchovies!!!!!
@@DB-xo6xh anchovies???!
That white water he poured into the sauce is actually some of the pasta water from the boil. That water has a lot of starch in it which helps bind all the flavors together and keeps the sauce from separating due to the fats and the lemon juice.
Yes thank you, but anyone who cooks pasta SHOULD already know this!
Thank you I was wondering what that was
White water lol
@stephenimsong3462 honestly I've been cooking pasta dishes since high school. Made many yummy ones but only in the past year or two added the pasta water, I'm 35 now
I'm 46 and just learned this too! 😅@@Sc9cvsd
Im italian and its never made with butter as well but i think thats brilliant ! I also sprinkle fresh reggano parmesen before serving 👌
Pasta agalagalagalo has got to be my favourite pasta ever.
Agalaga Agalo😂
Fun to say, at least!!😂 Looks great, too...🌿
why it taste so simple and plain? do you also like mac n cheese?
I'm saying that next time I order this.
"Hello, can I get a Pasta Agalagalagalo?"
You're for sure gonna get smacked real hard
Bro italians don‘t ef with that type of humor. You‘ll get buried 🕊️🙏🏾⚰️
AGLIO E OLIO😊😊😊
You actually spelled that correctly 😵💫
Would you like a latte with that, Senor?
The “Wheeeeeeee!” at the end is my favorite part, lol!
And the please god no 😂😂
LOL GUISE!!!
I was really hoping he didn't add that ingredient.
Mario 😂
me too ❤😂❤😂❤
Italian dishes are the most simple dishes I ever seen. It's like the PB&J of cooking. An still you find people arguing over the recipes.
AND YOU STILL RUINING THEM EVEN IF THEY'RE SIMPLE AS FUCK
P.S. BUTTER IS BURNED SO THIS IS PASTA AND CANCER
Tf this is just boiled pasta with butter garlic and salt what's good in this
@@vidyutVIII it's not good because it's wrong recipe
@@lorenzodisante1011 bullshit it delicious. Stop with your nonsense.
@@vidyutVIII why don’t you fvkng try it first. Then decide if you think it’s good or not 😉🤷♂️
Butter on 'Aglio & Olio' pasta is wicked, but the lemon juice squeeze is outrageous!
In the end the whole fun from cooking comes from experimenting and creating your own stuff. It's not really hard or extra fun to cook strictly like the recipe. A little variation might open your taste buds to whole new worlds. I find it weird that people get offended by someone who doesn't cook their food like they do.
actually this is not "aglio e oglio", it's aglaglaglo
@@PVT_Whitetrue, theres VERY few dishes where I would say you can’t substitute things.
Like for a proper amatriciana… it’s just guanciale,passata and pecorino cheese. But even then I wouldn’t think it’s crazy to use pancetta or add some pepper flakes.
Everyone tastes things differently. Id imagine every Thai curry I’ve had has a slight difference in ingredients and ratios.
Something I’d think is weird is like adding new stuff to a tiramisu, but I’m sure it can be done in a great way and I’m just not the cook to do it.
Alright....I saw this and thought to easy must be cutting something out....
Turns out, this is AMAZING I made it for a party filling, delicious, and tastes gourmet.
Thankyou
As Italian I love how every single step is wrong.
Who cares
Yeah and I love how you explain to us which steps are wrong
@@gonzoradio1007 he didnt?
No butter. No lemon.
I love the uptight Italians 🤌 Italian cooking in itself is individual
Aglio olio e peperonico is one of my fav pasta dishes, to the point where I decide wether or not I will love a restaurant based on how they make it (RIP DaMichele's, yours was bomb and blew my sinuses clear off).
This might not be it but it still looks delish and I would eat.
Adding the butter to the oil sets this apart. Bravo!
from what I understand this is "spaghetti aglio, olio e peperoncino". a fairly famous recipe in Italy. you make it a little different but even here in Italy there are many variations. sorry for my English e buon appetito a tutti 😜
pastà cò e vongole fujute, per la precisione.
@@federicorende9738 e vongole nun ce stanno, quelli so i pezzettoni de ajo, ma poi chi cazzo mette il burro nell'ajo e ojo poi insieme al olio cristo
Your English was perfect!
Grazie per l'informazione :)
@@SadSpix vongole fujute = scappate, non ce stanno . mai sentito parlare di edoardo de filippo ? xD il burro lo fanno, perdonali perchè lo fanno
Cipolle e Limone 🤮🤮🤌
Very nice pasta agloaglo
You should also try the pasto aglio, olio e peperoncino, it's very different but also very good
🤦🏻♂️🤌😜
You just want him to pronounce the name 😂
As a Romanian I m also getting cringed by this "agloaglo" . Fucking butter anf olive oil, I am dying
@@Modrov nice nickname and logo
I love when you stir the pasta and it speaks French! I heard it say, "Oui."
Looks great....and sufficiently simple that I might just try and replicate it.
I used to make this almost every day for my lunch break during my apprenticeship. what a trip. I used to add toasted breadcrumbs tho
we all have the same core experiences dont we lol
I must say, although not traditional, the butter probably makes that so good
The butter totally ruined it, what is wrong with American food that doesn't work?
I do keto, and I love love love pasta and that looks soooo good. Thank you!!
uno si entusiasma per una ricetta italiana per poi trasformarla in qualcos'altro... comunque è onesto, è pastaalagaglo e quindi l a ricetta tradizionale è salva!
Thanks for this recipe.
I’ve been searching for a new simple pasta dish🏆
The "NO GOD PLEASE NO!!!" Got me. 😂😂😂
😂😂😂🤣🤣🤣
Should’ve been when he put the butter 😂
This pasta is now officially referred to as "agalaga lagalo"
The pasta queen just fainted
“Its goregous, just like you”😢
Classy video. Much appreciated
I love shrimp in mines and some grated parmesan.
Chopped clams here with some clam juice added. A friend with an Italian restaurant makes his clam linguini that way.
You've just made Aglio, olio, burro e limone pasta. It's a new recipe, congrats!
Aglio, olio, burro, peperoncino, pepe, prezzzemolo e limone! :D
I made it tonight for dinner, and it was soooo good!
Its nice to see people picking up on how to cook italian food because its the best and healthiest!
Best? Yes. Healthiest? Nope
"Non si scrive l'Italia invano, vichingo". Cit.
Ahahhahhaajaj
Ahahaha
😅💅🏾
Pasta????🤦🏼♂️🤦🏼♂️🤦🏼♂️🤦🏼♂️😂😂😂😂😂🙏🙏🙏
grazie fratello, questo pseudo cuoco offende la nostra cucina
AS LOOOONG AS IT TASTES GOOD HE CAN CALL IT WHATEVER HE WANTS, AND HE CAN PUT WHATEVER HE WANTS IN IT…IT LOOKS AMAAAAAZZZZZZZIIIIING…SO CHILL🥰😂
TBH…I THINK HE WAS BEING FUNNY WITH HIS PRONUNCIATION OF THE DISH…BUT EVEN IF HE WASN’T I’M STILL EATING IT🥰
WHAT TIME IS DINNER CHEF? 👨🏽🍳 ♥️
Lmao, the way you pronounced it! 😂 Relatable. This is definitely one of my favorites too. Quick, simple and easy! 😋
What’s recipe ?
@@kingtut7366 Oil, garlic and the pasta is the original recipe(and salt if you want to). He added chili flakes, parsley, butter(no point in my opinion) and lemon. I think I didn't miss anything.
Personally when I do it I just add the chili flakes, since I like it spicy and that's about it.
Edit: Apparently the "peperoncinion" version have parsley and chili in it, so I guess he did this version and not just the oil+garlic version. Honestly I never even know there is another "official" version.
@@xingbairong bet thanks
This recipe isn't easy, if doing it the 'correct' way. Which means cooking the pasta in very little water so it becomes really starchy and thick. Which makes it hard to get the salt balance right.
That „no god please no“ got me
Yep making this tonight and adding shrimp! Ooo and a little parm!
That's shrimp scampi
@@thenlightn1 this is not the recipe for shrimp scampi hun.
@@ebonyeverything2751 oh I think shrimp scampi is the same but with cheese and shrimp and butter
@@thenlightn1 no dear scampi is made with white wine, butter and lemon. A little parsley but that's it.
Perfetto, mi avete fatto venire da vomitare...
That, looks good! 😃
i agree! pasta aglio e oglio is the best! i'd leave out the butter tho!
Why? Because it adds too much flavor?
@@6468May No, it'll mask the flavor of the good olive oil typically used in this dish.
Beautiful presentation
Ive got a genuine question
How do u cook the things in the coaster ? Where does the heat come from ?
Ive been searching for months, it’s mystique is beyond our understanding
Please
The video cuts every few seconds. He's bringing it back to the stove to heat up, then returning it to the heat proof coaster to film, over and over. It just makes the video look nicer, there is no magical heat coming from the wooden coaster.
@@ori-yorudan Fake news. It's actually the type of wood and friction created from swirling the pot on the wood, able to reach temps of 400f doing this. I've been cooking this way for years, saves so much money compared to using a gas stove
@@Topspeedcraft The method is friction heating, you need the right type of wood tho
I'm Italian, grew up on Nonna's cooking, and these people who are so mad about the butter..... Smh. Whoever said people are mad if you don't make it like their nonna makes it is absolutely right. I'm totally used to how my family cooks and feel weird about other people's versions but geez louise these people are controlling and hateful. No appreciation for the simplicity of tasty food and no respect for the taste of others.
It's like for example for me "traditional" lasagna does not have egg or carrot, though some would say it IS traditional! Yet for me that's sooooo weirddddd. But if someone puts it, sure I feel like ugh this isn't lasagna, but frankly if you set aside your emotions for a second you realize that it's pretty arbitrary and crazy to be so difficult and close minded.
Just be respectful, man. It isn't that hard.
👍🏽👍🏽👍🏽🥰🇺🇸
I mean if you wanna get down to it, "traditional" Italian food shouldn't even have tomato or peppers in it since those are crops from the Americas
@@artirony410 we are talking about 1492, we had time to create new culinary traditions since then ffs. Plus we have the highest quality tomatoes in the whole world so please shut up and enjoy your mac&cheese
Jokes on you for writing a paragraph on a youtube short.
Carrots in lasagna? Lol. Never heard that one. But I know when I saw my aunt make it with cottage cheese 20 yrs ago I almost died
Havent seen this budget recipe in a good while. Very good!
Gotta love that pasta agalagaglo
Finally a tutorial on how to pronounce it.
I actually googled the pronunciation few months ago lol
I like how you explained what the ingredients were 👍
What is that wooden (at least it looks like wood) thing you're using to cook on?
It's a table
Bluetooth induction heat mat
@@h3ll0k177yy Thanks!
@@victorvanrooij600 funny
@@victorvanrooij600 😍😂😂😂💯
Let's talk about that wireless stove🤯
That's what I'm sayin
What’s it called or where can I buy one?!?!
Does anyone know what it’s called
That’s what that is wtfff
This! 100% this! I have asked this in every one of his videos. Lol
Best aglio e olio I ever had was in Florence for $6. With such a simple sauce, the pasta is much more important. Spend the extra money on bronze cut.
Cool! Do you happen to recall the name of the restaurant?
@@sidra7788 unfortunately no, I don’t speak Italian so I had a hard time recalling the names of all the wonderful places I ate at during my week in Italy. However “Vivoli” is my official florantine gelato recommendation where I had a wonderful oranges and cream gelato with pieces of candied orange peel mixed in.
How many times do you have to re-heat your cooking surface during a video to keep it up to temperature after you transfer it to the pot holder?
fr lmao
One of the easiest and most delicious recipes ever
The pasta Does look delicious, but I'm more excited that I now don't need to wash another utensil cuz in gonna start stirring with a piece of spaghetti!!
It makes no difference lol, stir with a fork and eat with the same fork
@@choobee_ oh dang you're right 😆
As an italian, I can confirm pasta agalagalaglo is the true, ancient name of aglio e olio
I like that it is just so simple and looks amazing
I agree, this dish is simple and delicious
Usually topped with seasoned toasted bread crumbs. Looks naked without them
@@nataliekline6044 that sounds excellent 👌
i need this Magic heat pan.
Finally someone else noticed😂
Seriously?! What the heck is that
Looks delicious 😋
That looks amazing 😋😍
What’s the round wooden thing he’s cooking on ?
Im curious too :)
@@janemonroe7547 I was too! It’s just a heat mat, the pot and pan is moved from the stove throughout to film what he’s doing
Looks delicious, & I like how he plated it with tongs.
How is it cooking with no fire ? 🔥
Good question. One which I always ask myself when i watch his shorts
I think they preheated the pan before maybe in the oven or just on a plane stove
definitely one of the best recipes i've seen
And then you don't understand anything about cooking. 🤢
Best recipe? This is a recipe a poor high school student would make because it's so simple. Can't possibly be very tasty unless you're used to this kind of bland food.
@@deyh5664 i'm talking ab recipes for pasta aglio e olio but you continue your rant
@@enzoisernia congrats
I will try n make dis recipe nice n simple thank u fr sharing
as an italian cook i never seen this recipe lol nice meme
@zibaAgalagalagalo? sounds more african than italian lol, there is not italian pasta called like that, especially with fish
Aglio olio and peperoncino it’s beautiful that even a simple dish like this American people can ruin by adding ingredients that are not needed. 3 simple ingrediente Garlic Olive oil not butter and chili flakes peperoncino after finishing you can optionally add parsley stop
Looks good! That's how I make my 🍝 pasta!
Bro you gotta try that lemon pasta next.
What is a "Lemon pasta"?
ruclips.net/video/_dcRj6e9NAM/видео.html
it’s good that he called it pasta agalagalagalo, because it’s definitely not pasta aglio e olio.
Yeah we know. No butter or lemon. But it's prob still good
I make this pasta all the time. Absolutely slaps
This is the first time you broke my heart :( as an Italian, you cannot call this aglio e olio, this is something else
I mean, he didn't call it aglio e olio
This's Pasta Agalagalagalo
This is Pasta Lalilulelo
This is a more delicious version. That’s for sure
Fry the stems of the parsley together with the garlic for extra flavor! 🔥
I must try this thank you
It kills the flavor
I tried it and it was great 👍 thanks for sharing God bless 👍
My phones ringtone is Michael Scott screaming no and for a second I thought my phone was ringing 😂
My favorite method of cooking: Bluetooth
So he just heats the pan and cooks on the table just for the video and then puts it back on stove?
@@pir4a No the thing has an integrated Bluetooth heater
I love how confusing induction cooking is to people
@@scenicdepictionsofchicagolife this isn’t induction 💀
@@scenicdepictionsofchicagolife you tried but failed
The weeeeee 😂😂😂
Noodle "Nooo...God please no!" 😂😂😂😂
*Spaghetti
Was that Michael Scott's voice?? 😅😂
@@ronibigbangnicole Michael Stevenson white 😂😆
Is cuz they knew is not supposed be butter there 😂😂😂😂
I made it. I can confirm it is amazing.
That looks so good! Those are my kind of pans!
I’ve made this before just high with ingredients 🤣 didn’t know I was making a real dish I ate it with a baked chicken thigh 10\10 would eat again 🤣
Yeah, you dont make a real dish in fact!
@@asafa36363636 he did though just not the way you make it if it's got oil garlic and pasta who cares? Tomatoes weren't even in Italy 500 years ago they came from China I'm sure an Italian 500 years ago would say you're "ruining" their dishes with tomatoes so let's cool down on the snobbery.
@@crispylizard4348 from China? 🤦♀️🤦🤣🤣 you must be american are you?
Is not a fact of snobbery but this is not a real dish and is not aglio,olio e peroncino!
I suggest you to ooen your history book if you have one...or just google it man, you are so ignorat!
Tomato from china 🤣🤣🤣🤣i have to show this to my friends.
Hilarious 🤣🤣
Aniwatly since 1861 Italy was not like we know it now!
Really man just open a bloody book!
@@crispylizard4348 who ever talk about tomato? 🤣🤣🤦🤦♀️
@@crispylizard4348 tomatoes are not from china wtf 😂
Interesting how the entire recipe is in the name of the dish and people still get it wrong :))
I love it I made it one time with shrimp on top it was delicious
I can’t find that cooking mat
i think its just an illusory thing he does with just some wood mat and the residual heat of the pan
I hate how senpai kai has figured out a way to make food without putting it on a stovetop besides the fact he owns one.
I make this all the time, I didnt realize it already existed. I just love those ingredients. Sometimes, Ill also add some white wine and capers
I literally made that last week but with a shit load of parmesan
And?...
"OH GOD PLEASE NO!"
brava!!!!
@@monicabiffi2746 ruclips.net/video/_dcRj6e9NAM/видео.html
i remember my friends mom and dad made this together, such a cute couple but man when took a bite at that dish, my mouth fell in love and i ask for like five dishes and they were so happy that i loved it, what a happy couple they were ♥️🤤♥️ ahhhh good times
It's called "aglio, olio e peperoncino" for a reason: there's no g*ddamn butter in it. 😘
yeah but this is pasta agalagalagalo
io non capisco come gli americani riescano a sbagliare un piatto del genere. è letteralmente la pasta più povera che puoi fare, praticamente senza niente. il procedimento è semplicissimo, quasi banale. boh
@@zooparty1257fr
@@zooparty1257 Exactly
Nobody cares. He's still going to shit it out the same way.
Nahh you lost me when you put the butter man... it's called OLIO for a reason smh
This was called agalagalagalo
@@zadokprime4831lmao 😂
Butter lends flavor to this yummy dish.. 😋
@@bettynemet3795 bruh its called aglio olio e peperoncino because these are the only ingredients needed, u dont have to make it fancier or yummier
@@Sbrubuzs it's such an American thing to do lol
Agalagalago. You’re the best! 😂🎉
In Italia ti menano se fai una pasta così. Errori da evitare:
1. Burro e olio mai insieme
2. Usa un cucchiaio di legno con la pinza graffi la padella
3. L'hai fritta in pratica sta pasta non c'è crema
E poi ...il 🍋 alla fine??? Ma quando mai? Oppure sono io non capisco niente?
One of my favourite recipes, and so easy too! I like to add some preserved lemon (skin only, diced very finely) as it provides both a lemony hit and needed salt. Plus I never seen to have fresh lemons when I want them!
This is only shit 🤢
@@enzoisernia you're so mad