Traditional Creamy Aglio e Olio Pasta

Traditional Creamy Aglio e Olio

1. Preparation [00:33]

Minely chop the fresh parsley. Peel and thinly slice the 3-4 cloves of garlic.

2. Cook Pasta [02:49]

Boil the water, add salt, and then cook the pasta. The cooking time will be longer than the package indicates, so adjust accordingly.

3. Make Sauce [03:03]

In a saucepan on medium-high heat, add enough olive oil to coat the bottom. Add the sliced garlic and a pinch of salt. Cook for about 2 minutes and add chili flakes to taste. Cook until the garlic starts to brown on the edges. Turn off the heat and add 2-3 cups of the pasta water.

4. Finish the Pasta [03:26]

Add the partially cooked pasta to the saucepan. Turn the heat to high. Stir the pasta into the water continuously, adding more water if needed, until the starch thickens the sauce and the pasta is cooked to your preference. Finish by tossing in the fresh parsley. Serve immediately.

Chef's Creamy Aglio e Olio

1. Roast Garlic [06:26]

Peel 15 cloves of garlic. Add them to a small pot and cover them with olive oil. Heat over high heat, keeping the garlic moving until they develop a light char. Once charred, turn off the heat and let the oil cool completely. Once cool, puree the roasted garlic and oil in a container with an immersion blender. Add about a teaspoon of crushed Calabrian chili peppers and a few tablespoons of pasta water, then pulse until creamy.

2. Prepare Sauce [08:54]

Start the pasta in boiling water. In a pan, add some of the garlic oil from the roasted garlic batch. Add the sliced garlic and cook until it starts to fry. Turn off the heat and add a few ladles of pasta water. Add the partially cooked pasta and cook like a risotto, allowing the pasta water to reduce and glaze the pasta.

3. Emulsify [09:35]

Pour in the roasted garlic and oil emulsion. Stir to coat the noodles and thicken the sauce. Once glazed, plate and top with fresh parsley.