What’s going on fam! For the first time ever I will be revealing my nonna Francesca secrets and teaching you all the essential tricks to make aglio e olio which sings Mamma Mia in your stomach.
And since I am half Italian, we are obviously making the authentic version of aglio e olio and because it’s so simple, it’s really all about the quality of the ingredients and the proper technique used.
So let’s get into it and make the best aglio e olio of your life.
Ingredients:
250g or 1/2lb of pasta
1 head of garlic
Olive oil to coat the bottom of the pan
Juice of 1 small lemon
Parsley, chilis and parmesan to your liking
0:00 Intro
0:56 Ingredients
1:56 Cutting garlic + knife skills (+chilis)
4:06 Cooking time
5:00 Grated cheese hack
5:46 More cooking
7:15 Taste time!
Olive oil I use:
la Molisana pasta:
la Molisana pasta (Germany):
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