The SECRET to Creamy AGLIO e OLIO You’re NOT Doing

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There’s a secret to achieving creaminess in this dish that you’re not doing and today we’re going to show you that secret with nothing more than garlic, oil and water. Not one way, but two.  The traditional way, then my way. 

RECIPE:
Creamy Aglio e Olio 2 Ways
https://www.notanothercookingshow.tv/post/creamy-aglio-e-olio
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Now it’s not ago oio it’s Alo eolo the g is silent so just drop it out of there you should be able to pronounce it properly okay now there’s a secret to achieving a creaminess to this dish that you’re not doing and today we’re going to show you how to achieve that

Creaminess with nothing more than garlic pasta and oil and not one way but two the traditional way and then my way I want to thank better help for sponsoring this video but more on them later but for now let’s get started on the tradition version I lied also going to

Use some parsley now the first step to success get everything prepped going to take about three to four cloves of garlic just Bunch up that parsley really tightly get it into a nice bunch and then carefully rock your knife to cut through it break it down into pieces and

Then just start Rock chopping back and forth until you break it down into a nice fine mince of fresh parsley that’s going to incorporate nicely into the sauce and look beautiful once it’s minced up really consistently get it into a bowl and then for the garlic just

Slice them in half peel off those skins and then slice them as thin as you Can and then get those into a bowl next up we need to talk about the pasta which is a vitally important aspect of this recipe now you may go to the store and pick this up and that would be a mistake you see this company Mass produces in a

Highly efficient way which means in the production line instead of a bronze extruder pushing the pasta out of the machine it’s run through a silicon die which means the pasta shoots out of the pasta machine super quick leaving it void of any texture it’s not dried the

Same way and thus makes it very sort of flimsy and we also need a good amount of starch extracted into the water to make the sauce and as you can see there’s nothing that drops onto the board never buy that pasta you want to look for a good pasta

One like this one you can actually see flour dusting off onto the board this has already got starch on the outside of it it’s also extruded in the bronze dye a lot slower giving it a better texture and it’s dried a lot slower which gives it a better texture once it’s cooked and

You can tell one is better than the other one is a lot yellower looks a little bit lifeless the other is much more pale it’s got texture and roughness on the surface just by this visual you can tell which one’s the better pasta and today I’m going to be using a

Thicker spaghetti alata going to measure out one portion which for me is about 120 g now I’ve got a mediumsized pot boiling and even though this is the basics what you need you don’t even need parsley you just need the garlic and oil I’m also going to add chili flake

Because it’s classic to serve AO e oo e pepper and Chino now this pasta Cooks in 13 minutes but the way we’re cooking it it’s going to take a few more so keep this in mind now we’re going to season that boiling water with salt but not too

Much and then we can drop the pasta get them all submerged in the water and I’m just going to set a timer to illustrate timing here now get a pan on medium high heat ideally a 3/4 saier and add enough oil to coat the bottom of the pan then

Add in the garlic season with a little bit of salt and then cook the garlic for about 2 minutes or so and we can also add in the chili flake at this point we’re just looking for a little bit of Browning around the edges of the garlic

And once I see that I kill the Heat and then I add about 2 to three cups of the pasta water to the Oil right now the pasta is becoming a little bit more pliable but is still very undercooked we want to pull it at this stage where it still has a ways to go but the pasta can now fit in the smaller circular pan and get worked a

Bit without breaking any of the pasta it was only about 3 and 1/2 minutes of cooking pasta in the water now we’re going to finish it in the pan and that water and oil are two separate components right now but I’m going to turn the heat high and just like a

Risotto stir the pasta into the water adding more water as needed and reducing the pasta water down concentrating the starch in the water and allowing us to achieve a creamy result by cooking it this way we both control the sauce and the point in which the pasta is perfect

But the balance and the trick is achieving those two things at the same time so I’m just adding tiny bits of water at a time as the sauce reduces and thickens which you can tell by the appearance of lots of little bubbles by stirring the pasta around in

The sauce much like combining oil and vinegar in a salad dressing you almost whisk the sauce to create an emolion now that sauce should be coating the noodles and once the pasta is cooked to perfection the sauce is glazing the pasta it’s ready to go by the look of it

You’d never guess that’s just oil garlic and water hit it with some fresh parsley and then you’re ready to serve plate it in the center of a plate and then add any of that sauce right on top I could have probably used a touch more pasta water to add more sauce before serving

But this works perfectly for me it’s spicy it’s garlicky it’s smooth and light and that oil kind of mixes with the water the mouth feel should feel creamy rather than oily and that’s the magic of P water and so for my version of this it’s basically the same the only

Difference is we’re adding more garlicky and more creaminess by roasting garlic now before we get into making AO eoo my way I want to share with you how I’ve been unloading some baggage this year thanks to our sponsor today better help better help makes starting going to therapy easier and less intimidating for

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Going to save two clothes cloves for later these are the cloves I’m going to roast 15 cloves just give them a little pop don’t smash them you want to keep them whole but we just want to remove the skin now the beauty of the traditional way of making this dish is

How quick and simple it is now this is still simple and quick although roasting garlic usually takes a lot of time so we’re going to do a little cheat just to keep the heart of this recipe alive but we’re going to roast this garlic pretty

Fast in the style of Ki but we’re not going to do it Slow and Low we’re going to kind of to do it hot and fast and I’m going to show you how to do that once I get all of these papers cleaned up these

Are good I’m going to set these off to the side while I slice these cuz these we going to cook just like we cooked in the last recipe once the garlic is sliced set it off to the side for later and then we’re just going to get those

Whole cloves into a small pot and cover them with olive oil now generally a garlic Ki cooks very slowly but for the sake of time we can cheat by letting the oil come up to a temperature over high heat until the point that it almost starts frying the garlic and and then

We’re just going to keep the garlic moving until the cloves develop a very light Char the darker you go the more complex flavor you’re going to get with a slight bitterness I think works really well in this dish the lighter the brown it’ll be a little bit more sweeter and

Once you develop that color turn the oil off and allow the oil to completely cool and by that point the garlic should be nicely slowly cooked all the way through and sweeten the middle now we’re just going to add them into little cork container or something you could throw

It into a blender I’m going to use an immersion blender take that I’m going to add a couple tablespoons of that olive oil enough so that we can puree it into a thick paste not too thick that it won’t puree we also don’t want it too thin then instead of pepper and Chino

I’m going to add some calabrian chili pepper about a teaspoon or so whatever you’re comfortable with and then I’m going to add some of the pasta water with the starch in it usually I do this at the stove while the pasta is in the water otherwise you wouldn’t have any

Starch but I’ve got the pasta water now and the camera on so I’m going to add it now same principles here we’re doing nothing really different just kind of working it in a different way we’re looking for just like a creamy emulsified almost Mayo like consistency

And just like that you turn oil and water and garlic into a creamy Emulsion again that’s the power of the pasta water now we’re going to save the garlic oil cuz instead of regular oil that’s what we’re going to use this time and we’ve got our sliced garlic and of

Course our chopped parsley from earlier now this starts exactly like a traditional version we’re going to drop the pasta in we’re going to get that going before we get our 3 quart Sauer on the stove and this time we’re coating the bottom of the pan with garlic oil

Then we’re going to go in with the fresh slices of garlic and we’re just going to cook that until the garlic begins to fry around the edges and once it does we kill the heat get in a few ladles of the pasta water along with that now semi softened

Pasta and then we’re going to start cooking it like risoto until the pasta is completely out Dente and that pasta water has reduced and thickened and started to glaze the pasta then we’re going to pour in that roasted garlic and oil emion and we’re going to

Stir that into the mix and you’re going to see it immediately start to thicken it even further creating this incredible creamier version of this dish that takes the tradition to the next level plate it up along with a healthy amount of that creamy sauce

And then top it off with a little bit of that parsley and now you can make AO eoo as good as anyone can to B as creamy as you’re going to get and the garlic flavor is just amped up that much more 20 30 minutes more time but you get a

Big boost in flavor and creaminess knowing how to do this we’ll unlock Italian pasta cooking for you so the recipe is going to be down in the description I want to know which one you prefer in the comments that’s all that I have today I’ll see you next time until

Then take care of yourself and go feed yourself h