It looks good, but in my experience Italians would never use sliced garlic, let alone eat it. The usual method is to take a single clove of garlic, let it fry gently in the oil to infuse the flavor, then cook the pasta down into this oil, then discard the garlic.
bosquelero
Garlic needs more crisp
Biljettensio
Not really, heres some tips:
Personally I chop the garlic fine enough it because a paste. This dissolves into the oil, create the cream by adding the pasta water. Add a bit of parsley. For getting a creamy result you need allot of movement. Get a good brand of pasta for the sauce to stick to.
daneguy
The oil looks separated. Try to emulsify the oil with the pasta water at the end. That way it sticks to the pasta more.
Mitridate101
Mamma Mia!! Hai usato una testa di aglio per una porzione di pasta 🤦🏼♂️
6 Comments
no
It looks good, but in my experience Italians would never use sliced garlic, let alone eat it. The usual method is to take a single clove of garlic, let it fry gently in the oil to infuse the flavor, then cook the pasta down into this oil, then discard the garlic.
Garlic needs more crisp
Not really, heres some tips:
Personally I chop the garlic fine enough it because a paste. This dissolves into the oil, create the cream by adding the pasta water. Add a bit of parsley. For getting a creamy result you need allot of movement. Get a good brand of pasta for the sauce to stick to.
The oil looks separated. Try to emulsify the oil with the pasta water at the end. That way it sticks to the pasta more.
Mamma Mia!! Hai usato una testa di aglio per una porzione di pasta 🤦🏼♂️