Oh WOW I was actually looking at another recipe and the lady there said if I wanted real authentic Italian food she put the link for your channel and I am just now seeing you. I am definitely going to subscribe and make as many dishes of yours as I can since my husband is Italian and I’m not so this is going to hopefully be a big blessing to us, especially him.
Looks dry to me and at the same time, the whole dish now swims in an unappealing oil soup, which is on the bottom of the plate, not inside the pasta!…. Are you Sure, that's the real authentic Italian way to make it? I think you are an imposter… I'm sorry, but on one hand you might know the Tradition, on the other hand though, you clearly don't seem to be a profesional…
I make aglio e olio, but I use garlic confit that's slightly modified so it's not mushy. I find it easier to control the garlic taste preparing the garlic confit separately. I'll try with anchovies next time so I can bump up the umami and salt.
Oh!,, n I forgot to tell u thank u so much once AGAIN!,,, for ANOTHER WONDERFUL VIDEO!,,, you’re ADORABLE!,,,, im old enough to be your mama!,,, yet here I am learning from YOU! Lol lol lol
Vincenzo!!!!!! I was told by another U tube cook that MOST ITALIANS’(!!!!!) do nottttt like a lot of garlic(!!!!!!!????????) I mean REALLLLLY????? In my book,,,, you’re DEF N O T Italian IF you do not like a lot of garlic!!!!! NO,,, sometimes too much ( depending!) is not all ways ‘better’,,,,, BUT! There’s no such thing as too much g as relic!
I like how you give some suggestions for optional add-ins like red pepper flakes or lemon zest, but it will still be delicious with only the oil and garlic!
Vincenzo, I love your recipes! I actually had this dish at Rifugio Bertone along the Tour du Mont Blanc last July, and it was a life saver for how hungry I was at that point in the trek, washed down with a good glass of beer. So as soon as I got home, I had to search for a recipe on how to make it, and your recipe was the best I found. I love how simple you explain things, and am always entertained by your patter as you make the dishes. Mangiamo!
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This looks amazing – love your version on this wonderful recipe – the anchovy add looks amazing – the lemon add – wow
P.S. most definitely subscribing. Can’t wait to make this dish. 🥰
Oh WOW I was actually looking at another recipe and the lady there said if I wanted real authentic Italian food she put the link for your channel and I am just now seeing you. I am definitely going to subscribe and make as many dishes of yours as I can since my husband is Italian and I’m not so this is going to hopefully be a big blessing to us, especially him.
Whenever I’m unsure of what’s the proper Italian way to do it, I look for Vincenzo’s video
For me it is a main problem with this spaghetti.
Almost 0 nutrisions. 0 microelements, 0 microelements except fat.
I just made this and it was delightful 🙌🏼 thank you!!!
i prefer more garlic + lemon juice + parmesan :]
Looks dry to me and at the same time, the whole dish now swims in an unappealing oil soup, which is on the bottom of the plate, not inside the pasta!…. Are you Sure, that's the real authentic Italian way to make it? I think you are an imposter… I'm sorry, but on one hand you might know the Tradition, on the other hand though, you clearly don't seem to be a profesional…
I don’t get this dish. It’s just oil and pasta. This is supposed to special?
We all eat most different. NO ANCHOVIES PLEASE! 🤮
thats way more than 5 6 ts olive oil mate..
very oily. emultion didn't happen.
I make aglio e olio, but I use garlic confit that's slightly modified so it's not mushy. I find it easier to control the garlic taste preparing the garlic confit separately. I'll try with anchovies next time so I can bump up the umami and salt.
Sludge
Very delicious will try someday
My family asks for this on the regular now (because of this video). Soooo good 🤌
ouf… i definitaly didn't enjoyed that one. let's call it an exception to the rule since I greatly enjoyed all the other one.
I make it very similar except that I add a little white wine and parmesan chesse and of course chili flakes at the end .
Peperoncino fresco noo?Chiedo solo chef.
Vincenzo! I made this last minute tonight for dinner, and I couldnt have been more pleased! Such warm and pleasant flavors. Thank you!
Bravo Vincenzo👏 I make my
pasta the same way except
I use broccoli rabe!😋
Looks scrumptious. Will definitely try. Thank you.
Ohhhhhhh honeyyyyyy!!!!! NO ANCHOVIES!!!! ?????
Oh!,, n I forgot to tell u thank u so much once AGAIN!,,, for ANOTHER WONDERFUL VIDEO!,,, you’re ADORABLE!,,,, im old enough to be your mama!,,, yet here I am learning from YOU! Lol lol lol
Vincenzo!!!!!! I was told by another U tube cook that MOST ITALIANS’(!!!!!) do nottttt like a lot of garlic(!!!!!!!????????) I mean REALLLLLY????? In my book,,,, you’re DEF N O T Italian IF you do not like a lot of garlic!!!!! NO,,, sometimes too much ( depending!) is not all ways ‘better’,,,,, BUT! There’s no such thing as too much g as relic!
I like how you give some suggestions for optional add-ins like red pepper flakes or lemon zest, but it will still be delicious with only the oil and garlic!
I love this dish! I'll add a fried egg on it for breakfast.
Seems like it needs some tomato and mushroom and maybe some sausage
Vincenzo, 5 to 6 tablespoons of EVO? Looks more like half a litre. Thats ok, still the best.
love it
As always, your recipes are a guarantee that I will be transported to Italy through them!
This looks so bad
Vincenzo, I love your recipes! I actually had this dish at Rifugio Bertone along the Tour du Mont Blanc last July, and it was a life saver for how hungry I was at that point in the trek, washed down with a good glass of beer. So as soon as I got home, I had to search for a recipe on how to make it, and your recipe was the best I found. I love how simple you explain things, and am always entertained by your patter as you make the dishes. Mangiamo!