Fabri Aglio e Olio
A classic pasta where garlic, oil, chili, and pasta water emulsify into a perfect sauce, demonstrated by a chef from a Michelin-starred Italian restaurant.
Ingredients needed 1 servings
Recipe
Cooking tips
- Garlic burns quickly at high heat and turns bitter, so you must start it in cold oil over low heat to slowly infuse the flavor—this is key.
- If the oil sauce becomes too dry or tight during cooking, add a little hot pasta water (half a ladle at a time) and shake the pan vigorously to emulsify the water and oil.
- Authentic aglio e olio uses no additional ingredients like parsley or grated cheese—it's meant to be enjoyed purely with the savory, well-emulsified garlic oil itself.
Recommended for
- Those who struggle with oil and water separating when making oil-based pasta at home, leaving it bland.
- Anyone eager to master the classic Italian emulsification technique taught directly by an Italian chef.
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