Kim Milan's Restaurant-Style Aglio e Olio
Aglio e olio that captures the deep flavor of a restaurant, using thickly sliced garlic, chicken stock, and an emulsion technique
Ingredients needed 1 servings
Recipe
Cooking tips
- Slicing the garlic too thin makes it burn easily, so cut it a little thick to bring out a nutty flavor and pleasant texture.
- Using chicken stock instead of pasta water prevents a bland taste and creates a richly savory aglio e olio.
- The key is to shake the pan vigorously just before turning off the heat so the oil and broth emulsify into a cohesive, glossy sauce without separating.
Recommended for
- Those who want to make the perfectly clingy aglio e olio they've had at restaurants.
- Those who want to master the mantecato (emulsification) technique so the pasta and oil don't separate.
- Those who want to create a flavor-packed one-bowl noodle dish with simple ingredients.
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