binging with babish pasta aglio e olio binging con babish: pasta aglio e olio

Alright folks, let’s talk about pasta. Not just any pasta, but a classic. A staple. A dish so simple, yet so satisfying: Aglio e Olio. It’s one of those things that looks incredibly easy on paper, but nailing it is a testament to your cooking skills. Let’s dive in, shall we?

Aglio e Olio: The Garlic and Oil Symphony

Behold! The humble Aglio e Olio in all its garlicky, oily glory. This isn’t just throwing some garlic and oil together; it’s about building layers of flavor, creating a beautiful emulsion, and achieving the perfect al dente pasta. Ready to conquer this culinary mountain?

### Ingredients:

• 1 pound spaghetti
• 1/2 cup extra virgin olive oil
• 6-8 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (or more, if you like it spicy!)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, but highly recommended)
• 1/4 cup pasta water, reserved

Instructions:

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions for al dente. Remember to reserve about 1/4 cup of the pasta water before draining. Don’t underestimate the importance of salting your pasta water generously – it should taste like the sea!
2. Prepare the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, or it will become bitter. Patience is key here! We want that garlic to gently infuse the oil.
3. Create the Emulsion: Add a ladleful (about 1/4 cup) of the reserved pasta water to the skillet with the garlic and oil. The starch in the pasta water will help to create a creamy emulsion. Simmer for a minute or two, stirring constantly, until the sauce slightly thickens. This is where the magic happens! That emulsion is what gives the dish its luscious texture.
4. Combine Pasta and Sauce: Drain the pasta and add it directly to the skillet with the garlic and oil sauce. Toss well to coat. Add the chopped parsley and Parmesan cheese (if using). Season with salt and freshly ground black pepper to taste. Continue tossing until the pasta is evenly coated and the sauce clings to the noodles.
5. Serve Immediately: Serve the Aglio e Olio immediately, garnished with extra parsley and Parmesan cheese, if desired. A little extra drizzle of olive oil never hurt anyone either!

There you have it! Aglio e Olio – a simple yet elegant pasta dish that’s perfect for a quick weeknight meal or a sophisticated dinner party. Don’t be afraid to experiment with the ingredients. Add some grilled shrimp, sun-dried tomatoes, or even a squeeze of lemon juice for a little extra zing. The possibilities are endless! Happy cooking!

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Binging Con Babish: Pasta Aglio E Olio

wbsnsports.comBinging con Babish: Pasta Aglio e Olio

binging con babish: pasta aglio e olio. Binging con babish: pasta aglio e olio