Spaghett Aglio e olio e peperoncino is quite possibly the simplest, yet tastiest, classic Italian pasta dish out there, but for my tastes I think this version of Aglio e olio is better. Let me explain why.

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So garlic is loved for the pungent flavor and when raw it actually tastes spicy. When sauteed like a typical aglio e olio it loses the spicy bite but has the pleasant onion aroma, but another way that I love garlic and most of you probably do to is roasted whole. When roasted it completely transforms by getting sweet and toasty aromas. In this recipe, I like to combine both freshly sauteed garlic and roasted. Why limit yourself to one flavor of garlic if you enjoy both

Next is the fat choice. For aglio e olio we make the sauce by forming an emulsion between pasta water and the olive oil which can be tricky since water and oil do not want to mix. To make this emulsion easier, we will use a mix of olive oil and butter. Why butter? Well, butter is already an emulsion as it contains around 15% water. So not only does it provide flavor, but it also lends a helping hand in sauce construction. It helps the starchy pasta water, olive oil, sauce easier.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #AglioEOlio

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