Creamy Garlic Pasta With No Cream (Aglio e Olio 3 Ways)

Aglio e olio is one of the simplest pastas in Italian cooking: garlic, olive oil, chili, and spaghetti. In this video, an Italian chef makes it three ways, from the timeless classic to a gourmet version you’d find in a fine dining restaurant. 🍝 Classic Aglio e Olio: thinly sliced garlic and dried peperoncino, slowly infused in olive oil 🧄 Black Garlic Aglio e Olio: sweet, aged black garlic melted into a rich, glossy sauce ✨ Gourmet Aglio e Olio: a creamy roasted garlic sauce (with no cream!), vibrant parsley oil, and toasted breadcrumbs Along the way, you’ll learn the chef’s tips for: Why you should start garlic in a cold pan Dried vs. fresh peperoncino Why a sharp knife keeps parsley bright and green The simple bend test to know when spaghetti is ready How to blanch and shock herbs to make a vibrant parsley oil How to plate pasta like a restaurant using a ladle ━━━━━━━━━━━━━━━━━━ 📝 RECIPES (each serves 2) 1. CLASSIC AGLIO E OLIO Ingredients: 200 g (7 oz) spaghetti 4 garlic cloves, thinly sliced 1 dried peperoncino, sliced 1/4 cup extra virgin olive oil, plus more to finish A small handful of fresh parsley leaves, chopped Salt for the pasta water Method: Add olive oil, garlic, and peperoncino to a cold pan. Cook over low heat until the garlic is fragrant and lightly golden. Cook the spaghetti in well-salted boiling water until al dente. It should bend, not snap. Transfer the spaghetti to the pan with a splash of pasta water and a drizzle of olive oil. Toss until glossy. Finish with parsley and plate. 2. BLACK GARLIC AGLIO E OLIO Ingredients: 200 g (7 oz) spaghetti 5 to 6 black garlic cloves 1 dried peperoncino Stems from a small bunch of parsley, chopped 1/4 cup extra virgin olive oil, plus more to finish Fresh parsley leaves for garnish Salt for the pasta water Method: Add olive oil, parsley stems, and peperoncino to a pan with a splash of water. Cook gently for a few minutes, then remove the stems and peperoncino. Chop the black garlic into a paste. Add it to the oil with a little water and mash with a spoon until it melts into a glossy sauce. Cook the spaghetti in salted boiling water until al dente. Toss the spaghetti in the black garlic sauce with a drizzle of olive oil until it turns a deep brown. Plate and garnish with parsley. 3. GOURMET AGLIO E OLIO Ingredients: 200 g (7 oz) spaghetti 2 whole heads of garlic Extra virgin olive oil Salt 1 bunch fresh parsley (leaves) 1/2 cup neutral or olive oil for the parsley oil 1/2 cup homemade breadcrumbs, finely chopped A pinch of cayenne pepper Method: Roast the garlic: Drizzle each head with olive oil and a pinch of salt, wrap individually in foil, and roast at 400°F (200°C) for 40 to 45 minutes until completely soft. Parsley oil: Blanch the parsley leaves in boiling water for 10 seconds, then shock in ice water. Pat completely dry, chop, and blend with the oil and a pinch of salt. Strain through a fine sieve and set aside. Breadcrumbs: Toast the breadcrumbs in a little olive oil until golden and crisp. Set aside. Garlic sauce: Squeeze the roasted garlic from its skins. Blend with a splash of pasta water and olive oil until smooth and creamy. Cook the spaghetti in salted boiling water until al dente. Warm the garlic sauce in a pan, add the spaghetti, and toss until silky. Plate, then finish with extra garlic sauce, parsley oil, toasted breadcrumbs, and a pinch of cayenne. ━━━━━━━━━━━━━━━━━━ Which one would you make first? Tell us in the comments! 👇 Welcome to cook. sit. share. Restaurant-style Italian dishes, made at home. Subscribe for a new video every week. 🛒 Shop our kitchen favorites: https://stan.store/cooksitshare #aglioeolio #italianpasta #pastarecipe #garlicpasta #italianchef #spaghetti #cooksitshare