I’ve got like every pasta recipe saved and I’ve made 3 for the family with added proteins and they think I’m a master all thanks to you my beautiful friend
You put smiles on faces while teaching good things lost in the passing of tradition. These kids know nothing but Google. BRAVO ON PRESENTATION, INFORMATION AND ENTERTAINMENT.
She probably had an americano with Mz. Sofia Vergara the other day. The way she looks at you means she wants you to eat. And she believes! And please accept both the Brunettes and the Blondes laughing out loud! One of my ylimaf members had this 'exact' dish in Italy rather recently. 😇
Adding anchovies to aglio-olio makes it different from traditional “agilo-olio.” You could add roasted bread crumbs to the spaghetti with anchovy, but NEVER top with cheese. There is a lot of salt in the anchovy filets as well as the pasta water, and the cheese simply adds too much additional salt plus overpowers the subtle flavor of the anchovy. Italians never add cheese to any pasta with fish dish.
@@heyitsfiiiii You don't have to use anchovy. Anchovy is an extra for this dish. In its most basic form, it's the noodles, olive oil, garlic, and parsley (I think I've named them all).
@@jona5517 I don't think this person is being a snob. There is a focus on the saltiness of the food whivh is a very good point. The anchovies we have here are very salty, so her using a whole can plus cheese (which is salty) plus salt in the oil AND salt water from the pasta is likely to lead to someone making a dish that is too salty to be enjoyable. I can only hope that whoever follows this recipe tastes the noodles before adding extra salt and topping with cheese. Also anchovy and cheese are both strong flavors that add umami to the dish. They will compete with each other if you use them both, if you don't end up completely overpowering one flavor with the other. You can add what you want and you may like the flavor, but it's not an efficient use of ingredients. Generally I've noticed Italian food has a very strong emphasis on using a small amount of ingredients efficiently. Better for the budget if you have similar ingredients where you live. But, if you don't live on a budget, then of course, go nuts. But basically, going crazy with what is essentially a poor man's dish in Italy is like making a $10 cheese sandwich. Gordon Ramsay, lol :) For once, I made a decent, delicious tomato sauce that didn't have a million different things in it based on Vincenzo's recipe. It made me realize that you don't need a ton of ingredients for something to taste good. I've personally spent a lot of money on ingredients for "alfredo" just for it to be anywhere from to decent when Italian Alfredo is actually very simplistic yet tasty.
Risottare is the way to go for this dish imo, esp if you don’t have bronze dye. Just gotta use way less salt since you’re using far less water in that preparation
I just wanna ask a question that whenever you cook pasta , doesn't it get unevenly cooked because the upper portion goes into the water later. I never made spaghetti before so replies would be highly appreciated 😃
as soon as you dip the noodles in and they have been for a few seconds in the boiling water, the undersides of them get soft and you can sort of bend them and press and submerge them fully into the water. thats how u work spaghetti, hope i've helped!😊
the correct recipe is wih garlic ,olive oil, chilly pepper 🌶️🔥 parsley and pecorino, anchovies belong to the sea. not to that dish ,do not expect them to answer to you, they don't speak other language too easy, she speaks English only for thoumbs up
I feel like salting the water just makes it too salty. Especially if you're using a salty cheese like Romano. I'm torn...the husband hates when I salt the pasta water.
In my region they make a ricotta, called "ricotta forte" or "strong ricotta" which is tangy, flavorful and kinda spicy thanks to the way it's produced.
SPAGHETTI 🍝 AGLIO, OLIO EXTRA VERGINE, PEPERONCINO 🌶, E IN FINE : SPOLVERARE IL( PREZZEMOLO ) e FINE. No acciughe, no parmigiano o romano . Kiss 😋😋💋❤👍👍
For once go for the blonde and ignore the brunette. I really lost it there.😂
😳
@@thecaptain4648 000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000
Apparently italians are different than Americans lol. Over here its the opposite
@@nrs10001You mean, They like burnatte more?
@Sara-gl2mg most Americans seem to go for blondes
A squeeze of lemon also goes really nice with this!
Ma per favore
No lemon....
LEMON? WITH CHEESE? This recipe is already wrong with the cheese!
@@chiccachannel fuck traditions, it tastes good.
And try to add some spoons of the pasta water
You have no idea. 👎🏻👎🏻👎🏻👎🏻 People in italy getting die, when they seeing this….so worst
what
where's the "betch" after the buon apetito
I WAS THINKING OF THAT 😭
WE NEED A COLAB
Me too.
@itsqcp
@@yeshuaarcosmartinez6589 u got one
Women are respectful unlike men 😂
I’ve got like every pasta recipe saved and I’ve made 3 for the family with added proteins and they think I’m a master all thanks to you my beautiful friend
facts lol
ＸＹ
can you share
Like?!
That was the first thing I was taught to make. You'd fool anyone who doesn't like anchovies, just don't tell them! Delicious!
You put smiles on faces while teaching good things lost in the passing of tradition. These kids know nothing but Google. BRAVO ON PRESENTATION, INFORMATION AND ENTERTAINMENT.
Love your Italian accent and the way your commentary !!! Big love from Asia
She probably had an americano with Mz. Sofia Vergara the other day. The way she looks at you means she wants you to eat. And she believes! And please accept both the Brunettes and the Blondes laughing out loud! One of my ylimaf members had this 'exact' dish in Italy rather recently. 😇
I really love your channel
Pasta Bro is so good looking!
I need to find me an Italian husband. 😭
Croatian is very similar.
Here I am😂😂
Pasta ajo ojo e peperoncino only needs Aglio olio e peperoncino..it' s everything explained in the name...so easy. This recipe looks delicious though😊
Watching you make pasta has given me more useful life lessons than school has ever taught me
Adding anchovies to aglio-olio makes it different from traditional “agilo-olio.” You could add roasted bread crumbs to the spaghetti with anchovy, but NEVER top with cheese. There is a lot of salt in the anchovy filets as well as the pasta water, and the cheese simply adds too much additional salt plus overpowers the subtle flavor of the anchovy. Italians never add cheese to any pasta with fish dish.
I can't eat fish, is there other things I could use to replace anchovy?
How about not having the same exact boring recipe all the time and tweak it to something different, maybe better. Don't need to be a snob about food.
@@heyitsfiiiii You don't have to use anchovy. Anchovy is an extra for this dish.
In its most basic form, it's the noodles, olive oil, garlic, and parsley (I think I've named them all).
@@jona5517 I don't think this person is being a snob. There is a focus on the saltiness of the food whivh is a very good point. The anchovies we have here are very salty, so her using a whole can plus cheese (which is salty) plus salt in the oil AND salt water from the pasta is likely to lead to someone making a dish that is too salty to be enjoyable. I can only hope that whoever follows this recipe tastes the noodles before adding extra salt and topping with cheese.
Also anchovy and cheese are both strong flavors that add umami to the dish. They will compete with each other if you use them both, if you don't end up completely overpowering one flavor with the other. You can add what you want and you may like the flavor, but it's not an efficient use of ingredients. Generally I've noticed Italian food has a very strong emphasis on using a small amount of ingredients efficiently. Better for the budget if you have similar ingredients where you live. But, if you don't live on a budget, then of course, go nuts. But basically, going crazy with what is essentially a poor man's dish in Italy is like making a $10 cheese sandwich. Gordon Ramsay, lol :)
For once, I made a decent, delicious tomato sauce that didn't have a million different things in it based on Vincenzo's recipe. It made me realize that you don't need a ton of ingredients for something to taste good. I've personally spent a lot of money on ingredients for "alfredo" just for it to be anywhere from to decent when Italian Alfredo is actually very simplistic yet tasty.
"italians never add cheese to any pasta with fish dish" ummm quick question bro what country do you think she's from?
Love your videos . Makes me hungry and gives me a good mood in the same time . You where made to make videos like this . X 🥰🤗
Grande Tu e la ricetta!🇮🇹❤️
This is my childhood. Best pasta ever. For those who hate anchovies... You don't know if you don't try it
Это тот самый канал, открывая который, ты знаешь, что все будет в лучшем итальянском виде. Бониссимо ❤️
Люблю Вас!❤ После просмотра, бегу на кухню😊 Привет из России!!!
Thank you❤🌹🙏, my Italian Queen👸👑
First time seeing it being more technical here, usually it's more poetic.
I love it... You added the pecorino, just how I like it.
LOVE the hair dearest!!!
Risottare is the way to go for this dish imo, esp if you don’t have bronze dye. Just gotta use way less salt since you’re using far less water in that preparation
Port Merian dinner service!!! Remind me of my long gone grandparents. Thankyou for serving your delicious grub on those lovely plates 🤗
I ordered your cookbook!! Can’t wait!!
I look at this short a couple of times now and God how I love your cookware.
I love that it’s well used. (I also love that I have some of the same pieces - also well used) cheers!
take 50 grams of peccorino cheese.., 20 grams for a sprinkle of pasta and 30 grams will go to the stove while you sprinkle the pasta)
Madame your pasta 🤤🤩😍😍
Hi from Philippines 🇵🇭😊👋🏾
Awesome video!
Yummy! Hi pasta Bro. 😎 missed you
Spaghetti w cudownym sosie z anchois, czosnku i natki pietruszki. Danie wygląda bardzo imponująco i jest niezwykle dobre.💓☀️🥰
Yep I put in lemon juice and a few capers too .
You’re beautiful! Pasta dish looks good too.
A can of anchovy AND salt into the oil? I thought anchovies were already super salty...
I want that skillet!!
Hey I just read some comments on another chefs UA-cam video and Italian people said if you add cheese it’s not the actual recipe
I’ve been making this dish forever. It’s our favorite. I even put in shrimp and broccoli sometimes.
You just made my all time favourite😆
We've just had the dish for dinner... 😋👍🏽👍🏽🤗
Love ur accent! ❤ gotta try these myself!😊👍🙏
love it!!
My family does this recipe with steamed cauliflower added in, it’s really good!
🥴 doesn’t sound good. I’m sorry.
@@lillymurray8408 you could do it with broccoli instead! The florets just do a good job of soaking up all the yummy sauce 😄
The only pasta she made and had some flavors
Interesting how her style has changed into a full on template formula in a year.
I like this type of your videos.
When she said "bon apetito" My soul shouted betch
Her kitchen is something else
She looks like Spanish actress Victoria Abril.
Que buenisimo y muy sencillo.
Prob don't even have a accent in real life
But love ur vids
These videos are the best!
You missed following 2 ingredients in this video
"..Just like you are..", and
"...just gorgeous."
I'm going to Italy next year
Your head scarf looks exactly like our 🇱🇧 Lebanese flag ❤❤
Gracias for recipes🎉😊
I just wanna ask a question that whenever you cook pasta , doesn't it get unevenly cooked because the upper portion goes into the water later. I never made spaghetti before so replies would be highly appreciated 😃
as soon as you dip the noodles in and they have been for a few seconds in the boiling water, the undersides of them get soft and you can sort of bend them and press and submerge them fully into the water. thats how u work spaghetti, hope i've helped!😊
NOOOOOOOO, NOT THE CHEESE! NEVER!!!! It's just aglio, olio and peperoncino but you can add some fresh parsley AND THAT'S IT!
No anchovies or cheese
She reminds me of Sofia Vergara ❤️
I just made it. It’s seems like a lot of oil until you get a full pack of spaghetti in there…. But it’s perfect.
Pecorino su aglio 🧄 e olio. Bocciata subito
You should have a cooking show
The Italian always perfect in kitchen !! 👍👌🔥😍😋😋👋👋👋👋👋👋😂🤣
Question 🙋🏿♂️ can you make it without anchovies? Im not a fan of anything from the sea.😅
the correct recipe is wih garlic ,olive oil, chilly pepper 🌶️🔥 parsley and pecorino, anchovies belong to the sea. not to that dish ,do not expect them to answer to you, they don't speak other language too easy, she speaks English only for thoumbs up
Got the Pepperrr! nod, ha! ❤ Looks simply gorgeous, just like you
Wait! She didn’t tell me what I am!! Lol
Ah, the pasta Antonio made in Diamond is Unbreakable
Love the pasta 😍😍
I want her to invite me over? I’ll bye the plane ticket!
Who could ignore the Brunette?!?!…Gorgeous!!!
A good remake! But pepper is really unnecesserly!
Miam-miam magnifique ! ❤
dont forget the pasta water, its important
She reminds me of Sophia vergara
Not sure if traditional aglio e olio has cheese
I feel like salting the water just makes it too salty. Especially if you're using a salty cheese like Romano. I'm torn...the husband hates when I salt the pasta water.
You forgot the lemon juice, criminal mistake
Amazing 🤩
The good ones are always taken.
Never heard someone describe cheese as spicy
There’s a thing called spicy cheese where it’s infused with jalapeño or some sort of spice
In my region they make a ricotta, called "ricotta forte" or "strong ricotta" which is tangy, flavorful and kinda spicy thanks to the way it's produced.
In Italy we have some kind of cheese made with chili flakes inside
Please can you use the word ounces, instead of grams, it's easier for me to understand and cook with.
What cheese can I use if I can't get pecorino in my neighbourhood?
How do you stay in such good shape eating all that pasta , Pasta Queen and your brother?
Her voice reminds me of Sofia Vergara
where do you buy spicy pecorino and what exactly is the name
You have to brake the pasta before boiling. 😑😑😂
What, you didn’t whip your hair and made your brother fly
*"Spaghetti Aglio e Olio Alla Come Mi Pare Ammè Recipe in 60 Seconds"* .
I need to to find me an italian gf ❤❤
I’m very Italian. 100%. But. Idk if I’d wanna meet my SO on UA-cam 😂
Great job 👌👌
Aglio olion spagetti multo buono....ciao grazie ....
Portmeirion plates 👌🏴
I know this is sinful but I ran out of spaghetti 😭 Will linguini work?
I was waiting for - BETCH
This lady is a gorgeous entertainer, as well as delicious recipes..I'm addicted to her accent and facial expressions 😂😂
😍
Me too. But I can't say it loud cause my wife is sitting next to me xD
@@Janusz84😂😅
Aglio.. Olio e peperoncino... Stop!... Pecorino su questa pasta pieta'😂😂😂
Esatto...poi andrebbe risottata per averla cremosa...e il prezzemolo va messo solo alla fine
Le alici pure che ci azzeccano
Se aggiungi il pecorino a "spaghetti aglio e olio", non sei italiana! Poi le acciughe, ma dai!
I went with the blonde and then got divorced 🤣 love your cooking
SPAGHETTI 🍝 AGLIO, OLIO EXTRA VERGINE, PEPERONCINO 🌶, E IN FINE : SPOLVERARE IL( PREZZEMOLO ) e FINE. No acciughe, no parmigiano o romano . Kiss 😋😋💋❤👍👍
And what about burning the parsley in the oil?
And the creaming ( mantecatura ) using the cooking water full with starch?
And, and , and....
This is interesting. I have always made it with solely garlic, olive oil, and red pepper flakes. Maybe I’ll try it with these additional ingredients
Chilli flakes.
Same
Chili is mandatory, anchovies a savory deviation, pecorino optional as are breadcrumbs (I prefer the latter)
The anchovies take it to the next level.
@@paolocarpi4769 agree! As a Italian, I fully agree. I feel like any other way is so bland and tasteless.