I figured this thread is worthless without a good picture....

Razor blade for the garlic? Looks great.

What I love about it is that it is such a nuanced dish.

The better your ingredients the more sublime the dish becomes.

The preparation is also interesting, sometimes I get the pasta water really close to perfect and the "sauce" comes together in a silky and divine way.

Even when it is average aglio e olio is still good.

Yes. Love it. Preferred with lots of garlic, red Chile flakes (or espelette), and some parsley, and of course, Parmesan.

As far as spaghetti, I haven’t eaten spaghetti pasta in years. Bucatini, and only bucatini. Makes all spaghetti dishes better.

quote:

Originally posted by Beancooker:
Yes. Love it. Preferred with lots of garlic, red Chile flakes (or espelette), and some parsley, and of course, Parmesan.

As far as spaghetti, I haven’t eaten spaghetti pasta in years. Bucatini, and only bucatini. Makes all spaghetti dishes better.

D'accordo sui Bucatini ma il Pecorino Romano è molto meglio.

Agreed on Pecorino Romano. I think that's what I buy at Costco. Parm is what just rolls out when I am talking pasts.

I enjoy a bit as a side dish, but couldn't make a meal of a bowl. I need protein more so that carbs. Now my wife... she'd eat a plate full the size of a toilet seat, then for some odd reason complain her jeans are shrinking. Damn washer.

quote:

Originally posted by konata88:
Razor blade for the garlic? Looks great.

Get one of those hand-held Japanese mandolins, saves your fingers

quote:

Originally posted by NavyGuy:
I enjoy a bit as a side dish, but couldn't make a meal of a bowl. I need protein more so that carbs. Now my wife... she'd eat a plate full the size of a toilet seat, then for some odd reason complain her jeans are shrinking. Damn washer.

In Italian dining, you eat in courses, the pasta course is the #2 dish in the meal, the meat portion comes afterwards.

quote:

Originally posted by corsair:

quote:

Originally posted by konata88:
Razor blade for the garlic? Looks great.

Get one of those hand-held Japanese mandolins, saves your fingers

quote:

Originally posted by NavyGuy:
I enjoy a bit as a side dish, but couldn't make a meal of a bowl. I need protein more so that carbs. Now my wife... she'd eat a plate full the size of a toilet seat, then for some odd reason complain her jeans are shrinking. Damn washer.

In Italian dining, you eat in courses, the pasta course is the #2 dish in the meal, the meat portion comes afterwards.

Yeah, that's for formal dinning and most don't do courses at home. In most Italian house holds everything is prepared and put on the table where it's passed around. Some just take a big plate of pasta, some like me load up on the chicken, meat balls and sausage with just a bit of pasta.

It's important to "Goodfellas" the garlic and to use plenty of fresh Italian parsley.

Here's Chef John's take on the dish:



Link to original video: https://youtu.be/bjmYkPkjnVo

quote:

Originally posted by NavyGuy:
Yeah, that's for formal dinning and most don't do courses at home. In most Italian house holds everything is prepared and put on the table where it's passed around. Some just take a big plate of pasta, some like me load up on the chicken, meat balls and sausage with just a bit of pasta.

ahh, you're referring to home meals in the US, I was referring to going into a Osteria or, Trattoria in Italy..which are far from formal. I'm like you, focus on the good stuff and not pile up on the filler.
Either way, good food to be enjoyed, the life of an Italian household.

quote:

Originally posted by flashguy:
(but apparently Kenzi Blye and Martin Deeks are fond of it (heard them rave about it in an NCIS: Los Angeles episode).

flashguy

That's the episode that turned me on to it. Heard them raving about it, so I looked up the recipe and gave it a try. Been hooked ever since.

quote:

Originally posted by corsair:

the life of an Italian household.

Ah yes. My wife is pure Italian. Actually have published pictures of some of her relatives along side of Al Capone who used to live part time Chicago Heights, her home town.

quote:

Originally posted by corsair:

quote:

Originally posted by konata88:
Razor blade for the garlic? Looks great.

Get one of those hand-held Japanese mandolins, saves your fingers

Many mandolins don't slice 0.5mm thin or thinner only going to 1mm. Oxo makes a nifty garlic slicer (non-adjustable thickness) that gives paper thin results. $9.99 on amazon. https://www.amazon.com/gp/product/B01ENK40QM/


Truffle slicers work too but are usually expensive compared to most mandolins, etc.

Every Monday eve, Aglio e Olio.
Inspired by the Vincenzo's plate YT videos ...
oil and garlic with chopped stalks of parsley, adding a little chilli flakes and a sprinkle of parmesan on serving ... yummy!

quote:

Originally posted by smschulz:
with Guanciale and Pecorino Romano Cheese.

Guanciale (pig cheek) is harder to find, so for me, I elect pancetta (belly) ... I have yet to perfect making the cream (eggs, pecorino and pasta water)... soemtimes, to reduce the saltiness, I add a little brown sugar to the pancetta while in the pan ... yummy.

--chris

You can always just use a knife, sharpened like a razor. Yes, that is me.

Chef Baek got skills.

quote:

Originally posted by Beancooker:
You can always just use a knife, sharpened like a razor. Yes, that is me.

Damn Noah!

Even when I keep the flat of the blade against my knuckles to keep from cutting myself, I find trying to hold the garlic glove problematic, so there's no way I can do what you do even at a slow speed. And yes, my knives are very very sharp.

it helps if you can already play drums well....

Dude! Noah went at that like a woodpecker! You got skills for sure.

Where do I get Bucatini? I went to several stores today, no luck.
.