Chef has been in Singapore for a very long time! He speaks with a Singaporean accent😂

Italian Ed Norton is an awesome chef!

Excellent demonstration of a great Italian dish! Chef not only demos the various techniques, but explains WHY he does them! Bravo!

I knew someone from a chef school who used to put a small bit of anchovies in with the chilli instead of salt and then a few strips of sundried tomato at the end just before the garnish. Best pasta id ever eaten in my life. He ended up going to some fancy 5 star hotel overseas and i never got to eat that pasta again. Tried recreating it but i never could.

Deceptive recipe in the sense that it is actually a very subtle dish. The chef has done an excellent job of showing us how this should be done. This is as close to perfect way to make this dish as I’ve seen.

I’ve been cooking this dish a lot as of late. It’s my favorite authentic Italian dish, because it’s so simple, yet if you master these crucial steps outlined in this video, it’s very tasty. A lot of amateurs butcher this dish on YT; they do not prepare it correctly. This is one of the few professional real chefs on YT that makes it correctly.

Chef: How do you pre-cook the garlic? Perhaps the cook-time is important too because you're cooking it again in EVOO. Thank you.

I like the way he explained the way he cook my favorite pasta. Thank you chef!

Outstanding tutorial, learnt more from Chef about garlic, pasta & sauce than I have anywhere else. Brilliant

Delicious! I will follow your instructions. Thanks Chef !

I just cut the garlic into thin slices, put them in the pan with olive oil, chilli and a few pieces of the parsley rod and cook it slowley 5/12, while the pasta is also cooking. When the garlic gets a light caramel color i put in some pasta water and increase the heat so the water/oil mix can reduce. When the pasta is cooked al dente, i put them into the pan and add pastawater until i've the right consistency and add the chopped parsley. I did this dish so often, its all about timing to get it right and your liking, but its so rewarding like many pasta recipes. Aglio e Olio and Al Limone are my two favorite pasta recipes.

I make a quick version of this using chili flakes, but I usually rush it, not waiting for it to absorb everything. I will slow it down next time, thank you for the great video.

So many tips! Thank u, Chef!!

I can’t wait to try this one. Thanks in advance 👍👍

Very nice and useful love the recipe

What a beautiful dish. A like to garnish mine with a little bit of lemon. Not sure if it’s traditional but I love it, adds a nice bit of brightness and acidity.

definitely give that a try soon, love that dish.

I love it chef👨‍🍳

The original, the pure, always the best !

Very clear to teaching the technical for alio aglio olio

Thank you chef 😊 will try cooking this again using your technique

That is absolutely beautiful ❤️🇮🇹

An excellent explanation of the making of this very popular dish!! Laszlo Montreal

Explained beautifully

Very good teacher

Thank you. Most of the techniques on youtube focus on creating a "sauce" from the starchy water. I am eager to try this version.

Thank you chef.

Fantastic. Will definitely do this.👍

That is art. Tha k you good sir. I like these chefs, real skill IMHO.

Amazing chef

Simple dish can be so challenging because it doesn't contains much ingredient but u have had a technique to make it delicious.

This is something! I have never seen this dish before in my life. I have to have this.

Made it today. Simple yet super good 🍽🤌🏻

Nice video...thanks for sharing Chef

Thank you! This is exactly right! 👌

My nonna taught me this pasta dish amongst many many others. My only difficulty is getting the spiciness correct. Five chilli's perfect, do it again with 5 chilli's from a different batch and no spiciness at all, do it again and it takes your head off. She always hot it perfect.

Beautiful, great video, now to go make me a plate 😊

Brilliant, anchovies are nice with this type of dish too

Delicious and going to try it🤙

Most beautiful presentation I have ever seen 😋😋

Fantastic ❤

It looks sOoooooo delicious 👌

Well done🎉

Merci Chef!

the best version of this dish on the internet

He even speaks in Singapore slang. How the chili padi hits hard.

Impressive! 😊

Bona sera senior. Very good recipe Easy. South Africa.

Ermm delicious Aglio, luv Kucina.

Aglio olio is pure love

GREAT!🎉❤

From being the hulk to a calm chef sure is a big shift in his carreer.

Thank you

Beautiful! I've never seen someone bring the garlic to such a point that you can deglaze the pan after.

Bravo davvero

Ive been cooking this for a little while now, but picked uo a couple of useful tips. For one i always used the raw garlic and secondly i never followed the step of making sure the spaghetti absorbs all of the oil sauce. I would have a kind of soup in the bottom of the pan that i would sip at in between bites 😂

He never mentioned that the pasta has to be al dente tho to absorb the sauce. His pasta in the restaurant is precooked Then he just warms it up in the water but it's probably still al dente. That's a critical thing that you need to mention and I can't believe he didn't say that.

thx from korea(south)

We had these platters at a restaurant I've worked at and they're very elegant high quality ceramic from the UK if I remember correctly, chef what is the brand of these dishes?

Molto bene! 😋😋😋

I need to dine at Kucina one of these days

He does have a home version. Check it out

Omg!!!! I tried it and i made it wrong😅 I'll try it again hehehehe! This video helps me improve anywaysssss❤️❤️

nice

How do you precook the garlic is it sauteed, boiled, broiled, baked?

So Garlic and chilli to infuse oil, and with olive oil which is low smoke point, so the oil will absorb to the pasta, with water to caremelozed it, thank you chef👍

Beautiful 😍

No better food in the world than Italian!!

Thank you for such a great way of explaining in such simple steps.

Excellent recipe but I’m still waiting for second part of the whole garlic method recipe. Only half the recipe was done in follow up video This is one of the most informative cooking videos I’ve watched btw just eager for more

❤

Chef what did you use for twirling the pasta while plating it!

👍👍👍

Blasphemy or not I prefer to add a decent amount of parmigiano reggiano to the dish. Turns out that much more creamy & delicious.

That Singatalian accent 😂👌🏽

This is the real restaurant standards Great, now i know why i never get that right restaurant-taste when following recipes from the internet

Way to go Ed Norton

Bro i thought i was tripping ball with his english lmfaoaoao

The most important thing is to half cook the pasta and finish to cook in the pan so the starch of the pasta make it creamy....pls no stock just pasta water.

es ist wahnsinn 🤤

Yum

I failed at making this two times😂 and I will be trying again tonight

How long do you cook the garlic before making the pasta?

👍

Looks good. Is this Larry Bird’s Italian cousin?

Your English is clear but you have a definite Singaporean/Malaysian accent !!!

It's so weird to listen italian with singlish accent 😂😂😂 it's a totally new genre, itasinglish. Nice recipe btw, I'll try ❤

Why does an Italian chef have slight Indian accent? :) Great video btw, I'm definitely going to make this

Glad to hear that he prefers to use dried chilli at home. That's the authentic Italian home cooked way..

If Edward Norton were a chef in Singapore..

Will you open a restaurant in Malaysia?

I made this the "American" version and it was the best pasta i ever had. Thanks Chef! Instead of peppers (I don't like them) I used cherry tomatoes and used pasta water, lots of pepper, touch of butter (😅) and real parmesan. AWESOME!

When it's a tutorial and they come with "i use the sliced garlic i have already precooked" ok thank you 😂

this is my favorite but none of the italian restaurants in germany can cook like this 😢

Came across this video randomly and was wondering why does he have a slight singaporean accent, turns out he’s been living in SG hahaha.

I actually downloaded this because I KNOW it belongs in my 5-star-only recipe folder. Just a shame it was shot on Gordon Gekko’s beach phone. 🤦‍♂️

*I thought my brain was not braining when I heard him talk.*

what about using roasted garlic?

when to add the seafood, Chef?

what type of chili did you use?