Tuesday, December 14, 2010

Coming Soon: Spaghetti Aglio e Olio

15 comments:

Anonymous said...

ohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygosh

FINALLY

This is how I found your site...by googling for an aglio e olio but at the time I only found your cauliflower aglio spaghetti - which were delicious, btw, and a true discovery!

Now that you serve the original...man...things really come full circle.

Man!

Keep it up.
LC

Razors Edge said...

looks like I'll have to save up a few bucks for another chunk of parmesan!

Pilar - Lechuza said...

I don't know how I arrived here...but I love it!! Gonna take a large look at ALL your recipes, they all seem to be delicious!!
Regards from Spain

Jace said...

Gosh, I'm so looking forward to this! :))

Daan said...

Really looking forward to this recipe!

Anonymous said...

looking forward to this! please also continue your announced bacon experiments! you only publoshed one, don't let that slip into oblivion, cjay!

missy said...

an annual must at our italian christmas eve table. can't wait to see how you do yours!

The Procrastinator said...

LOVE LOVE LOVE - can't wait!

Anonymous said...

Hey Chef John,
I saw your recipe of onion rings, and that's how i found you!, i think you are a great chef.
i found your recipe of "doughnuts" but i want to fill them with some cream... not jelly... so i searched for your recipe.. but couldn't find any. Please tell me the recipe for the cream filling used in Dunkin' donuts, or any that tastes good with donuts.

Regards,
Honey :)

Chef John said...

Thanks! You can use the custard from our Boston Cream Pie recipe if you want.

Anonymous said...

Wow I love you recipes they look so great. YOu are like the male version of Julie Powell.

Anonymous said...

Hey Chef John,

Thank again! for telling me a perfect filling for my Doughnuts. :)

Hope to look forward for your more great and tasty recipes....

Regards,
(Future Chef) Honey ;)

Anonymous said...

Hey Chef John,

Thank again! for telling me a perfect filling for my Doughnuts. :)

Hope to look forward for your more great and tasty recipes....

Regards,
(Future Chef) Honey ;)

Anonymous said...

Hi, Chef John. I'm a big fan of your site. I just tried this pasta (without having ever tasting it before) and it's great!!!
I used dried parsley 'cause that's just what I had, but it worked fine.
Thanks!!

Tim Akers said...

Hi, Chef John:

Thank you for your videos. I made this the other night, almost exactly like your video...

I say almost cause I overlooked the "low and slow" method on the garlic... :-( Not a good result. It ended up toasting, then burnt... And while "roasted" garlic smells good, this was too potent. Anyway, I cleaned up the pan and the counter, then restarted. The second time I did as you did in your video, except I used Angel Hair spaghetti.

Anyway, this is fantastic, and for as much Parmigiano-Reggiano that we used, it's really still a cost-effective dish. I mean, it's simple. And now a staple!

PS - My wife and I love Parmigiano-Reggiano. As often as we actually use it, it's completely worth the price.

Thank you for all your videos and recipes,

Tim