---
title: 'How To Make Spaghetti Aglio E Olio'
source: 'https://youtube.com/watch?v=87y2xhabW10'
video_id: '87y2xhabW10'
date: 2026-06-30
duration_sec: 1741
---

# How To Make Spaghetti Aglio E Olio

> Source: [How To Make Spaghetti Aglio E Olio](https://youtube.com/watch?v=87y2xhabW10)

## Summary

In this live cooking stream, the host demonstrates how to make Spaghetti Aglio e Olio, a simple and cheap Italian comfort food. The video focuses on the technique of infusing olive oil with garlic and chili flakes, then emulsifying it with pasta water to create a flavorful sauce. The host also engages with the live chat, answering questions and sharing cooking tips.

### Key Points

- **Dish Introduction** [00:28] — The dish is Spaghetti Aglio e Olio, an Italian comfort food that is cheap and easy to make, translating to spaghetti with garlic and oil.
- **Preparing Parsley** [02:16] — Italian parsley is preferred over curly parsley. The host demonstrates a chiffonade technique by rolling the parsley into a tight bundle and slicing thinly.
- **Knife Sharpness** [03:27] — A sharp knife is crucial for efficiently chopping herbs. The host uses a new Japanese knife.
- **Slicing Garlic** [06:05] — The host slices garlic thinly, emphasizing that pre-peeled garlic is not recommended. Consistent slices are important for even cooking.
- **Salting Pasta Water** [08:05] — The host adds three big pinches of salt to the pasta water, noting that the saltiness will concentrate as the water reduces during cooking.
- **Pasta Vortex Trick** [08:37] — A trick to prevent pasta from sticking: spin the spaghetti in opposite directions as you drop it into the water to create a vortex.
- **Cooking the Garlic** [10:17] — Medium heat is used to cook the garlic in olive oil. The goal is to lightly brown the edges to release flavor without burning.
- **Adding Chili Flakes** [12:20] — Chili flakes are added to the oil. Pasta water is immediately added to stop the cooking process and prevent the chili flakes from burning.
- **Testing Pasta Doneness** [14:37] — The only way to tell if pasta is done is to taste it. The host looks for a thin white line in the center, indicating it's 80% cooked.
- **Finishing Pasta in Sauce** [15:40] — The pasta is transferred directly from the water to the pan without a strainer, a technique learned from Chef Marco Petu. The pasta finishes cooking in the sauce.
- **Sauce Emulsification** [17:34] — The combination of oil and pasta water creates a velvety, luscious sauce that coats the spaghetti.
- **Final Seasoning** [21:48] — The host adds a little more salt directly to the dish, noting the principle that you can always add more salt but cannot take it away.
- **Adding Parsley** [23:03] — Parsley is added at the very end to keep it green and fresh, adding an earthy flavor.
- **Plating and Tasting** [25:30] — The pasta is plated with a twist using tweezers. The host and Marcus taste it, noting its surprising depth of flavor and pleasant spice.

### Conclusion

Spaghetti Aglio e Olio is a simple, cheap, and delicious dish that relies on proper technique—infusing oil with garlic and chili, and emulsifying it with starchy pasta water. The live format allowed the host to demonstrate real-time timing and engage with the audience.

## Transcript

are we good I think we're live all right
we're live this is the first that you
can cook live Marcus and I have been
working on this for like five weeks
we've got four cameras in here Marcus is
going to do a little demo face
cam hand cam stove cam red Cam cuz it's
kind of red over there again that's the
face cam hand cam stove cam red Cam back
to face cam here we go we're making
pasta ago eolo it's one of these
incredible Italian comfort food recipes
that I think a college student would
make at like 2:00 in the morning when
they're drunk it's incredibly cheap
incredibly easy to pull off it just
means spaghetti with garlic and and oil
is what it is so here we go talian
parsley Sunny yeah before what's okay
sunny before we this is a part where we
can talk for a second yeah sure chat
there's so many more people than I
thought was yeah how many people are in
here right now I can't see the live it's
about it's about uh it's 30 to 50 people
immedately one guy commented first and
he was first was he first all right give
it to him but uh congratulations uh
Sunny we're live okay and guys a big
part of the reason we're doing these
lives is so one you can get the timing
of everything when you're cooking in the
kitchen which is one of the hardest
parts if you're new to it another reason
is I would just like to get get deeper
with my audience man you guys want to
ask me questions you know you want to
talk about something even even unrelated
to cooking whatever we're here let's
just hang out in the kitchen and chat
right so if you have something you want
to know let me know if there's time if
there's downtime I'm going to answer it
although we are going to keep these
recipes sort of moving along right we
don't want to do anything that's boring
which is we why we have lots of
different cameras which is why Marcus
should be changing them instead of just
hanging out right now yeah reading those
check make he's looking at the chat man
it's this is new you you guys got to
give us a we're good give us a little
moment to get used to this
um Marcus what what's in the chat let me
know we got a hello from Budapest oh
what's up Budapest America oh my good
somebody donated $2 we got a donation it
means a lot it pays for the
parsley um so I'm just doing as much
parsley as I think I might need I'm just
picking this Italian parsley off the
stem I guess if you want you could use
curly parsley I'm kind of against it if
I'm being honest but you could use that
if you want
a little bit
more I don't know if anyone's ever made
this pasta before
but it's awesome I love it I make it
probably I don't know once a month maybe
once every two months something like
that let's hit up that red Cam Marcus
This Is the personal camera this is
where we can get up close and personal
we can get to know each other over here
I bet you guys didn't know that this was
here the whole time it's beautiful back
there it's never been shown before I
don't know I don't know why front cam
front cam any any questions Marcus you
on it you see the chat cuz I can't I
mean we got a the chat's let's see if
the chat's violently uh distracting but
uh yeah yeah you focus on what you're
doing I'm just going to focus on cooking
look now I have all this parsley right
Marcus I need you to when I'm doing
stuff sorry stay focused marus tell me
to go back to it now it's a lot of parsy
right so what you want to do is take
some you want to oh first let's you know
what sharpen this knife up a little bit
I just got this this new knife
um it's incredible Japanese knife I love
it so what we want to do is ball it up
right you can do this with lots of
different kinds of herbs I'm just
Folding It rolling it against itself and
now I have this sort of neat little
package and from here I'm just going to
slice through the thinner you can get it
here on this first slice the
better
um and what's really important for this
is having a sharp knife if you're doing
this with a doll knife KN it's not going
to work very well and now I'll just run
my knife through it a few
times you don't need it to be super fine
but something like this is pretty
good there we
go I got to cut around your head what's
that your bald head oh is is it in there
I it's not I was I was I was sometimes
my bald head gets in this shot when I
when I lean over yeah there there it is
right there freshly shaved
it's shiny we we have to control head
shine when we're doing these lives I
notice that my head is kind of shined up
I po I I polish it like a bowling ball
sometimes it's fun being
bald and just remember guys most
important thing to remember about this
dish
is I'm bald I think I got that oh you
got it yeah I was I was just remember
that don't forget it it is the most
important part of the dish it is when
you get to the end here what I like to
do with the herbs is just ball it up
against the knife push it together like
this the more compact the herbs the
easier it's all going to chop right
pretty much as simple as
that I wonder how fast we can get this
dish done we don't want to be here for
45 minutes we want to get it done pretty
quick this is Marcus you can keep
switching from face to hand more often
you are okay okay Marcus is on it I
don't I can't see what's going on back
and forth this is also cool cuz they
know how long it's going to take them in
real time that's what I'm saying like a
big reason we're doing the lives just so
you guys can get a feel for timing you
know and we're going to do it mostly
with quick recipes quicker recipes
although we might do some longer recipes
but it will mean I'll have to kind of
pre-make it so that's why I think pastas
stir fries things that you can just cook
in a pan you know quickly is what we're
going to try to stick to for
now um yeah cleaning up my
board you're going to feel better if
your station is clean now next thing
garlic right I already peeled it I'm not
buying pre-peeled garlic here all right
it's not I wouldn't do it I just
wouldn't do it it matters to me okay now
here you want to take your time and you
want to slice it thin right bald that's
the warning that your head oh is it I'll
just give that a bald everyone yeah I'll
try to that's wear my head in right
there right yeah oh okay oh oh backing
out cuz as chefs we hunch you know in
the in the restaurant I would have been
like I would have been like this you
know which which I can't do right so
I'll I'll stay out of the
way that's another thing someone was my
wife was asking me earlier she said when
why do you chop sometimes like this you
know where I'm rocking it and why
sometimes like this and it really
depends what you're chopping right if
there's something really tall you're not
going to be going like this just the
angle is weird so generally for like
shorter things I'll do this
technique but it really depends it just
all about what you're
chopping and I'm trying to be as
consistent as I can with the garlic
you'll see why
soon just like
so give the red a wing what's that give
the red a
wink hell yeah yeah wink cam let's go
oh man how long how long has this live
been going on for it's been way longer
than I thought okay interesting I got to
pick it I got to pick it up come on I'm
getting my uh I like the pressure you
know I got to get my my cooking cap back
on it takes as long as it takes yeah but
it's a quick dish it's a quick dish okay
stove cam let's
go we made
$17 whoa someone just told me we made
$17 red d looks like we're in
business okay go to the stove here we
are so you know how much salt do you put
in your pasta water it's kind of a
touchy sh subject right I don't want it
to be super salty I'm doing three big
pinches and if I want to add more salt
later I can right I can add more salt
later but the thing is when you finish
this dish you're sort of reducing pasta
water so the Sal it's going to be
saltier than that's then if you taste it
right now it's salty but if you taste it
at the end it's going to be even saltier
as it sort of reduces down so I don't
want to put too much if that makes sense
now spaghetti in we go ready for this
you guys know this
trick I'm bouncing around so when you
put the pasta in the water you spin your
it's like a you spin your hands opposite
ways and you should get this little
funnel thing let's see if it works we
good Vortex stove cam got it and let's
go not bad not bad got it going on a
little bit I like what I
see okay
now let's let that
cook okay here this is coming over
here I'm going to do this over here for
you guys so it's easy to
see take out my little trusty burner am
I good am I Center there yeah good uh
yeah okay oh I need one
thing one
thing there beautiful I think people
like this I can't I can't the chat
insane is the chat insane it's just
chat's
insane anybody got a question I I can't
see the chat I I wanted to answer
questions but Marcus is he's got a lot
going on over there he's he's like the
brains of the operation he's got like a
million cables plugged into him right
now someone said tell Marcus take his
shirt off oh yeah okay here hey check
this out Marcus go to uh go to hand cam
oh yeah there's Marcus in the battle
station right now this is quit
commenting stuff like that yeah
oh
no oh got to plug in got to plug in
we're good we're
good okay let me know if that comes back
on oh my God is camera uh hand cam
working hand Cam's good okay here we go
so medium heat on the pan we're putting
in like a third of a cup of olive
oil this is the dish right guys it's
just spaghetti with garlic and oil right
olive oil so it seems like a lot but
that's going to emulsify with the pasta
water it's going to make a really
beautiful sauce looks about
good now straight in with the garlic
right already
sizzling
oh oh probably shouldn't have done that
okay here we
go keep it moving keep it moving check
your
heat now we're going to sizzle this
until it starts to just turn a little
bit of golden brown around the edges we
don't want to get this like if if it's
golden brown throughout it's overcooked
we want to cook this garlic we want to
get its Essence its fragrance unlocked
and released into that oil remember fat
carries flavor the olive oil is fat and
so it's all just infusing right now the
house smells
amazing fan on we're good yes I have a
little fan over here on my left you guys
it blows away the steam that rises up
and fogs out that camera and so that is
pretty pretty clutch when we're filming
in here
okay so keep a watchful eye on this if
you burn this you're going to feel
terrible okay you're not going to like
yourself you don't want it you want to
love yourself
so I can see it just starting to get a
little bit golden brown right
now at this point you want to have these
chili flakes ready right suppose you
could probably use fresh chili if you
want but chili flakes is
traditional how many people have made
this pasta before I'm curious let us
know in the
chat I would say this is like you know
there's like the five like French mother
sauces like I don't know if there's
mother pastas in Italy I don't think
that's a thing but this should be one of
them if there is it's right up there for
me with carbonara and catcho pepe and
all those amazing pastas so right there
I'm I'm getting that golden brown just
around the edges for me that's good now
check it out chili flakes in you want it
spicy do a lot you know I'm doing about
I don't know half a teaspoon maybe a
little bit more chili flakes burn so
fast you guys okay see I'm like watching
it right now and what I'm
doing like oh no what are we going to do
how is it everything's going to burn and
then you go no what you do is pasta
water boom that stops the cooking
process right now nothing is going to
burn can even add a little
more and so all the salt from this dish
is coming from the pasta water you're
not adding more salt although you could
at the end if you wanted to we want to
get it all from the pasta
water if that makes sense all right
questions questions class class is in
session man let's go all right all right
all right all right dude the chat is
going so crazy just pick one from the
top man pick it from the top says marus
going to eat it all Marcus Marcus people
keep just saying Mar is he bald okay we
got a am I bald somebody asked a
question the sun use olive oil of
avocado oil to rub his head
with I got to it's it's it's so quick
son I would use coconut oil you can
scroll up though Marcus I I use like a
it's uh what is the company I forget
what company but it's a it's like an oil
that you put on your head that's infused
with all kinds of nice stuff I actually
really love oiling my head I do it after
I shave and I love it um I was never
proud of my hair I just wasn't proud of
it but I'm proud of my head someone said
what happened to 50 plat 50 St oh oh
it's a touchy subject now we're still
doing it but I think we may continue it
as short videos or maybe we'll do one
live it's just that we only post one
video a week and that series wasn't
doing that well for us so you know as
much as I would love to continue it this
is also a business and we have to think
about that right so we have to consider
those things but we may continue it so
share it to everyone you ever met yeah
so share the
channel okay let's go more pasta water
right all right chat's going cat's G for
now
yeah here we go
right
now let me uh so how do you tell if the
pasta is done let's go stove
stove you can see yeah okay good now
let's go red so there's only one way to
know bite
it it's got that um thin white line
right now in the middle and so with a
lot of these Trad traditional Italian
pastas or pretty much every single
Italian pasta you want to finish cooking
the pasta in the sauce not in the pot so
when your pasta is 80% of the way done
transfer it into this into the pan so if
it says on the package right it says
cook for 10 minutes cook it for 8
minutes in the Water 2 minutes in a pan
that's what we're going to do right now
okay this is
good just based on taste
alone move this over oh okay you can go
uh face or sorry sto hand hand
yes now here we go check it
out right
in no
strainer no strainer I worked with this
really really high-end Italian chef
called Marco
petu um for a number of years and he had
a some really famous restaurants in Las
Vegas and then he kind of retired and
did private cooking in Aspen where I met
him and I learned a lot from him right
like screw strainers don't really need
them like I pretty much got all the
pasta as that dries out you just add a
little bits of P pasta water pasta water
as necessary and then we just begin
shaking right and so we're going to
finish cooking this just in the pan
right here we'll add the parsley coming
up pretty
soon oh that smells so good and even now
I can just kind of start tasting it for
salt a little bit this little
mhm yeah oo spicy I love it you would
think a pasta like this isn't going to
be that good I'm telling you it's
amazing it's amazing we love it a
win I love the wings I love the wings
they're getting I feel like they're
getting a real feel for what we're like
yeah this is what we're like guys we're
a little we're a little wild we're a
little crazy we're a little ADHD you
know we're we're we're dialing it in
we're dialing it in embrace yourself
though you know if you're weird be weird
who
cares be weird man Life's too short to
not be
weird you want to yell at a squirrel
yell at a squirrel sometimes I do I
don't
know so I've got this um this pan turned
up now cuz I'm just trying to finish
this quickly in the in the in the pan
got it on full Full heat high
heat and you can see like it's coming
together it's amazing it's just oil and
water but it creates this sort of
velvety luscious sauce that coats the
spaghetti also if you want to do this
with another kind of pasta you can
doesn't have to be spaghetti although it
is
nice I always like wiping down my
station I am a bit of a spaz but I I
always feel better when I'm in a clean
sort of
area now I can get this out out of here
actually no I might need
it I wish I could see the chat I have my
phone over here but let like we've never
done this so this is this is like a this
is the pilot right now all right way
faster yeah how long do you think it's
been how long has this live been going
on for they'll they'll tell you yeah I
have no sense of time right now no sense
of time I keep tasting the pasta 18
minutes oh wow we're doing good on fire
on fire okay good you
just th people let's goit thank you for
joining is that true thousand people
what was my guess we we took we took
guesses before the live who how many
people are going to be on it literally
my wife said what 16 people Marcus said
30 35 I was like maybe a hundred
so yeah that's awesome thank you for
joining happy to be here with you today
wow that's we're going to do this again
Marcus let's get some let's get see the
food here hey hey
don't worry don't do wor I'm not worried
well I'm just just trying to you know we
we'll review we're going to review after
see how we
did yeah are there a couple shots of me
showing the stove with nothing going on
every once in a while yeah it's all
right it's our pilot run okay it's not
like it was going to be this is exciting
to it's very exciting this is a this is
a whole new world for us I haven't
turned red once oh nice yeah this is a
whole new world for
us you guys might be wondering about the
uh this thing you
know it's like it's like just like this
it's like that yeah you're not it's it's
you know there there's a little bit of
you think I can do it you want to try
come in here oh this is a come in here
Marcus oh dude this is not get in here
bud going no mic going no mic this is
let's go I have not done
this don't spill it all you got it just
a little more oh yeah see you're going
too far out you're going to bring it in
bring it yeah bring it back in there you
go go there you go you're done that put
have butchered the LI that was good I'll
give that a I'll give that a four out of
10 that was pretty good I mean the
steaks were so high the staks were high
okay so keep tasting it right when
you're cooking food you just got to just
care about what you're doing I just
making sure that the um the pasta is
just going to be cooked without the
sauce getting too thin or too
thick oh it already tastes great it's
really close if you like it really Al
Dente you can keep it that way right you
see me I'm just adding past adding pasta
water that's why I said not to season
that water too much
because that water is reducing the salt
is left in there it can get pretty uh
salty I'm going to move this one back to
the stove for a
moment yeah if you guys have um requests
for something you want to see cooked
live then drop it in the comments uh you
know not the live chat but in the
comments under this video make sure you
like the video please too as well and uh
we'll get to it you know we want to cook
dishes that are sort of fastpaced so if
you keep that in mind that would be
really
helpful oh
yeah you know I might taste this pasta
10 times to make sure it's just
right you got to go face you don't oh I
was
just where we're figuring it out you
know if I'm doing something with my
hands he goes hands but now like I'm
coming up to my
face it's got a nice texture right
now
honestly I might have under seasoned my
water just a tiny bit so I'm just going
to season it just directly right now I
think my pasta water could have used a
little more salt I usually do about a
tablespoon of kosher salt per per for
four quarts of water one tablespoon to
four quarts of water I might have just
done a little less but that's fine you
can always add more salt you can't take
it away it is the most stupid basic
principle of cooking um and I'm tired of
hearing it but probably there's a lot of
people on this live who are hearing that
for the first time so that's all
right here we go more pasta
water I sauce everywhere yeah
Marcus that was funny
man want to see Sergeant G sergeant oh
yeah Sergeant Gilbert okay he's here
let's get him on the red Cam right now
yeah here he is here's my little friend
his he's he's a little worse for wear
right now his mustache is kind of
falling off he needs a little TLC and
we're going to give it to him he's been
with me forever not going in the dish
though it's not it's not traditional you
could put it if you
want okay all right all right all right
all right let's taste one more time
M that's just right you guys
now a little more pasta
water Marcus you got to you got to focus
man only call me like twice it's pretty
good actually okay here we go I like
doing the parsley right at the very end
I just like to keep it really green
suppose you could add it a little bit
earlier if you want
but that looks good now we get that
parsley that earthy kind of parsley
flavor in there that's just so good look
at that that's so exciting for me just
something that can be made with super
super simple and cheap
ingredients and it's just all about the
technique it's all about the process you
know that's the beauty of Italian
cuisine Italian cooking it's really
ingredient and technique
focused man this is such a fun
one okay there it is is boom I'm going
to shut it off now you might shut off
your pasta and you might just have it
sitting here for 10 minutes before you
want to serve it or whatever add a
little more pasta water you see it dry
out you just add a little more pasta
water it's as simple as
that right now I have the uh heat off is
plenty of heat in the pan and it's sort
of just still thickening up you can
see oh sorry you can see underneath
there right
watery but it's just thickening up just
as I'm sitting here and I'm tossing
it so here we go
now oh God that was terrible sorry about
that here let's serve it
up now let me get this so you can see I
love using these things right here these
little tweezers so I can pick it
up like so let's go red
Cam see that and now what we can
do back to yeah is just twist that up
you don't have to do this of course does
give you a little bit of a nice
presentation lay it down and then just
kind of take it off like that so you
almost have this little sort of barrel
shape of the
pasta now let's get that out of
here if you
want hand
cam you can just hit it with a little
bit more parsley to finish that's it
that's the pasta we're going to get
Marcus in here we're going to taste it
up simple as that fork flip here we go
boom oh oh oh double Fork flip bam oh oh
here we go oh all right oh
oh you go twizzle twizzle it up careful
it's going to be hot what's up
live I can't Che bonao this is not going
M
mhm oh yeah we got to talk we can chew
first it's got so much flavor for being
such a simple
thing and the spice the spice is nice
it's got that back of the throat kind of
heat to it I'm about to have so much
parsley in my teeth
everyone wants to see the brige oh we
got to figure that out we got we haven't
figured that out yet we barely we don't
even have kitchen stuff figured out mhm
we're going to be
doing live fridge
attacks but um not quite yet although
hold on a second you stay here you going
to knock that down well let me see me
see what I can Ian where's the end of
the video let me see what I can
do you want to run out there let me see
what I can do hang on a second
okay one second one second
folks okay all right hang
on okay let me just I got this I'll keep
eating pasta Markus going to eat pasta
I'll go outside I'm going to take care
of the
fridge okay mhm there we
go I just got to uh turn that
down all right you got it okay all right
I'll be right back I'll be right back
just don't kick any tripods over no I
won't I'll take care of it all right
Sunny's Sunny is going to hopefully not
hurt
himself oh that was a good
one the first ever live fridge
attack all right I'm going to set this
up this is so we don't we'll find out if
this was a good idea or not that was
amazing yeah well we got to set this up
really fast I got it you go back to your
station Battle station Battle station
I'll continue eating hey what's up this
is a this is a crazy thing to do at the
end okay I'm
back so Sunny we should we should uh
we're not in frame oh no we're in frame
I'm good you're good you're good
Sun any final
words let me chew for a minute
now let you
know I just want to thank you for being
here as part of this historic
moment I'm really we enjoyed it a lot
we'll be back we'll be back and um I
hope you're having a great life out
there you know if you're having a bad
day tomorrow's a new one don't worry
you're going to be fine and so until
next time you know I love you