**Cooking Show with a Twist: A Fusion of Traditional and Modern Techniques**

As we begin this cooking show, I want to emphasize that we're going to take some liberties with traditional methods to create something new and exciting. Our dish today is inspired by Italian pasta cooking, but with a modern twist. We'll be using roasted garlic as the star of the show, which will add a depth of flavor and aroma that's hard to beat.

To start, we need to roast 15 cloves of garlic. This traditional method involves removing the skin from each clove and then roasting them in the oven until they're soft and caramelized. However, for this recipe, we'll be using a quicker method to achieve a similar flavor profile. We'll simply pop the garlic cloves into a hot pan with some olive oil and let it cook until they develop a light char. This will give us a sweet and savory flavor that's perfect for our dish.

While the garlic is cooking, we can start preparing the other ingredients. We'll need to slice some fresh parsley, which adds a bright and refreshing flavor to our pasta sauce. We'll also need some calabrian chili pepper, which will add a spicy kick to our dish. Finally, we'll need some pasta water with starch in it, which will help us create a creamy emulsion.

Now that our ingredients are ready, let's start cooking our pasta. We'll drop the pasta into boiling water and cook it until it's al dente, then drain it and set it aside. While the pasta is cooking, we can prepare our garlic oil by combining the roasted garlic with some olive oil in a small saucepan. This will give us a rich and aromatic flavor that we can use to coat the bottom of our pan.

Once our pasta is cooked, we'll add it back into the pot along with some ladles of pasta water and our garlic oil mixture. We'll then cook the pasta until it's coated in the creamy sauce and the liquid has thickened and reduced. This will give us a rich and velvety texture that's perfect for our dish.

Now, let's add our roasted garlic and parsley to the pot. We'll stir everything together until the flavors are well combined and the sauce is smooth and creamy. Finally, we'll top our pasta with some extra parsley and serve it up.

**The Secret to Creating a Creamy Emulsion**

One of the key ingredients in this recipe is pasta water with starch in it. This type of water contains more starch than regular pasta water, which makes it perfect for creating a creamy emulsion. By adding this type of water to our garlic oil mixture, we can create a rich and velvety texture that's hard to beat.

To make a creamy emulsion, you need to have the right balance of ingredients. You want to add enough starch to thicken the liquid, but not so much that it becomes too thick and overpowering. By using pasta water with starch in it, we can achieve the perfect balance of flavors and textures in our dish.

**Tips and Variations**

If you prefer a spicy kick in your pasta sauce, feel free to add more calabrian chili pepper to taste. You can also use different types of peppers or spices to give your sauce a unique flavor profile.

Another variation you could try is adding some diced tomatoes or fresh basil to your sauce. These ingredients will add freshness and acidity to your dish, which pairs perfectly with the rich and creamy texture of our garlic oil mixture.

Finally, if you want to make this recipe even more decadent, consider adding some grated Parmesan cheese on top of your pasta. This will give your dish a salty and nutty flavor that's perfect for satisfying your cravings.

**The Power of Pasta Water**

Pasta water is often overlooked as an ingredient in cooking, but it's actually one of the most powerful tools in our kitchen. By using pasta water with starch in it, we can create a creamy emulsion that's hard to beat. This type of water contains more starch than regular pasta water, which makes it perfect for thickening liquids and creating rich textures.

To make pasta water with starch in it, simply boil some pasta according to the package instructions, then strain the liquid into a bowl or container. Discard the solids and add some additional starch, such as cornstarch or flour, to thicken the liquid further.

By using pasta water with starch in our recipe, we can create a creamy and rich sauce that's perfect for pasta dishes. This type of water is also versatile enough to use in other recipes, such as soups or sauces, where you want to add a touch of creaminess without overpowering the flavors.

**Getting Creative with Garlic**

Garlic is one of those ingredients that can be used in so many different ways. Whether you're using fresh cloves, roasted garlic, or even garlic powder, there's no denying the power of this ingredient in elevating your dishes.

In our recipe today, we're using roasted garlic to create a rich and aromatic flavor profile. By roasting the garlic until it's soft and caramelized, we can bring out its natural sweetness and depth. This will give our pasta sauce a flavor that's hard to beat.

But don't be afraid to experiment with different types of garlic or even other ingredients to create unique flavors in your cooking. Whether you're using fresh herbs, spices, or even citrus zest, there are countless ways to use garlic to add depth and complexity to your dishes.

**The Final Result**

And that's it! Our pasta dish is finally ready. We've combined the creamiest garlic oil mixture with al dente pasta and a sprinkle of parsley for garnish. The result is a dish that's both rich and refreshing, with a flavor profile that's hard to beat.

By using roasted garlic as the star of our show, we've created a dish that's perfect for satisfying your cravings. Whether you're in the mood for something comforting and familiar or adventurous and new, this recipe has something for everyone.

So go ahead and give it a try! With its creamy emulsion, rich flavor profile, and versatility in ingredients, this recipe is sure to become a staple in your kitchen.

"WEBVTTKind: captionsLanguage: ennow it's not ago oio it's Alo eolo the g is silent so just drop it out of there you should be able to pronounce it properly okay now there's a secret to achieving a creaminess to this dish that you're not doing and today we're going to show you how to achieve that creaminess with nothing more than garlic pasta and oil and not one way but two the traditional way and then my way I want to thank better help for sponsoring this video but more on them later but for now let's get started on the tradition version I lied also going to use some parsley now the first step to success get everything prepped going to take about three to four cloves of garlic just Bunch up that parsley really tightly get it into a nice bunch and then carefully rock your knife to cut through it break it down into pieces and then just start Rock chopping back and forth until you break it down into a nice fine mince of fresh parsley that's going to incorporate nicely into the sauce and look beautiful once it's minced up really consistently get it into a bowl and then for the garlic just slice them in half peel off those skins and then slice them as thin as you can and then get those into a bowl next up we need to talk about the pasta which is a vitally important aspect of this recipe now you may go to the store and pick this up and that would be a mistake you see this company Mass produces in a highly efficient way which means in the production line instead of a bronze extruder pushing the pasta out of the machine it's run through a silicon die which means the pasta shoots out of the pasta machine super quick leaving it void of any texture it's not dried the same way and thus makes it very sort of flimsy and we also need a good amount of starch extracted into the water to make the sauce and as you can see there's nothing that drops onto the board never buy that pasta you want to look for a good pasta one like this one you can actually see flour dusting off onto the board this has already got starch on the outside of it it's also extruded in the bronze dye a lot slower giving it a better texture and it's dried a lot slower which gives it a better texture once it's cooked and you can tell one is better than the other one is a lot yellower looks a little bit lifeless the other is much more pale it's got texture and roughness on the surface just by this visual you can tell which one's the better pasta and today I'm going to be using a thicker spaghetti alata going to measure out one portion which for me is about 120 g now I've got a mediumsized pot boiling and even though this is the basics what you need you don't even need parsley you just need the garlic and oil I'm also going to add chili flake because it's classic to serve AO e oo e pepper and Chino now this pasta Cooks in 13 minutes but the way we're cooking it it's going to take a few more so keep this in mind now we're going to season that boiling water with salt but not too much and then we can drop the pasta get them all submerged in the water and I'm just going to set a timer to illustrate timing here now get a pan on medium high heat ideally a 3/4 saier and add enough oil to coat the bottom of the pan then add in the garlic season with a little bit of salt and then cook the garlic for about 2 minutes or so and we can also add in the chili flake at this point we're just looking for a little bit of Browning around the edges of the garlic and once I see that I kill the Heat and then I add about 2 to three cups of the pasta water to the oil right now the pasta is becoming a little bit more pliable but is still very undercooked we want to pull it at this stage where it still has a ways to go but the pasta can now fit in the smaller circular pan and get worked a bit without breaking any of the pasta it was only about 3 and 1/2 minutes of cooking pasta in the water now we're going to finish it in the pan and that water and oil are two separate components right now but I'm going to turn the heat high and just like a risotto stir the pasta into the water adding more water as needed and reducing the pasta water down concentrating the starch in the water and allowing us to achieve a creamy result by cooking it this way we both control the sauce and the point in which the pasta is perfect but the balance and the trick is achieving those two things at the same time so I'm just adding tiny bits of water at a time as the sauce reduces and thickens which you can tell by the appearance of lots of little bubbles by stirring the pasta around in the sauce much like combining oil and vinegar in a salad dressing you almost whisk the sauce to create an emolion now that sauce should be coating the noodles and once the pasta is cooked to perfection the sauce is glazing the pasta it's ready to go by the look of it you'd never guess that's just oil garlic and water hit it with some fresh parsley and then you're ready to serve plate it in the center of a plate and then add any of that sauce right on top I could have probably used a touch more pasta water to add more sauce before serving but this works perfectly for me it's spicy it's garlicky it's smooth and light and that oil kind of mixes with the water the mouth feel should feel creamy rather than oily and that's the magic of P water and so for my version of this it's basically the same the only difference is we're adding more garlicky and more creaminess by roasting garlic now before we get into making AO eoo my way I want to share with you how I've been unloading some baggage this year thanks to our sponsor today better help better help makes starting going to therapy easier and less intimidating for many people if you're like me and you've been to in-person therapy before you know how annoying it is sitting in Waiting rooms appointment's always running late and you just feel exposed but with better help you can talk to your therapist through your choice of video call phone call or you can even send them messages throughout the day as things come up even if you don't have an appointment scheduled it's a service that fits your schedule no matter how busy you are better help can match you with one of over 30,000 therapists in their network based on your needs preferences and location which gives you access to a wider range of expertise that may not be available in your city to get started you fill out a questionnaire that will ask you questions about what challenges you're going through what kind of therap therapists you'd like and then you'll be matched with a therapist in most cases within 48 hours you can schedule a therapy sessions at a time that's convenient for you and if you don't love your therapist you can request a new therapist anytime at no additional charge so if you want to join the over 4 million people who've used better help to start living a healthier happier life betterhelp is giving my audience 10% off their first month when you use the link in the description or you visit betterhelp.com not another cooking show now let's do it my way and this one we're going to need a lot of garlic I'm going to save two clothes cloves for later these are the cloves I'm going to roast 15 cloves just give them a little pop don't smash them you want to keep them whole but we just want to remove the skin now the beauty of the traditional way of making this dish is how quick and simple it is now this is still simple and quick although roasting garlic usually takes a lot of time so we're going to do a little cheat just to keep the heart of this recipe alive but we're going to roast this garlic pretty fast in the style of Ki but we're not going to do it Slow and Low we're going to kind of to do it hot and fast and I'm going to show you how to do that once I get all of these papers cleaned up these are good I'm going to set these off to the side while I slice these cuz these we going to cook just like we cooked in the last recipe once the garlic is sliced set it off to the side for later and then we're just going to get those whole cloves into a small pot and cover them with olive oil now generally a garlic Ki cooks very slowly but for the sake of time we can cheat by letting the oil come up to a temperature over high heat until the point that it almost starts frying the garlic and and then we're just going to keep the garlic moving until the cloves develop a very light Char the darker you go the more complex flavor you're going to get with a slight bitterness I think works really well in this dish the lighter the brown it'll be a little bit more sweeter and once you develop that color turn the oil off and allow the oil to completely cool and by that point the garlic should be nicely slowly cooked all the way through and sweeten the middle now we're just going to add them into little cork container or something you could throw it into a blender I'm going to use an immersion blender take that I'm going to add a couple tablespoons of that olive oil enough so that we can puree it into a thick paste not too thick that it won't puree we also don't want it too thin then instead of pepper and Chino I'm going to add some calabrian chili pepper about a teaspoon or so whatever you're comfortable with and then I'm going to add some of the pasta water with the starch in it usually I do this at the stove while the pasta is in the water otherwise you wouldn't have any starch but I've got the pasta water now and the camera on so I'm going to add it now same principles here we're doing nothing really different just kind of working it in a different way we're looking for just like a creamy emulsified almost Mayo like consistency and just like that you turn oil and water and garlic into a creamy Emulsion again that's the power of the pasta water now we're going to save the garlic oil cuz instead of regular oil that's what we're going to use this time and we've got our sliced garlic and of course our chopped parsley from earlier now this starts exactly like a traditional version we're going to drop the pasta in we're going to get that going before we get our 3 quart Sauer on the stove and this time we're coating the bottom of the pan with garlic oil then we're going to go in with the fresh slices of garlic and we're just going to cook that until the garlic begins to fry around the edges and once it does we kill the heat get in a few ladles of the pasta water along with that now semi softened pasta and then we're going to start cooking it like risoto until the pasta is completely out Dente and that pasta water has reduced and thickened and started to glaze the pasta then we're going to pour in that roasted garlic and oil emion and we're going to stir that into the mix and you're going to see it immediately start to thicken it even further creating this incredible creamier version of this dish that takes the tradition to the next level plate it up along with a healthy amount of that creamy sauce and then top it off with a little bit of that parsley and now you can make AO eoo as good as anyone can to B as creamy as you're going to get and the garlic flavor is just amped up that much more 20 30 minutes more time but you get a big boost in flavor and creaminess knowing how to do this we'll unlock Italian pasta cooking for you so the recipe is going to be down in the description I want to know which one you prefer in the comments that's all that I have today I'll see you next time until then take care of yourself and go feed yourself hnow it's not ago oio it's Alo eolo the g is silent so just drop it out of there you should be able to pronounce it properly okay now there's a secret to achieving a creaminess to this dish that you're not doing and today we're going to show you how to achieve that creaminess with nothing more than garlic pasta and oil and not one way but two the traditional way and then my way I want to thank better help for sponsoring this video but more on them later but for now let's get started on the tradition version I lied also going to use some parsley now the first step to success get everything prepped going to take about three to four cloves of garlic just Bunch up that parsley really tightly get it into a nice bunch and then carefully rock your knife to cut through it break it down into pieces and then just start Rock chopping back and forth until you break it down into a nice fine mince of fresh parsley that's going to incorporate nicely into the sauce and look beautiful once it's minced up really consistently get it into a bowl and then for the garlic just slice them in half peel off those skins and then slice them as thin as you can and then get those into a bowl next up we need to talk about the pasta which is a vitally important aspect of this recipe now you may go to the store and pick this up and that would be a mistake you see this company Mass produces in a highly efficient way which means in the production line instead of a bronze extruder pushing the pasta out of the machine it's run through a silicon die which means the pasta shoots out of the pasta machine super quick leaving it void of any texture it's not dried the same way and thus makes it very sort of flimsy and we also need a good amount of starch extracted into the water to make the sauce and as you can see there's nothing that drops onto the board never buy that pasta you want to look for a good pasta one like this one you can actually see flour dusting off onto the board this has already got starch on the outside of it it's also extruded in the bronze dye a lot slower giving it a better texture and it's dried a lot slower which gives it a better texture once it's cooked and you can tell one is better than the other one is a lot yellower looks a little bit lifeless the other is much more pale it's got texture and roughness on the surface just by this visual you can tell which one's the better pasta and today I'm going to be using a thicker spaghetti alata going to measure out one portion which for me is about 120 g now I've got a mediumsized pot boiling and even though this is the basics what you need you don't even need parsley you just need the garlic and oil I'm also going to add chili flake because it's classic to serve AO e oo e pepper and Chino now this pasta Cooks in 13 minutes but the way we're cooking it it's going to take a few more so keep this in mind now we're going to season that boiling water with salt but not too much and then we can drop the pasta get them all submerged in the water and I'm just going to set a timer to illustrate timing here now get a pan on medium high heat ideally a 3/4 saier and add enough oil to coat the bottom of the pan then add in the garlic season with a little bit of salt and then cook the garlic for about 2 minutes or so and we can also add in the chili flake at this point we're just looking for a little bit of Browning around the edges of the garlic and once I see that I kill the Heat and then I add about 2 to three cups of the pasta water to the oil right now the pasta is becoming a little bit more pliable but is still very undercooked we want to pull it at this stage where it still has a ways to go but the pasta can now fit in the smaller circular pan and get worked a bit without breaking any of the pasta it was only about 3 and 1/2 minutes of cooking pasta in the water now we're going to finish it in the pan and that water and oil are two separate components right now but I'm going to turn the heat high and just like a risotto stir the pasta into the water adding more water as needed and reducing the pasta water down concentrating the starch in the water and allowing us to achieve a creamy result by cooking it this way we both control the sauce and the point in which the pasta is perfect but the balance and the trick is achieving those two things at the same time so I'm just adding tiny bits of water at a time as the sauce reduces and thickens which you can tell by the appearance of lots of little bubbles by stirring the pasta around in the sauce much like combining oil and vinegar in a salad dressing you almost whisk the sauce to create an emolion now that sauce should be coating the noodles and once the pasta is cooked to perfection the sauce is glazing the pasta it's ready to go by the look of it you'd never guess that's just oil garlic and water hit it with some fresh parsley and then you're ready to serve plate it in the center of a plate and then add any of that sauce right on top I could have probably used a touch more pasta water to add more sauce before serving but this works perfectly for me it's spicy it's garlicky it's smooth and light and that oil kind of mixes with the water the mouth feel should feel creamy rather than oily and that's the magic of P water and so for my version of this it's basically the same the only difference is we're adding more garlicky and more creaminess by roasting garlic now before we get into making AO eoo my way I want to share with you how I've been unloading some baggage this year thanks to our sponsor today better help better help makes starting going to therapy easier and less intimidating for many people if you're like me and you've been to in-person therapy before you know how annoying it is sitting in Waiting rooms appointment's always running late and you just feel exposed but with better help you can talk to your therapist through your choice of video call phone call or you can even send them messages throughout the day as things come up even if you don't have an appointment scheduled it's a service that fits your schedule no matter how busy you are better help can match you with one of over 30,000 therapists in their network based on your needs preferences and location which gives you access to a wider range of expertise that may not be available in your city to get started you fill out a questionnaire that will ask you questions about what challenges you're going through what kind of therap therapists you'd like and then you'll be matched with a therapist in most cases within 48 hours you can schedule a therapy sessions at a time that's convenient for you and if you don't love your therapist you can request a new therapist anytime at no additional charge so if you want to join the over 4 million people who've used better help to start living a healthier happier life betterhelp is giving my audience 10% off their first month when you use the link in the description or you visit betterhelp.com not another cooking show now let's do it my way and this one we're going to need a lot of garlic I'm going to save two clothes cloves for later these are the cloves I'm going to roast 15 cloves just give them a little pop don't smash them you want to keep them whole but we just want to remove the skin now the beauty of the traditional way of making this dish is how quick and simple it is now this is still simple and quick although roasting garlic usually takes a lot of time so we're going to do a little cheat just to keep the heart of this recipe alive but we're going to roast this garlic pretty fast in the style of Ki but we're not going to do it Slow and Low we're going to kind of to do it hot and fast and I'm going to show you how to do that once I get all of these papers cleaned up these are good I'm going to set these off to the side while I slice these cuz these we going to cook just like we cooked in the last recipe once the garlic is sliced set it off to the side for later and then we're just going to get those whole cloves into a small pot and cover them with olive oil now generally a garlic Ki cooks very slowly but for the sake of time we can cheat by letting the oil come up to a temperature over high heat until the point that it almost starts frying the garlic and and then we're just going to keep the garlic moving until the cloves develop a very light Char the darker you go the more complex flavor you're going to get with a slight bitterness I think works really well in this dish the lighter the brown it'll be a little bit more sweeter and once you develop that color turn the oil off and allow the oil to completely cool and by that point the garlic should be nicely slowly cooked all the way through and sweeten the middle now we're just going to add them into little cork container or something you could throw it into a blender I'm going to use an immersion blender take that I'm going to add a couple tablespoons of that olive oil enough so that we can puree it into a thick paste not too thick that it won't puree we also don't want it too thin then instead of pepper and Chino I'm going to add some calabrian chili pepper about a teaspoon or so whatever you're comfortable with and then I'm going to add some of the pasta water with the starch in it usually I do this at the stove while the pasta is in the water otherwise you wouldn't have any starch but I've got the pasta water now and the camera on so I'm going to add it now same principles here we're doing nothing really different just kind of working it in a different way we're looking for just like a creamy emulsified almost Mayo like consistency and just like that you turn oil and water and garlic into a creamy Emulsion again that's the power of the pasta water now we're going to save the garlic oil cuz instead of regular oil that's what we're going to use this time and we've got our sliced garlic and of course our chopped parsley from earlier now this starts exactly like a traditional version we're going to drop the pasta in we're going to get that going before we get our 3 quart Sauer on the stove and this time we're coating the bottom of the pan with garlic oil then we're going to go in with the fresh slices of garlic and we're just going to cook that until the garlic begins to fry around the edges and once it does we kill the heat get in a few ladles of the pasta water along with that now semi softened pasta and then we're going to start cooking it like risoto until the pasta is completely out Dente and that pasta water has reduced and thickened and started to glaze the pasta then we're going to pour in that roasted garlic and oil emion and we're going to stir that into the mix and you're going to see it immediately start to thicken it even further creating this incredible creamier version of this dish that takes the tradition to the next level plate it up along with a healthy amount of that creamy sauce and then top it off with a little bit of that parsley and now you can make AO eoo as good as anyone can to B as creamy as you're going to get and the garlic flavor is just amped up that much more 20 30 minutes more time but you get a big boost in flavor and creaminess knowing how to do this we'll unlock Italian pasta cooking for you so the recipe is going to be down in the description I want to know which one you prefer in the comments that's all that I have today I'll see you next time until then take care of yourself and go feed yourself h\n"