Binging with Babish: Pasta Aglio e Olio from “Chef”

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  1. little tip when making this: when the garlic turns golden (not brown) add in some of the starchy pasta water (just a little) and reduce, do this once more. not only will this prevent the garlic from being burnt but you will have a "sauce" with more body. babish only adds a bit at the end, not enough to make a sturdy sauce for me. also as the ingredient list is so low, make sure that your pasta water is like sea water.

  2. I just made this last night in a SDSU community dorm kitchen and I used shitty olive oil and red pepper flakes from Domino's Pizza. I can confirm: It works great. Just had to serve it up on paper plates and takeout utensils

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