Culinary Arts

Spaghetti Aglio e Olio

Thomas Keller

Lesson time 13:14 min

In this dish, the ingredients are simple, but the technique is refined. Use your homemade pasta, garlic, and olive oil, and finish with bottarga.

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Thomas Keller
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Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.



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Students give MasterClass an average rating of 4.7 out of 5 stars.

Thomas Keller is the best, his values and style compliment my own. Very happy to observe this masterclass!

Mr. Keller's approach to cooking is truly inspirational. I loved every moment of his classes and was sad when I completed the series. I'd like more please! Great teacher and clearly a special human being. Thank you.

Compared to Puck, Gordon Ramsey was great. Compared to Gordon Ramsey Thomas Keller's class was brilliant and well worth the 90 or so dollars for it. Puck's class should be deleted.

The get into the mind of a culinary genius was only a dream.prior to Master Class


Comments

Chris B.

With this recipe, you're effectively making a water reduction sauce. I would imagine the quality of the water would affect the quality of the dish. We have lots of minerals in our water here, so we're always dealing with hard water buildup on things, but I haven't ever really thought about how it would affect my cooking (except when making espresso). Has anyone learned much about this? Should I use distilled water for a dish like this?

Sundari B.

What can one add instead bottarga if we are doing pure vegetarian cooking ?

A fellow student

I’m so glad I enrolled in this class! Can’t wait to make my own version. I’m learning a lot!

Ellie W.

Confit Garlic, Home made Pasta and Aglio e Olio. What a fund day. Thanks Chef Keller.

A fellow student

That's twice now I've seen him stick his fingers directly into boiling water to taste. Whoa!

A fellow student

Spaghetti aglio e olio (peperoncino) is not made that way; pasta is cooked almost all in the pot while in the sautée pan you put olive oil and garlic to let it stir-fry, and only at the end the pasta is added. Never seen it cooked this; looks a bit too bland to me

Giselle C.

My husband and I have just decided this is going to be the first recipe we are going to make! We have never heard of Bottarga before and it sounds very special and delicious. I love the elegance and respect for the ingredients that Thomas Keller shows in all his teachings and recipes.

Zank

I've always added red pepper flake to my Aglio e Olio, I think a little heat would be a great touch to the finish of this dish

Cynthia M.

I'm so disappointed the course is almost finished. I love how simple and elegant everything is! I hope Chef Keller chooses to do a Part II to this masterclass.

Linda S.

So this is my first comment. Yayyyy! Being a pasta o' phile I was mesmerized by the handling and the grace with which Thomas worked to create his beautiful pasta. Did have a point of discussion on the fresh pasta comment though, as I think if one is skilled enough in the making and cooking of rolled pasta you can get a nice subtle al dente; differnt and beauwtiful in it's own way. I loved his take on the bottarga 'spaghetti" which is so his style: light, graceful and so respectful of the food. I must say though that I am way more generous with the bottarga, it's o outrageously delicious.