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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.

Thomas Keller
Teaches Cooking Techniques
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.


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

I have always loved cooking, but I was lacking most of the techniques I was taught by chef Keller. Now I am going to be able to practice, which I’ve had already, and I am very exited to practice them all. By the way, everybody in my house are on a diet, but the food is so tempting already!!!

I loved these - even made some of the recipes and felt great about what I prepared!

I believe attention to detail makes everything better. These classes have shown me what type of details I can improve on with my cooking. Chef Keller explains everything so well.

I have learned to take my time cooking, enjoy the moment, listen to, feel, savor the food. I learned how something so simple as cooking an egg takes time and skill. This was wonderful learning from Chef Keller. Private lessons...priceless.


John C.

I've been a chef for 30 plus years and it is a real joy to watch a master at work. I am in awe watching him perform his craft! First few videos and I already feel that I've got my moneys worth! Thank You Chef Keller and Master Class, I will tell everyone. Jack (Daddy Jack) Chaplin


All due respect to Thomas Keller, I would have preferred the traditional presentation vs the modern twist. This has always been a peasant's dish- few ingredients coaxed from simple to extraordinary.

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.


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