From Thomas Keller's MasterClass

Spaghetti Aglio e Olio

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

Topics include: Spaghetti Aglio e Olio

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

Topics include: Spaghetti Aglio e Olio

Thomas Keller

Teaches Cooking Techniques

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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.

Reviews

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

Have cooked my entire life, but this has inspired me to become better

Amazing, and inspiring. I could consume endless hours of Chef Keller’s teachings.

I could not have enjoyed these classes more. I’ve long respected the work of Chef Keller but now I love him. His teaching, demeanor, philosophy, etc. are all extraordinary. Thank you, Chef, for sharing so much with us. And thank you, Masterclass, for enabling this experience.

This was a fantastic class! I feel like I've learned some real fundamental skills and know what tools I need to add to my kitchen. I would absolutely live to see another class by this chef. He teaching style is very clear and I love how he treats food with such care.

Comments

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.

Susie J.

This is my favorite recipe so far. Can't wait to try it. I see Chef must have some pretty tough fingers to stick them simmering water to taste the saltiness. :) I shall use a spoon. Love this lesson.