Spaghetti Aglio Olio e Fried Shallot | Kenji's Cooking Show
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Published 2022-06-05
Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com/
This is a recipe I wrote for my New York Times column in an article all about the various uses of fried shallots, both traditional and non. You can find the written recipe here (paywall): cooking.nytimes.com/recipes/1023190-spaghetti-agli…
You can find the original full article here: www.nytimes.com/2022/05/23/dining/fried-shallots-s…
All Comments (21)
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Kenji securing the bag with the New York Times just to release it for free for us is something beautiful
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Adds fried shallots to a traditional southern Italian dish, eats with chopsticks. That's why we love you, Kenji
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Here's a thing I learned from my italian grandfather. During the last minute of frying the garlic, you can add a pinch of sugar, just a pinch. Just sprinkle it onto the garlic slices. The garlic will caramelize a bit. It's to die for.
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basically "i never fry shallots myself anymore because theyre too good" LOL.
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Kenji causally says “ignore this cheese I’m making over here” 😂
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Real talk, this channel has improved my pasta game more than I can explain. I make better pasta now than I ever thought I could.
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I am going to try this with the shallots. I made the dish with just lots of garlic. Shallots do have a great taste of their own. Sometimes hard to find. This will be lunch tomorrow. I will look for fried shallots never knew they existed. Your tip on how to reduce the amount of oil in the pan I did not know how to get rid of the oil. Your tip to add more pasta water to make it creamy. You learn something every day. Love your show.
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INGREDIENTS: ¼ cup store-bought or homemade fried shallots Kosher salt 6 medium garlic cloves 1 pound dried spaghetti 6 tablespoons extra-virgin olive oil Pinch of red-pepper flakes 1 tablespoon minced fresh parsley leaves (optional) 1 tablespoon minced fresh chives (optional) Yield 4 servings
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This is a REALLY deep cut, but many years ago Chef John at Foodwishes did an aglio e olio video with a hoarse voice because he had a cold. Your slightly hoarse voice in this video brought me right back, lol
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I just got your cookbook as part of my 'end of semester, students are gone, treat yo' self!' package. I'm looking forward to cooking from this. I made the sweet and spicy miso dip because I'm a toddler and can't eat veg straight. We cleaned out our crisper drawer in record time. I think I'm going to try the rest of it in onigiri or spread it on some yaki onigiri.
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I don't know what I'd do without Kenji's videos. By far my favorite cooking channel ♥️
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A perfect dish for summer when you want to spend the least amount of time in a hot kitchen as possible. Need to find those shallots. Thanks Kenji ❤️
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Always a solid cooking technique and beautiful food!
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This is an awesome "my first apartment" meal for 1 easy to cook and cheap. Very tasty and satisfying for how easy it is to cook.
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2:30 Couldn’t hear a more true statement about fried shallots, made about a cups worth last night and my roommates and I ate all of them just with dinner and a salad.
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I really missed these videos! Thanks Kenji!
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I’ve done this dish so many times before but never with shallots. I’ll have to try that this week, because it looks amazing!
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Brilliant closeups of the creaming process. Well done.
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yup, this is the way i've always been making it (most of the time without the shallots but adding chopped dry tomatoes) and it was a life saver at university because it's super cheap and delicious!
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I've been on the internet for like 15 years pretty much every day and this show is my favorite thing I've ever found
