An only-apparently simple first course that actually requires a whole series of tricks: here's how to make the great chef's perfect “aglio e olio”.

Ingredients

SERVINGS FOR 4 PEOPLE

For the garlic cream

3 egg yolks
450 ml milk
120 ml semi-whipped cream
8 garlic heads
extra-virgin olive oil
salt to taste
pepper

For the spaghetti

360 g spaghetti
2 cloves of garlic
1 hot pepper
Parmigiano cheese
extra-virgin olive oil
salt
pepper

For the seasoned bread

3 slices of bacon
1 zest of 1 lemon
1 clove of garlic
parsley
extra-virgin olive oil
salt
pepper

Procedure

For the garlic cream

Soak the garlic in water so it can be cleaned more easily, peel it, cut it in two and remove the soul.

In a saucepan, bring it 4 times to a boil in water and 40 ml milk, which must be renewed each time, then cook it a fifth time in milk alone and bring it to a boil.

Make sure the garlic is cooked (it should flake by taking it between your fingers): if not, finish cooking it in the milk from the last step.

Drain and blend, adjusting for salt. Pass through the chinois.

Boil 250 ml of milk. Separately, beat the egg yolks, pour two tablespoons of boiled milk into the container, stir and place in the pot of milk. Turn continuously over low heat until the temperature reaches 83°. Strain through a colander and allow to cool. Add the whipped garlic and finally the semi-whipped cream a little at a time, helping with a spatula. Arrange to taste by adding oil, salt and pepper and store in the refrigerator. When ready to use, place the cream in a small saucepan and heat it, being careful not to bring it to a boil.

For the spaghetti

Cook the spaghetti in boiling salted water. Separately, in a saucepan, sauté in oil the peeled garlic cut in half and deprived of the soul and the chili pepper divided in two lengthwise.

Turn off the flame, add two ladles of pasta cooking water and reduce slightly. Discard the flavorings and halfway through cooking the pasta drain it, saving the water.

Finish cooking in the saucepan, adding water a little at a time.

When the pasta is al dente remove it from the heat and toss with salt, pepper, raw oil and a pinch of Parmigiano.

For the seasoned bread

Remove the crust from the pancarrè and either whisk it or pass it through a fine sieve. In a sauté toast it over medium heat with oil, garlic, parsley and salt. When ready remove from heat, let it cool down and season with oil, pepper, grated lemon zest and chopped parsley.

How to serve

With the help of tongs roll the pasta and lay it in the center of the plate, pour over two tablespoons of garlic cream, the sauce left in the pan and sprinkle with the seasoned bread.

Find all of the chef's recipes here

Cover photo: @Stefano Fusaro