I still struggle with Aglio e Olio
My big question is do you build the sauce with the pasta or without? Because when I add pasta it takes forever for it to become creamy and takes so much tossing and it’s still liquid at the end. I’ve seen people build the sauce without pasta and then add the pasta a few minutes before Al dente to make it creamy and then I’ve seen people who add the par cooked pasta right away and build the sauce with the pasta.
Also how high of a heat do you use? I use low heat to sweat the garlic but once it comes to making the sauce I use med to med-high heat.