Live Cooking Class with Giada De Laurentiis: Aglio e Olio with Crispy Prosciutto

I think, I think we have it. Okay, can everyone see? Are we live? I think we're live. Sorry, Natasha forgot how to get on YouTube. Happens, you know, it's summer. She's not quite here, but you know, she's here. I'm somewhere in Italy. All right, look how many people are here. Welcome guys. So we're going to make some pasta today. Surprise, we're going to make pasta. It's a very sort of hot muggy day in Los Angeles today. Wait, and why is today special? Oh, whoa. Today's special because we just launched our jazzy pasta and look how beautiful it is. Okay, so these are Manfredi Lunghi and that's why we're doing this today. Let me show you what they look like. They're really long, as you can see. This is Manfredi Lunghi. Look how cool these are. It looks like lasagna, basically, like little thin lasagna. And they're super long. They have these great little ridges, which are wonderful for sauce. And for today, we're going to make an aglio e olio with prosciutto, crispy prosciutto. So I think they're going to like get coated in all of that garlicky olive oil. Make it a little spicy, that's going to be really fun. The whole idea with these is that you break them. So, just like that. And you can break them as small, like as short as you want or as long as you want. They, I mean, clearly if they're a little shorter, they might be a little easier to eat, but you can roll them up like a spaghetti noodle. Whoopsie. But they're super fun. Anyhow, that's what we're making today. And I'm super excited because I just launched some different jazzy pasta shapes, some of my favorites. And so this happens to be one of them. And I thought for a hot day, this is a nice light pasta that you can eat hot or you can eat room temp. So I'm going to answer some questions. We're going to cook along. Okay? All right, so we're going to start. Should we start? Natasha's going to read out some questions as you guys ask. Feel free to ask. That's the fun of these lives, right? To ask me whatever questions you want and I'll cook and answer and we'll just have a little fun. Tammy said she's here with Emma, her seven-year-old. Can you say hello to Emma? Hi, Emma. Oh my goodness. I love little kids who like to cook. Jade used to love it when she was little. Now she's 15 and she doesn't want to do it anymore. But when they're little, it's so fun. And different pasta shapes. Emma, I think you might really like them. Wait, the first thing I want to do because I've already started heating my oil up to make crispy prosciutto. And so I've already, I basically cut the prosciutto into little strips, about a quarter inch. And we're going to just put them in the oil that I already heated. So here we go. And then we just kind of add them right in there. You can hear the sizzle. I'm trying to open them up a bit so they can get nice and crispy. I kind of was thinking making them the same length as the, boy, that's not a good angle. Sorry. The same length, go that way. The same length. And you can see Mary Grace in the back. And you can see we're about to do a spritz tasting after. Oh yeah, we wanted to do the spritz before so I could drink some spritz while I cook. You guys know. MG, can we get spritz? We got, wait. We ran late. Do you think that, this is even harder, look. What, so they can see? Okay, there. Okay, wow. Are you having a hard time holding it? Okay, here we go. Okay, so we're going to get this nice and crispy, as you can see. And it gives more flavor to the aglio e olio because that's the trick with aglio e olio. It's a great dish, but if you don't season it properly, it tastes like oil and that's it. So that's why it's important you add plenty of garlic and add a little prosciutto to make it crispy so you also have a crispy element and it gives great flavor to the aglio e olio. Okay, so this is going to take a couple of minutes. So we can just leave it. Natasha, you can probably go back. Okay, I'm going back. And I've got, so it depends on the size of the garlic, but you can do six normal sized garlic cubes, but I had some really big ones like this one, for instance. There's a little prosciutto in it, whoopsie. But anyway, they're really big, so I just smashed a bunch and I'm doing about four or five. You just smash them up like that. And then we're going to add it to the oil where the prosciutto is. Just to really give it lots of flavor. And I don't chop up my garlic. Some people do when they make aglio e olio. I just like to have a nice mild flavor of garlic, but I don't want it to be completely overpowering the dish. Someone asked if you have any gluten-free suggestions for this, and you do, I'll help you. Yeah, we have gluten-free pasta on Jonsi. I think most of it is made with rice flour. And I think people really like it. I mean, I use it from time to time too, but for the most part, I eat regular pasta, but the gluten-free pasta does really well. So people tend to really, really love it. I think there's a lot of different types of gluten-free pastas out there. I think the trick is to find one, first of all, that you don't overcook it, and that with gluten-free pastas, a lot of times rinsing it is actually better. Like I would say never do that with regular pasta, but with gluten-free, sometimes it's better if you rinse it. So you get that like stickiness off of it. I'll grab a plate. Any other questions while I finish getting stuff? Someone wants to know how you pronounce aglio, like aglio e olio. How do you what? Pronounce aglio or aglio. It's aglio, the G is silent. It's not aglio, it's aglio. So forget the G's even there, A-L-I-O, just pretend that it's just that, so it's aglio. So it's aglio, olio, and usually peperoncino. But in this case, we're doing aglio, olio, and crispy prosciutto, but we're still adding the peperoncino. We're just not putting it in the title because crispy prosciutto sounds a little sexier. Susan Forster said she just started culinary school. That's fun. Oh, fun, where? What culinary school? MG, do you want to talk about it? What culinary school? I think she's in Australia, I thought earlier. In Australia? Awesome. Oh my gosh, that's so exciting. Yes, we just had Mary Grace on our team. Basically, we got a culinary school. I'm giving her a bunch of recipes and she tries them for me. So I just want to make sure that they work. I got it. Yeah, let's talk about it. Wait, show them what you just made. So she's testing recipes for me. Should we show what's happening over here though? All right, so we have- See how it's getting crispy? Can they see? You see, you can see it's changing colors and it's getting crispy. It smells so good. It does smell so good. So we're going to take it out as soon as it all crispy and they turn this kind of color here. I'll show you right here. Be careful of the oil, guys. Whoopsie, that was hot. See that? I don't know if you can see the color difference from the screen on the computer, but it turns sort of a light red color, like a sun-dried tomato almost color. And when it does that, and you know it's ready, you take it out. And then we're going to add a little red pepper flakes and we're going to turn it off. Okay, back to MG's big debut. Okay, you do that because I want to make sure I'm doing this. So my most recent venture is that I'm testing some recipes for Jada. And today I brought in Jada and Jodzie. These are an espresso brownie. They're so good. They're amazing. Let's hear what everyone's saying. And this is a BLT pasta salad. And it's also good. Yeah, you want to celebrate it? Amazing. There's prosciutto. No, pancetta. Cherry tomatoes, arugula. And then I just whipped up a little dressing. And I fully followed a recipe. So none of this was my own idea. Thank you, Lizzie. What did Lizzie say? The brownies are insane. No, the brownies are insane. And everyone could come over and try these brownies. The batter's super insane. Isabella said you're doing amazing. Who said? Isabella. You're getting a lot of likes. I love you, Isabella. She is, she's doing amazing. Thank you. And yeah, it's a little bit of pressure picking for Jada. Oh, back to her. Oh no, we want to show them. That's kind of why everyone's here. You guys aren't here for... Wait, where's the oil? I just took out all the, I'm just going to add some chili flakes. But I turned off the heat because you don't want to burn the chili flakes because then they get bitter. So I just turned off the heat and you see that the rest of the, they're just, are you going to show them? Yeah. See that? They're starting to just sizzle slightly. I'm going to just warm it up and leave the skillet off, leave the heat off until you add the pasta and then you're going to turn it back on. Right, otherwise they'll burn. There we go, sorry. Should I put it down here? No, no, no, it's okay. Like this? Oh, sure. Can they see the pasta water? Yes, they can. All right. Okay, show how much salt you put in. I feel like everyone needs to know. This is a big pot of pasta, of hot. Yeah. This is a big pot of water. So I just do this. Yeah, there we go. That's good. A lot of, I've put a lot of salt, but the thing is that you need to season. And I'm going to take this off the heat. Yeah, I just want to take it off the heat because you see that they start to burn. Yeah. The whole idea is that you got to season the pasta. Otherwise the end result never really tastes quite like it should. It tastes a little bit bland. So the process of seasoning your pasta really makes for a fabulous finished dish. Someone asked like what amount of water? So it's like basically filled to the top. Yeah, it's about three quarts. Six quarts actually. Six cups of water for this pasta. See it? Okay, so then I just take it. I'm trying not to make a mess. There we go. I can also break this up. There we go. Even if it falls, it can go straight in there. It's going to get clean. It's clean. All right, so just take it and you just break it. And this is really fun for kids to do. You just break it and add it to the pasta. Add it to the water. Just break it all up into different pieces. Where's the jazzy pasta from? The pasta is all made in Abruzzo. All the pasta is made in Abruzzo. And Abruzzo is actually one of the areas of Italy that has the least population in it. Lot of mountains. They also have a sea. So they have the mountains and the sea, but it's just not that densely populated. And they make some really fabulous pasta. A lot of times, because of all the land that they have, they can grow their own meat and mill semolina. And then they have these tall, tall mountains. When the snow melts, all the water runs into these rivers and that's the water that they use to make the pasta. So I think that's probably part of the reason it tastes so good. And it also tastes so good because of the process that the pasta goes through, the drying process. And then they give it plenty of time to dry and they use brawn dyes and they don't heat the machines quite as much to push out as much pasta. All of those elements change the texture and the flavor of the pasta. So I just love it. It does take, this particular pasta takes about nine minutes to cook. So it takes quite a while to cook it, but it gives you that nice sort of bite at the end. And all I like to do when I first add pasta into the water, the boiling water, is to give it a nice stir. For like 10 seconds, just to make sure that the pasta can move around and it doesn't stick to the bottom. Okay. See that? You can also see how heavily salted the water is because of the color. See, it's got like a white sort of coloring to it, like a milky coloring. All right. Now, what else should we chat about? Because we have like a few minutes while the pasta cooks. Okay, you wanna come over here and chat? Sure. All right. Let's see. Someone said that their mom's family is from Abruzzo. Oh, really? Abruzzi. I don't know if that's it. Small, tiny mountain town. Mm. Yeah. So you probably had spaghetti alla chitarra, which is the most famous cut or shape of pasta out of that region. Are these out here because we're- Oh, we were just showing them off that you could, yeah. This is the problem with brownies. I like to pick. I'm a big picker. Instead of eating a whole piece of brownie, I just pick the little bits off of it. Anyway, yeah. So Abruzzo's a really special place for that reason. And some really good products are produced in Abruzzo. What else? Angela said, oh no, I thought you don't break the pasta. We never do. Well, you can't cook it. It's gonna, you have to break it at some point or push it down because it's so tall that even in a tall pasta pot, it has to cook down. So you can cook, try to cook it without ever breaking any strands, but most likely they're going to break anyway. We also have like a bucatini lunghi, which is a super long bucatini, and those are fun to break too. But if you don't want to break them, don't. It just makes it a little bit trickier. You need a little more room. What else? Are you gonna eat my lunch? Someone asked what wine you would pair with this dish. What wine? You know, you could do a Pinot Noir, or you could do a really light white wine. Even a sparkling would be nice. I love a little sparkling wine. Yeah, that'd be fun. But I say probably a nice, Pinot Grigio or Pinot Noir probably would be what you would most find. A Genovese would be nice too, nice and light. Angie asked, question, do you prefer butter or olive oil when making pasta al limone? Pasta al limone, I use olive oil, but a little bit of butter works really well to make cream. What else? I'm adding some pasta water, by the way, to the oil in the, you wanna come back over here? No, we'll just, we can, sure. To make it nice and creamy, once you add the pasta in. Someone just asked, do you have a new cookbook coming out? I have a cookbook coming out in 25, 2025. So that's a hot second. Look how crispy this is though. You see that? Can they see it? I think so. Oh yeah, you can see how crispy that is. That's really good over a salad. Anyways, yes. So in 25, I have a new cookbook coming out and this one's sort of an extension of Eat Better, Feel Better. It's called Super Tuscan. So all of the super foods that we use in Italy, super Tuscan, super Italian. Now I'm thinking wine. Super Italian was all of the super foods that we use in Italy for health and wellness. And so recipes written around that. So it's really fun. Lizzie asked, Jada, what recipes have you been making on repeat lately? What recipes have I been making on repeat? My Sardinian pesto, which I love because I have several tomato plants outside and I don't know- Sorry, Sicilian, yes. Sicilian pesto because I have so many tomatoes on my tomato tree outside, on my tomato vine. And so I've been making that and putting it in jars. With that one is just fresh tomatoes and almonds rather than herbs and pine nuts. So I love that. It's also really fast and you can eat that pasta hot or cold. I have been making burrata with tomatoes and peaches on repeat. It's summer. So using all of that. Grilling stone fruit. I've been doing a lot of that too. I love that about the summer. So really summer produce more than anything. Holly wants to know, do you cook with music? And what kind of music? Well, Natasha and I were talking about putting on music for this, but then we were afraid you guys wouldn't be able to hear me. So yes, I do like music. A lot of times I listen to whatever Jade's listening to because she's the one that puts the music on the most. Ask people if they want to hear. But if you guys want to hear something, what do you guys want to hear? I will tell you that Mary Grace is very excited for Taylor Swift since this week she's in LA. So this is like Taylor Swift week for her. Jade's at camp, so. We're going. So she's making it all about that. But what do you guys like to listen to? Growing up, I listened to a lot of Pavarotti. What do you guys like to listen to? Someone asked, childhood favorite pasta shape or dish? I loved baked pastas when I was a kid. So the pacchetti when you bake them in a bechamel, either pacchetti or rigatoni, those are my favorite. And then nowadays it's the tacolay when I bake the tacolay, which are like, they look like lasagna sheets, but they're cut short. Yeah, I'll show you. But the pacchetti are pretty great too. Anyway, I love baked pastas because I love the crunchy parts on top. That's my favorite right now. Let's see if this pasta's done yet. You guys. So what we're going to do is we're going to finish it with the, you add the pasta noodle into the pan and a cup of, whoops, a cup of parm. I mean, Geno. Not yet. Still too al dente. You just want, just ever so slightly a little bite. What are people suggesting music-wise? Everyone agreed with you. They want to listen to Pavarotti. Oh, Pavarotti, yeah. Should we give them a little moment? It's very dramatic. We need like a cocktail or glass of wine. But do you like one? Yeah, you want to make me a spritz? Woo! Holly, can you hear it? We're playing it at this very moment. That's not our fault. Okay, are there more steps happening here? No, I added the pasta water. Okay. I added the garlic back. So you start to make like a little sauce there. Now we need the pasta in here, the cheese. Can you guys hear it or is it too loud? We don't hear us. It's not the dorm. Have you guys tried this before? Grateful Dead is great cooking music. Eric would appreciate that. Why don't you like it, Natasha? I'll try it. Well, and I think Grateful Dead's, aren't they on their last like, or maybe it already ended, their tour? Like they don't want a tour anymore or something? I can't remember. Holly's got some great questions. Okay, Holly, let's go. What are the questions? She asked, is there someone you dream of cooking a meal with? Okay, Carrie said it's not too loud. Should we get louder, Carrie? Carrie. Carrie, don't test us. Don't test us. All right, pasta's done. I'm going back to the pan. The heat's back on. Okay, so- The thing about pasta is it doesn't wait. Like that's the thing. Once it's ready, it's like. So should we pop it? Pop what? Yeah. Yeah, you can pop it. Wait, are there the ones that are? You should. Should I do the middle? Yeah, yeah, no, Jada should. I think. I agree. Did you shake it before I popped it in? It's a celebration day. Okay, there we go. Now. You're welcome, Holly. Wow, Carrie, Carrie's, Carrie's like, Carrie, you're iconic. A little parmigiano. Okay. The live is only as good as the chat. Yeah. It's true. Okay, a little parmigiano. Okay. Okay, ready, guys? Okay, what are you, where should I be? Oopsie. Okay. I didn't breathe. Why? I was just. Were you afraid it was gonna hit you? No. It's good, because it's a really great way to get the sauce all over everything. So the sauce, the heat is still on, because we need to create a sauce. So, a nice, flavorful sauce. Hold on. I don't know if she's on, or I don't want her to slip. Oh. Okay. Now, I'm gonna let it go, and we're gonna start to create a little creamy sauce. We're gonna add a little more pasta. I mean, a little more, a little more cheese. Cheese. I get really intense when I make pasta. Okay. That just popped. Yeah, because that's why I asked you, no joke, if you shake it. If you shook it before. I did not shake it. Okay. Wait, sorry, did we just see that? I don't know. Did it go in the background? No, it was like. No. The camera was like down, and then we just heard that. I'm sorry, guys. Oh my God. These lives aren't good of us. Also, it was when Jada was like, I get really intense when I make pasta. Then we hear a boom. Oh my God. Oh my God, Lizzie says, if the Prosecco is warmed up, it can burst out. Yeah, it definitely was room temp. Oh my God. Plus, it's hot in here, because Natasha always gets cold, so I have to turn off the air. This is not my fault. I am freezing though. Yeah, she's freezing, and I'm boiling hot. Was it in the background? No, I had the camera angled like this, but it happened right there. On its own, no one touched it. Okay. Barbara said that was awesome. Shout out to Barbara. I know, people are only gonna tune in, and they're gonna be like, oh my God, there's so much chaos, so everybody wants to see the chaos. All right, Jada, time for a sprint. Okay, but look, can people see how creamy the sauce is getting? I think you're not really showing them all this, but. See that? See that sauce? Or no? Yeah. Okay. And that is it, my friends. See, look. See how nice and thick it is? Nice and saucy? That's so creamy, right? Yeah, because the trick is the pasta water with the cheese. That's the trick. Okay, and then we take the prosciutto, and we just put it over the top. Chris, can you do this? Okay, let's do it. Aglio e olio with crispy prosciutto. Okay, who wants to taste it? Anybody? Yeah, I do. I do. All right, I'm gonna go get a plate. Hold on. In between stepping on the second. Should I put this? I'm gonna put this over here. Hold on to try it. Can you do this? Yeah. Okay. Here we go. I think it's kind of sticky on the floor. Yeah, we're gonna have to do a little mop job after this. All right. When you know it's live, yeah, Jay? Definitely live. All right, who's gonna try it over here? We're all gonna try. Oh, I thought we were trying it here. Okay, you can try it first. I'll move it. Ready? Do you want a thing to put it on? I don't want to put it on the cheese or on top of the brownies, so maybe we can do that. Okay. Here we go. Okay. What else are people saying? I'm gonna eat. You guys tell me what people are saying. They definitely know we're live, that's for sure. Unedited version. Yeah, this is real. Someone wants less chaos. We're not trying to be chaotic. Well, because people are used to watching me and it's very like... Then someone else said chaos is good. Sometimes it's chaotic and sometimes it's not. Okay, so, see what I was telling you about them being windy? Okay, that's why you want to cut them slightly. They may see it. You guys want to have a go on this? Just careful of that glass, my boys. Who else is making this right now? Anybody? Oh, wow, it's spicy. I may have been very liberal with the red pepper flakes. Oh, my God, it's so good. Good, right? The trick to adding olive oil is to add enough garlic so you season the oil and add pasta water to the oil before you add the pasta. And by the time you add the cheese, it's cream. It was so simple, but like great. The pasta has a nice bite. So pretty. A great weeknight dinner. No butter needed, necessary. All yumminess. Oh, someone's making it for dinner. Oh, great. And you could also make it without prosciutto if you don't want to eat that. It's totally fine. It's going to be just as good. Okay. And he's reading some. Simple, elegant dinner. Someone wants a live with Aunt Raffi. That would be hilarious. That's a great idea. We'll have to do that. That's a great idea. Aunt Raffi's in Aspen. She's there till October. So maybe we'll have to do a joint live or something, her from Aspen and her kitchen and me from here. Someone made an added grilled chicken. That's fun. Someone loves the sheet pan lasagna. Love that too. Someone else made it with peas and prosciutto. I love the peas and prosciutto. I love the green and the peas. Shane hates peas, so I can't really make peas. Sorry, Shane. Camera's all wet. I almost laid, I almost like, anyway, I think I'm gonna eat this whole thing. I gotta get it out of here. All right. Someone wants Carrie, our girl Carrie wants Raffi live and to have Raffi grate the cheese, which is gonna be great. Okay, we'll definitely do it. We'll plan that for the holidays. How about that? We'll get her to do that. What else would you guys like to see? I'd love suggestions. What recipes? Or just in general, like what do you wanna see, even if it's not recipe? I'm always curious as to what people wanna watch. So, I guess just let us know which one, that they responded. Because I can't read it, even with my glasses, it's too small. That's what I was saying. Someone asked, did you remove the garlic cloves prior to serving? They're right here. They're all in here. But see, the thing is, I smash them, but I don't chop them. So, they can live in there. You can take it out if you want. But this way, I know, if I don't wanna eat a chunk of garlic, I won't. But it's still seasoned the oil really well. Good question, by the way. We don't wanna see more of you. Yeah, but me doing what? We wanna see you make your favorite childhood dessert. Carrie would love a day in the life. Well, good news. Carrie would get it. Yeah. Right? Yeah. We posted it on Instagram. Or I don't know, maybe on Stories? Yeah. No, it's on Instagram. Okay. Check it out. It was a day in the life of me going to Vegas. But we can do a regular day in the life otherwise, too. Someone said, I would love to have a session on all the prep work you do for any weeknight cooking. That'd be interesting. Ooh. Also, someone said, maybe you going to the market, how you choose your produce. Ooh, that'd be good. That would be good. Okay, that's a good one. Yeah, I can do that. I don't know if I can do that live, but I can do a studio video. I think you're good. Yeah. Okay, well, if we can do it live, we'll do a lot. Carrie suggested a garden tour. Oh, well, we can do that now. Yeah. You want to do that now? Let's do a garden tour. Okay, let's do it. You want to just take it? Mm-hmm. Everyone can say hi to Bella. Hi, Belly. Hi. This is a zucchini from Jada's garden. Right there. Oh my God. Did you see it? It's very normal. I did not see that. Did you see it? Yeah, showed it. So cool. I'll take you. This is my garden right here. Whoops. It's growing at a rapid rate. And because I was out of town, I wasn't able to weed. See, zucchini flowers and squash, summer squash over here. That's it. Let me see if I have any more zucchini. I had that big one, that I picked last night when I got home, but now it looks like, oh, there's one coming. I don't know if you can see it. There it is. She's right here. And the tomatoes, ooh, they're coming. See, look, look, look, look. Whoopsie. You guys still there? Can you see? You can see all the tomatoes are really coming in. I got to pick some again. They're like, get red overnight. Let's see how many tomatoes I have. Tomato plant goes all the way around. So lots and lots. Then I have Mexican lime trees and some tangerines, other limes, Meyer lemons, which haven't really come out a lot this year. My lemon tree's really not doing that well. So anyhow, I have lavender. I have a bunch of stuff, but I love it. It's sort of my form of meditation is just kind of like weeding it a little bit, picking all the tomatoes, hence the Sicilian pesto, because I have a lot of tomatoes. And I can can them. I can do sun-dried tomatoes, lots of stuff I can do with them. Where are you guys looking at? Nothing. I hope they can see it. No, we just looked. They could see it. You did a great job. Everyone's saying beautiful. Someone said, whoopsie count five. Could we make another? I think they're referring to something else happened. Champagne pop and other things. Holy zucchini, looks great. Zucchini flour recipe, that could be good. They go quick, those zucchini flours. They don't last very long. All right, well. All right, so they gave us a list of things that you guys, we saw, you got a list of things that you guys wanna see. So maybe we'll do the grocery store one next. Go to the market. How I pick produce. Also, you guys, when it comes to produce, ask the produce guys too, because they know what's coming in and they know what's really fresh. And same with the meat guy, the butcher, the fishmonger, they really know what's up. And so you can always ask for the recommendation. Sometimes, you can even ask them how to use a cut of meat or how to prepare a certain fish that you might not be so used to cooking. I mean, they really are a wealth of information that I don't think a lot of people really explore. So anyway, make friends with them. They will change the way you eat. Okay, we'll see you next time. Bye guys. Sorry for the chaos. It's spritz time.