Fettuccine Aglio e Olio

 

Fettuccine Aglio e Olio — Simple, Elegant, and Bursting With Flavor

Sometimes, the best meals are the simplest ones. Fettuccine Aglio e Olio — literally “fettuccine with garlic and oil” — is a timeless Italian classic that proves just that. With only a handful of ingredients and minimal effort, you can create a dish that’s rich, aromatic, and utterly satisfying.

This recipe hails from Naples, Italy, and it’s all about balance: the warmth of sautéed garlic, the fruitiness of good olive oil, and a hint of chili heat, all tossed perfectly with silky strands of fettuccine. It’s proof that true flavor doesn’t need to be complicated.

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🍝 Ingredients You’ll Need:

• 12 oz (340 g) fettuccine

• ½ cup extra virgin olive oil

• 5–6 garlic cloves, thinly sliced

• ½ teaspoon red pepper flakes (adjust to taste)

• Salt, to taste

• Freshly ground black pepper, to taste

• ¼ cup fresh parsley, finely chopped

• Freshly grated Parmesan cheese (optional, but delicious)

• A squeeze of fresh lemon juice (optional, for brightness)

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👩‍🍳 How to Make It:

1. Cook the fettuccine.
   Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.

2. Sauté the garlic.
   In a large skillet, heat olive oil over medium-low heat. Add the sliced garlic and cook slowly until golden and fragrant — about 2–3 minutes. Be careful not to burn it, as burnt garlic turns bitter.

3. Add the red pepper flakes.
   Stir in the pepper flakes and let them infuse the oil for a few seconds.

4. Combine the pasta and sauce.
   Add the cooked fettuccine to the skillet along with a splash of the reserved pasta water. Toss everything together, letting the starchy water help the sauce cling to the noodles.

5. Season and finish.
   Add salt, black pepper, and fresh parsley. Toss well until everything is evenly coated and glistening.

6. Serve and enjoy.
   Plate the pasta and top with a drizzle of olive oil, a sprinkle of Parmesan, and (if desired) a squeeze of lemon juice for brightness. Serve immediately.

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🌿 Tips for the Perfect Fettuccine Aglio e Olio:

• Go slow with the garlic. Cooking it gently in oil brings out its sweetness and aroma.

• Use good olive oil. Since it’s one of the main ingredients, high-quality oil makes a big difference.

• Don’t skip the pasta water! The starch helps emulsify the sauce, giving it that silky, restaurant-style texture.

• Add extras if you like. This dish is a great base for extras like sautéed shrimp, spinach, or even a handful of cherry tomatoes.

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🇮🇹 A Dish That Celebrates Simplicity

Fettuccine Aglio e Olio embodies everything beautiful about Italian cooking — simplicity, balance, and respect for quality ingredients. It’s quick enough for a busy weeknight yet elegant enough for a dinner with friends.

Every forkful delivers the perfect combination of garlic’s warmth, olive oil’s richness, and a hint of chili heat — a true Italian comfort dish that never fails to impress.