Fettucine Aglio e Olio – Oh, the beauty of Fettucine Aglio e Olio! It’s a dish that brings together the flavorful tastes of Italian cuisine. Let’s explore this recipe that highlights the combination of garlic, olive oil, and a hint of spiciness – the essence of an authentic Italian kitchen.
I still remember the first time I prepared Fettucine Aglio e Olio. The kitchen was filled with the comforting aroma of garlic and the gentle sound of boiling water. I was a bit nervous, about how it would turn out – would it be too garlicky? Not flavorful enough? When my husband took his first bite and gave me an approving nod, followed by our little one asking for seconds I knew I had discovered something truly special with this dish. It’s more than food; it’s a moment an experience, a memory.
What makes this Fettucine Aglio e Olio truly special?
Our Fettucine Aglio e Olio is not just your pasta dish. It embodies the essence of tradition, with every mouthful celebrating the pure simplicity of its ingredients. Whether you serve it as an appetizer, a side dish or a comforting snack this versatile delicacy seamlessly fits into any culinary occasion and remains a timeless favorite.
What You Need To Make This Fettucine Aglio e Olio Recipe?
Fettucine: The wide and flat shape of this pasta is perfect, for our dish ensuring that each strand is nicely coated with the delicious garlic flavor. Always aim for al dente. That perfect bite provides a contrast to the sauce.
Olive Oil: The soul of this dish. Using quality virgin olive oil not only adds richness but also envelops the pasta with a deep fruity aroma. It’s definitely worth investing in.
Garlic: Slice it thinly to maximize the flavor without overwhelming it. When sautéed it should turn a golden color releasing a range of mellowed nutty flavors.
Crushed Red Pepper Flakes: These bring a hint of heat that adds excitement to every bite. Adjust according to your preference. A little kick is always appreciated!
Pasta Water: Don’t underestimate its importance. It’s like gold! It helps bind the sauce to the pasta creating a velvety texture that’s simply divine.
Parmigiano Reggiano: Considered the king of cheeses for a reason. Grated parmigiano melts perfectly adding a nutty touch that takes this dish to another level.
Lemon: Its juice enhances the flavors by cutting through the richness and adding a zest that wakes up your taste buds.
Fresh Parsley: Adding a pinch of chopped parsley not only brings in some vibrant color but also imparts a delightful fresh herbal essence that harmonizes the dish wonderfully.
Black Pepper: The addition of black pepper lends a gentle comforting warmth and depth to the dish. It’s a small detail, with a significant influence that perfectly enhancing the overall flavor profile.
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Steps To Make Fettucine Aglio e Olio:
Step 1: Start by boiling a large pot of salted water. Gently ease in the fettuccine, stirring occasionally, and cook until they’re just the perfect al dente. As you drain them, don’t forget to keep aside that precious 3/4 cup of pasta water; it’s magic for our sauce.
Step 2: Using the same pot (because why make more dishes, right?), heat up the olive oil on medium. Introduce your garlic and red pepper flakes to the mix. The moment the garlic hints at turning golden, it’s time to reunite the pasta with the pot. Pour in the pasta water, sprinkle the Parmigiano, and give everything a good toss.
Step 3: Lower the heat and let the magic happen. The pasta will drink up the flavors, becoming a plateful of Italian delight. To finish, drizzle over the lemon juice, sprinkle the parsley, and season with black pepper. The result? A dish that’s a symphony of flavors.
Step 4: Mangia and enjoy every bite!
Tip:
When you’re sautéing the garlic it’s important to exercise patience and maintain a medium, to low heat. This allows the garlic to gradually infuse its flavor into the olive oil without risk of burning. Burnt garlic can leave behind a bitter taste overpowering the delicate balance of flavors in this dish. By taking your time and carefully watching for that shade you’ll achieve a wonderfully sweet aromatic and nutty garlic essence that truly characterizes Fettucine Aglio e Olio.
Frequently Asked Questions:
Can I use other types of pasta for this recipe?
Sure thing! While fettuccine is the choice feel free to get creative and try spaghetti or linguine instead. Just make sure to cook the pasta until it’s al dente.
How do I store leftovers?
If there happen to be any leftovers (which would be quite surprising because it’s so delicious!) you can store them in an airtight container, in the fridge for up to two days. When you’re ready to enjoy them gently reheat them on the stovetop.
Can I add proteins like shrimp or chicken?
Absolutely! Shrimp or chicken are both options that pair well with the flavors. Just cook them separately. Add them to the pasta, towards the end for a combination.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fettucine Aglio e Olio
Ingredients
- 1 pound Fettucine
- 1/4 c extra virgin olive oil
- 6 to 8 garlic cloves thinly sliced
- 1/2 tsp crushed red pepper flakes
- 3/4 c water from the boiled pasta
- 1/2 c freshly grated parmigiano reggiano
- Juice of 1 lemon
- 1 tbsp. minced fresh parsley
- Freshly cracked black pepper as per your liking
Instructions
- First, cook the fettuccine in salted water until it is cooked but still slightly firm. Remember to save about 3/4 cup of the pasta water and drain the rest.
- Using the same pot heat some olive oil over mediumheat. Add garlic and red pepper flakes to the pot.
- Once the garlic turns a golden color add in the pasta along, with the reserved pasta water and Parmigiano cheese.
- Stir everything together over low heat until the sauce thickens and coats the pasta nicely.
- To finish off drizzle some lemon juice over it. Sprinkle with parsley and black pepper.
- Now your delicious dish is ready to be served and enjoyed!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Very good!!!!! Loved it!!!!