Garlic-infused olive oil, red pepper flakes, fresh parsley, lemon juice, and Parmigiano Reggiano come together in this classic Fettucine Aglio e Olio—a quick, flavorful, and comforting Italian favorite.
You ever have one of those nights when you’re starving, but the fridge is looking depressing, and you refuse to resort to cereal for dinner (again)? Yeah, that was me a few years ago.
I had no sauce, no meat, and no energy to deal with a complicated recipe. But I did have pasta, garlic, and olive oil. And that’s when I remembered Fettucine Aglio e Olio, a dish that real Italians have been making forever, proving that sometimes the best food is the simplest.
I threw everything together, hoping for the best, and WOW. The garlic-infused olive oil coated every strand of pasta, the red pepper flakes gave it just the right amount of heat, and the squeeze of lemon at the end? Chef’s kiss. It was light, flavorful, and somehow both comforting and fancy at the same time.
Since then, this recipe has become my go-to whenever I want something amazing but don’t feel like overcomplicating life.
So if you’re in the mood for a no-fuss pasta that tastes straight out of an Italian trattoria, you’re in the right place.
Why You’ll Love This Fettucine Aglio e Olio Recipe?
- You only need a handful of ingredients – And you probably have them already.
- It’s ridiculously quick – Dinner in 20 minutes? Yes, please.
- It’s budget-friendly – No fancy ingredients, just pantry staples doing their thing.
- It tastes like something you’d get in Italy – But without the plane ticket.
Ingredient Notes:
This isn’t a pasta dish that relies on heavy sauces or a mile-long ingredient list. Every single thing here has a purpose—so don’t skimp on the quality.
The Basics:
- Fettucine – Holds onto the garlicky olive oil like a dream.
- Extra Virgin Olive Oil – The heart of the sauce. Use a good-quality one because you’ll taste the difference.
- Garlic – The star of the dish. Sliced thin so it toasts just right.
- Crushed Red Pepper Flakes – Adds a little heat (or a lot, if you’re like me and always overdo it).
- Pasta Water – The secret to making the sauce stick to the pasta perfectly.
- Parmigiano Reggiano – Salty, nutty, and totally essential.
- Lemon Juice – A little brightness to cut through the richness.
- Fresh Parsley – Because fresh herbs just make everything better.
- Black Pepper – Cracked fresh for the best flavor.
Pro Tip: If you’re a serious garlic lover, try roasting a few cloves and mashing them into the sauce for extra depth.
How To Make Fettucine Aglio e Olio?
This dish is ridiculously easy, but getting it just right is where the magic happens.
Step 1: Boil the Pasta
Bring a big pot of salted water to a boil (and I mean salty, like the ocean). Cook the fettucine until just al dente—you want it tender but with a little bite. Before draining, scoop out ¾ cup of that starchy pasta water (this is what makes the sauce cling to the noodles).
Step 2: Infuse the Olive Oil
In the same pot (less dishes—thank me later), heat olive oil over medium heat. Add the sliced garlic and red pepper flakes and stir constantly. The goal is for the garlic to turn a light golden color—not brown (because burnt garlic = bitter and sad).
Step 3: Toss It All Together
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Add the drained pasta back to the pot, along with the reserved pasta water and Parmigiano Reggiano. Stir everything together over low heat until the sauce thickens slightly and coats every strand of pasta.
Step 4: Final Touches
Turn off the heat and add the lemon juice, parsley, and black pepper. Give it a final toss, then taste and adjust seasoning if needed.
Step 5: Serve & Enjoy
Plate it up, sprinkle on some extra Parmigiano (because obviously), and dig in while it’s hot.
Storage Options:
Honestly, I never have leftovers when I make this, but if you do:
- Fridge: Store in an airtight container for up to 3 days.
- Reheating: Add a splash of olive oil or pasta water when reheating to bring back the silkiness.
- Freezer: Not recommended—this one’s best fresh.
Pro Tip: If you know you’ll be reheating, slightly undercook the pasta so it doesn’t turn mushy later.
Variations and Substitutions:
Feel like switching things up? Try these ideas:
- Add Protein: Grilled shrimp, chicken, or crispy pancetta work beautifully.
- Make It Extra Garlicky: Roast some garlic and mash it into the sauce.
- Go Green: Toss in spinach, arugula, or even sautéed zucchini.
- Make It Vegan: Skip the cheese and add nutritional yeast for a similar salty, umami flavor.
What to Serve with Fettucine Aglio e Olio?
This pasta is amazing on its own, but here are a few great pairings:
- A Crisp White Wine – Pinot Grigio or Sauvignon Blanc = perfection.
- Garlic Bread – Because more garlic is never a bad idea.
- A Simple Green Salad – A fresh contrast to the richness.
- Roasted Vegetables – Broccoli, asparagus, or bell peppers complement it beautifully.
Frequently Asked Questions:
Can I use spaghetti instead of fettucine?
Yep! Spaghetti is actually the traditional pasta for Aglio e Olio, but fettucine gives it a heartier bite.
Can I make it less spicy?
Of course—just reduce or skip the red pepper flakes.
What if I don’t have fresh parsley?
Basil works great, or you can skip it altogether.
Fettucine Aglio e Olio is proof that the simplest recipes are often the best. It’s garlicky, silky, a little spicy, and insanely satisfying. And the best part? You probably have all the ingredients in your kitchen right now.
So, are you making this tonight? Got a fun twist to try? Let me know—I love hearing how you make recipes your own!
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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!
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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!!!!