Fettucine Aglio e Olio
Indulge, in an adventure of flavors across Italy, with this mouthwatering Fettucine Aglio e Olio. This dish effortlessly combines simplicity and elegance turning each strand of fettuccine into a canvas coated with a golden sauce made from fragrant garlic slices and exquisite olive oil. The subtle kick of pepper awakens your taste buds while the zesty touch of lemon and the freshness of parsley add a vibrant and invigorating layer to every bite. Beyond being a meal this dish pays homage to the allure of Italian cuisine.
5 Servings
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
Swap regular fettuccine with your favorite gluten-free pasta brand, such as rice or quinoa blends. Check package instructions for optimal cooking time to achieve that al dente texture. Enjoy the same rich flavors without the gluten! Buon appetito!