As my mom hailed from Italy, I grew up eating this dish at least once a week

Fettucine Aglio e Olio is a classic Italian dish known for its simplicity and robust flavor. This dish is a testament to the idea that with high-quality ingredients and proper technique, simple dishes can deliver exceptional culinary experiences. The combination of garlic, olive oil, and a hint of red pepper flakes creates a harmonious blend of flavors that coat the fettuccine perfectly.

Ingredients:

Instructions:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the fettucine according to the package instructions until al dente. Reserve 3/4 cup of pasta water before draining.

Step 2: Prepare the Garlic Oil

In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and crushed red pepper flakes, and cook until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to let the garlic burn.

Step 3: Combine Pasta and Garlic Oil

Add the cooked fettucine to the skillet with the garlic oil. Toss to coat the pasta evenly with the oil and garlic.

Step 4: Add Pasta Water

Gradually add the reserved pasta water to the skillet, a little at a time, tossing the pasta continuously. The starchy pasta water will help create a creamy sauce that coats the noodles.

Step 5: Finish with Cheese and Lemon

Stir in the grated parmigiano reggiano cheese, lemon juice, and minced parsley. Continue tossing the pasta until the cheese is melted and the sauce is well combined.

Step 6: Serve and Garnish

Transfer the Fettucine Aglio e Olio to serving plates or bowls. Garnish with additional grated cheese, freshly cracked black pepper, and a sprinkle of minced parsley.

Step 7: Enjoy!

Serve the pasta immediately while it’s hot and flavorful. Pair it with a crisp green salad, garlic bread, or a glass of white wine for a complete meal.