Fettucine Aglio e Olio
Picture this: a warm, inviting kitchen filled with the tantalizing aroma of garlic gently sizzling in olive oil. Welcome to the world of Fettucine Aglio e Olio, or as my Italian family lovingly calls it, “I Oy”. This classic Italian dish is a symphony of simple ingredients—good olive oil, toasted garlic, fresh herbs, and a hint of lemon—all coming together to create a flavorful, comforting pasta. Growing up, my mom often crowned it with parmesan for an extra touch of seasoning, a delightful family staple, especially when paired with broccoli and chicken. Trust me, you’re going to love this one!
Why You’ll Love This Recipe
These elegant, buttery noodles are a step up from the childhood noodles we all adored. “I Oy” is not only budget-friendly and easy to make but also a wonderful introduction to mastering the art of cooking, saucing, and seasoning pasta. With the perfect balance of salt, fat, acid, and heat, as Samin Nosrat would endorse, this dish is a culinary delight. The pasta water, rich with flavors, is key to achieving that perfect al dente texture, ensuring a meal that’s both satisfying and sophisticated.
Kitchen Equipment You’ll Need
- Large pot
- Colander
- Large skillet or saucepan
- Tongs or pasta fork
- Microplane or grater
- Sharp knife
- Cutting board
Ingredients
- 1 lb. Fettucine
- 1/4 cup olive oil
- 6 – 8 garlic cloves, sliced
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup reserved pasta water
- 1/2 cup Parmigiano Reggiano, grated
- 1 lemon, juiced
- 1 tablespoon fresh parsley, minced
- Freshly cracked black pepper, to taste
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, following package instructions. Reserve 3/4 cup of the pasta water before draining the pasta.
- In the now-empty pot, heat the olive oil over medium heat. Add the sliced garlic and crushed red pepper flakes, cooking until the garlic turns golden and fragrant.
- Reduce the heat to low and add the cooked pasta, reserved pasta water, and grated Parmigiano Reggiano to the pot. Toss everything together until the sauce emulsifies and coats the pasta evenly.
- Finish the dish by adding lemon juice, minced parsley, and freshly cracked black pepper. Toss once more to combine all the flavors.
- Serve immediately and enjoy your delicious creation. Mangia!
Tips for Success
- Be generous with the salt in your pasta water; it should taste like the sea.
- Watch the garlic closely to prevent it from burning, as it can turn bitter quickly.
- Don’t skip reserving pasta water—it’s crucial for creating a silky, cohesive sauce.
Additional Tips and Variations
- Add cooked chicken or shrimp for extra protein.
- Mix in steamed broccoli for a healthy, vibrant touch.
- For a vegan twist, omit the cheese or substitute with nutritional yeast.
Nutritional Highlights (Per Serving)
- Calories: Approximately 450
- Protein: 15g
- Carbohydrates: 55g
- Fat: 18g
- Fiber: 3g
- Sodium: 200mg
Frequently Asked Questions (FAQ)
- Can I use a different type of pasta? Yes, spaghetti or linguine would also work well with this sauce.
- How can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
- Is this dish very spicy? The heat level can be adjusted by using less crushed red pepper or omitting it entirely if preferred.
In conclusion, Fettucine Aglio e Olio is a dish that effortlessly combines simplicity with elegance. I invite you to try this delightful recipe and bring a taste of Italy into your home. If you do, please share your experiences and any creative twists you’ve added. Buon appetito!
