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Fettuccine Aglio e Olio (meaning “garlic and oil” in Italian) is a classic, simple, and delicious pasta dish from Rome. It’s quick to make and requires just a few high-quality ingredients. Here’s a traditional recipe:
Ingredients (Serves 2)
- 200g (7 oz) fettuccine (or spaghetti)
- 4-5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes (adjust to taste)
- ½ cup extra-virgin olive oil (good quality)
- ½ cup pasta cooking water (reserved)
- ¼ cup fresh parsley, finely chopped
- Salt (to taste)
- Freshly grated Parmesan or Pecorino Romano (optional)
Instructions
- Cook the pasta:
- Bring a large pot of well-salted water to a boil.
- Add the fettuccine and cook until al dente (usually 1 minute less than package instructions).
- Reserve ½ cup of pasta water, then drain the pasta.
- Make the sauce:
- In a large skillet, heat the olive oil over medium-low heat.
- Add the garlic slices and cook gently until fragrant and lightly golden (do not let it burn, or it will turn bitter).
- Stir in the red pepper flakes and cook for another 30 seconds.
- Combine pasta & sauce:
- Add the drained pasta to the skillet and toss well to coat in the garlic oil.
- If needed, add a splash of pasta water to help emulsify the sauce and make it silky.
- Season with salt if needed.
- Finish & serve:
- Turn off the heat and stir in the chopped parsley.
- Serve immediately with a sprinkle of Parmesan or Pecorino Romano (optional, but traditional).
Tips for the Best Aglio e Olio:
✔ Use good olive oil—it’s the star of the dish!
✔ Don’t burn the garlic—low heat is key.
✔ Reserve pasta water—it helps bind the sauce.
✔ Add a splash of lemon juice (optional) for brightness.
This dish is perfect for a quick, flavorful meal with minimal ingredients. Enjoy! 🍝
