Fettuccine Aglio e Olio

A Culinary Symphony: Mastering the Art of Fettuccine Aglio e Olio

Step into the realm of timeless Italian elegance with Fettuccine Aglio e Olio, a dish that epitomizes simplicity at its finest. This classic pasta dish hailing from Naples is a celebration of flavors that dance on your palate – garlic-infused olive oil, a hint of red pepper flakes, and the richness of al dente fettuccine. In this culinary journey, we’ll delve into the nuances of crafting the perfect Fettuccine Aglio e Olio, ensuring that each strand of pasta is a canvas for the symphony of flavors. Prepare to elevate your home-cooking game and transport your dining experience to the charming streets of Italy.


For the Fettuccine:

  • 1 pound fettuccine pasta
  • 4 quarts water
  • 2 tablespoons salt

For the Aglio e Olio Sauce:

  • 1 cup extra-virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup fresh parsley, chopped
  • Grated Parmesan cheese, for serving


Step 1: Boil the Fettuccine

  1. Bring a large pot of water to a rolling boil. Add salt to the boiling water.
  2. Cook the fettuccine according to package instructions until al dente.
  3. Reserve a cup of pasta cooking water before draining the fettuccine.

Step 2: Prepare the Aglio e Olio Sauce

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the sliced garlic and red pepper flakes, sautéing until the garlic is golden but not browned.
  3. Season the sauce with salt and black pepper to taste.

Step 3: Combine Pasta and Sauce

  1. Toss the cooked and drained fettuccine into the skillet with the aglio e olio sauce.
  2. If the pasta seems dry, add some of the reserved pasta cooking water gradually until the desired consistency is reached.

Step 4: Garnish and Serve

  1. Sprinkle chopped parsley over the pasta and toss to combine.
  2. Serve the Fettuccine Aglio e Olio hot, garnished with freshly grated Parmesan cheese.

Cook Notes

  • Use high-quality extra-virgin olive oil for an authentic and robust flavor.
  • Adjust the amount of red pepper flakes according to your spice preference.
  • Reserve pasta water with caution; it adds a starchy element that aids in sauce cohesion.


Shrimp Delight:

  • Elevate your Fettuccine Aglio e Olio by adding succulent shrimp. Sauté them in the garlic-infused olive oil until they turn pink, then proceed with the recipe.

Lemon Zest Twist:

  • Add a burst of freshness by incorporating lemon zest into the aglio e olio sauce just before tossing with the pasta.

Roasted Veggie Extravaganza:

  • Roast your favorite vegetables—cherry tomatoes, bell peppers, or zucchini—and fold them into the pasta for a vibrant and nutritious twist.

Keto Version

For those following a keto lifestyle, replace traditional fettuccine with spiralized zucchini or shirataki noodles. Use a generous amount of olive oil, and be mindful of the garlic and red pepper quantities to control carb intake. Finish with a sprinkle of grated Parmesan for a keto-friendly indulgence.

Low Carb Version

If you’re watching your carb intake, opt for a low-carb pasta alternative such as almond flour or coconut flour fettuccine. Ensure the aglio e olio sauce remains carb-conscious by keeping garlic and red pepper flakes in moderation.

In conclusion, Fettuccine Aglio e Olio is a culinary journey that transcends time and borders, bringing the essence of Italian cuisine to your table. Its simplicity is deceptive, for within its basic ingredients lies a world of flavor waiting to be explored. Whether you choose the classic version or opt for a keto or low-carb adaptation, each forkful is an ode to the beauty of uncomplicated yet sophisticated dishes. So, gather your ingredients, channel your inner Italian nonna, and savor the magic of Fettuccine Aglio e Olio – where simplicity meets sublime flavor!

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