Fettucine Aglio e Olio
Fettuccine Aglio e Olio is a timeless Italian pasta dish that’s all about simplicity and bold flavors. Made with just a few high-quality ingredients—garlic, olive oil, chili flakes, and Parmigiano Reggiano—this elegant recipe comes together in minutes.
A hint of lemon juice and fresh parsley takes it to the next level, making it a fresh and comforting meal for any night of the week.
Why You’ll Love This Recipe
Quick and easy – Ready in under 30 minutes using pantry staples.
Flavor-packed – Garlic, chili flakes, and Parmesan deliver big taste in every bite.
Customizable – Add protein, greens, or swap pasta types to suit your taste.
Light yet satisfying – A perfect balance of richness and brightness from the olive oil and lemon
Key Ingredients
Fettuccine – Wide ribbons of pasta that hold sauce beautifully.
Garlic – Sliced thin and sautéed until golden, infusing the oil with rich flavor.
Olive Oil – The heart of the sauce, creating a silky texture.
Crushed Red Pepper Flakes – Adds a gentle kick of heat.
Parmigiano Reggiano – Salty, nutty cheese that binds the sauce.
Lemon Juice & Parsley – Brighten and balance the richness with freshness.
Fettucine Aglio e Olio
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
Instructions:
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Reserve about ¾ cup of the pasta cooking water before draining.
In the same pot or a large skillet, heat the olive oil over medium heat. Add the sliced garlic and crushed red pepper flakes. Sauté gently, stirring often, until the garlic becomes lightly golden and fragrant—be careful not to burn it.
Add the cooked fettuccine back into the pot along with the reserved pasta water and grated Parmigiano Reggiano.
Reduce the heat to low and toss everything together until the sauce emulsifies and coats the pasta evenly.
Finish by stirring in the fresh lemon juice, minced parsley, and a few cracks of black pepper.
Serve immediately, garnished with extra cheese or herbs if desired. Mangia!
Nutrition Information
(Approx. per serving, 1 of 4)
Calories: ~480 | Protein: 14g | Carbs: 50g | Fat: 24g | Saturated Fat: 6g | Fiber: 3g | Sugar: 2g | Sodium: ~370mg
Frequently Asked Questions:
What’s the best pasta for aglio e olio?
Fettuccine is great for holding sauce, but spaghetti or linguine are traditional and work just as well.
Can I make this without cheese?
Yes, it will still be flavorful. You can add a little extra olive oil or use vegan cheese.
Is it supposed to be spicy?
Mildly. You can adjust the red pepper flakes to make it as spicy or mild as you prefer.
Can I use bottled lemon juice?
Fresh lemon juice is best for brightness, but bottled works in a pinch.
Why is my sauce watery or oily?
You need to emulsify the pasta water, oil, and cheese by tossing the pasta vigorously while still hot.
Can I prep the ingredients ahead of time?
Yes! Slice the garlic and grate the cheese in advance to save time during cooking.
Do I have to use Parmigiano Reggiano?
No—but it adds a distinct flavor. You can use regular Parmesan or Pecorino Romano.
What’s the best way to avoid clumping cheese?
Grate it finely and mix it in slowly off the heat to help it melt evenly into the sauce.
Should I rinse the pasta after boiling?
No—rinsing removes the starch needed to help the sauce cling.
Can I double the recipe?
Yes! Just increase all ingredients proportionally and use a large enough skillet to toss everything evenly.