Fettucine Aglio e Olio

1. Combine Pasta and Sauce:
   • Using tongs or a pasta fork, transfer the cooked fettucine directly from the pot into the skillet with the garlic and oil.
   • Toss the pasta gently to coat it thoroughly with the infused oil. If the pasta seems dry, add a bit of the reserved pasta water gradually to loosen it up and create a silky sauce.
2. Season and Finish:
   • Season the pasta generously with salt, keeping in mind the saltiness of the reserved pasta water.
   • Add chopped fresh parsley to the skillet and toss it together with the pasta, ensuring an even distribution of flavors.
3. Serve:
   • Once the pasta is well-coated and infused with the flavors of the garlic, oil, and parsley, transfer it to serving plates or a large serving dish.
   • Optionally, garnish with grated Parmesan cheese for an extra touch of flavor before serving.

Tips and Variations:

• Garlic Infusion: Take care not to burn the garlic; the key is to gently cook it until it’s aromatic and just begins to turn golden. Burnt garlic can impart a bitter taste to the dish.
• Pasta Water: The starchy pasta water helps bind the sauce together, so don’t hesitate to use it to achieve the desired consistency.
• Enhancements: You can personalize this dish by adding ingredients like sautéed mushrooms, cherry tomatoes, or cooked shrimp for additional depth and flavor.

Enjoy this delightful Fettucine Aglio e Olio as a simple yet flavorful pasta dish that highlights the beauty of basic ingredients combined with expert simplicity. Buon Appetito!