- 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.
- 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.
- 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!