Fettucine Aglio e Olio

Ingredients:

• 1 lb. fettuccine
• 1/4 cup olive oil
• 6–8 garlic cloves, thinly 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

Directions

1. Cook the Pasta
   In a large pot of boiling, salted water, cook fettuccine until al dente. Reserve 3/4 cup of the pasta water, then drain the pasta.

2. Prepare the Sauce
   In the now-empty pot, heat olive oil over medium heat. Add garlic and crushed red pepper flakes, cooking until the garlic turns golden and fragrant.

3. Combine Pasta and Sauce
   Add the drained pasta, reserved pasta water, and grated Parmigiano Reggiano to the pot. Reduce heat to low and toss the pasta until the sauce is silky and coats every noodle.

4. Finish with Fresh Flavors
   Add lemon juice, minced parsley, and a generous sprinkle of black pepper. Toss everything together and serve immediately.

Mangia! Enjoy this elegant yet simple dish, bringing a touch of Italian comfort to your table.