Fettuccine Aglio e Olio

Cook the Fettuccine:

Bring a large pot of salted water to a boil.

Add the fettuccine and cook according to the package instructions until al dente.

Reserve 1 cup of the pasta cooking water, then drain the pasta.

Prepare the Sauce:

4. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

5. Add the sliced garlic and cook, stirring frequently, until it turns golden brown. Be careful not to burn the garlic, as it can become bitter.

6. Add the red pepper flakes to the skillet and cook for another 30 seconds.

Combine Pasta and Sauce:

7. Add the drained fettuccine to the skillet with the garlic and oil. Toss to coat the pasta evenly with the garlic oil mixture.

8. If the pasta seems dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.

Add Fresh Parsley:

9. Remove the skillet from the heat and add the chopped parsley. Toss to combine.

Season and Serve:

10. Season with salt and freshly ground black pepper to taste. Serve immediately, topped with grated Parmesan cheese, if desired, and lemon wedges on the side for a fresh, tangy finish.