- 12–16 oz. fresh fettuccine pasta
- 1/3 cup olive oil
- 2 cloves of garlic, minced
- 1/2 cup flat leaf parsley, roughly chopped
- 1/2 cup thin sliced salami, deli style
- salt + pepper
- parmesan cheese, to taste
* Kitchen Notes: Substitute with pancetta or bacon if not using salami. Give it a quick sauté, about 5-7 minutes or until lightly golden. And the olive oil and garlic, then proceed with the rest of the recipe.
- Bring a large pot of water to a boil. Add a pinch salt and cook the pasta according to the package instructions. Reserve a small mug of pasta water before you drain it; you’ll use it for the sauce.
- Meanwhile, warm the olive oil over medium-low heat. Add the garlic and stir until fragrant, about 30 seconds – 1 minute or so. You’re looking for the garlic to be soft and tender, not brown. It will taste bitter. Remove from the heat.
- At this point, your pasta should be perfectly aldente. Go ahead and add it to the warm olive oil and garlic. If your skillet is too small to accommodate the pasta add the everything back to the empty pasta pot. Add a splash of the reserved pasta water. The key here is to keep mixing until the sauce becomes slightly thickened. Add more olive oil if necessary.
- Add the parsley and season with salt and pepper.
- To serve, sprinkle the salami over each portion. Add parmesan cheese to taste.