Aglio e Olio Recipe (with a twist)

My husband is a big pasta fan…me, not so much. However, marriage is about compromise, right? So, I make it every now and then for him. One of his favorites is a quick pasta dish – Aglio e Olio (or pasta with “garlic and olive oil”) with parmesan. I added a little twist to it and used pancetta and shitake mushrooms. 


  • Fettuccine or Tagliatelle Pasta (or certainly whatever your preference)
  • Pancetta (diced)
  • Shitake Mushrooms
  • Parsley (minced)
  • Parmesan Cheese
  • Olive Oil
  • Red Pepper Flakes 
  • 6 Garlic cloves
Cook the pasta according to the directions and when draining – reserve at least 1 1/2 cups of the pasta water. While the pasta is cooking chop up the garlic. Cook diced pancetta in a tablespoon of olive oil until crispy (cooks quickly like bacon), remove from pan – set aside. In another pan, cook the shitake mushrooms in a tablespoon of olive oil as well, remove from pan – set aside. While the ‘shrooms are cooking chop the parsley. 
In a large saute pan, add 1/3 cup of olive oil – heat on medium heat. Add garlic and let cook (don’t let it burn by stirring frequently for like 2min). Add red pepper flakes to taste – cook about 30seconds. Add in the reserved pasta water (1 cup of it) and bring it to a boil to allow liquid to reduce. At this time season the water with salt and pepper.
Add the drained pasta and toss in garlic sauce. If it seems too dry add a little bit more of the reserved pasta water. Add in the mushrooms and half of the pancetta and half of the parsley. Toss and let warm about 1 minute. Remove from heat and add half a cup of parmesan cheese – toss again.
Plate your delish pasta and garnish with more parmesan, pancetta and parsley then SERVE!


Shop this Post:

Leave A Comment

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 thoughts on “Aglio e Olio Recipe (with a twist)