I saw Emeril makes this on a recent episode of The Essence of Emeril but with a slightly different variation including an egg, which I didn't use here. I have never eaten a pasta without sauce, per se, but have always wanted to, especially a garlic infused olive oil. Normally when I think of any pasta a dish, I immediately think of something that is heavy and bogs you down, makes you super full and maybe even tired. But this dish is not like that, it is surprisingly light but packed with flavor, and hey, Olive Oil is great for you!



Ingredients:

1 pound Fettucini
4 tablespoons olive oil
2 tablespoons thinly sliced and crushed garlic
2 tablespoons minced shallots
1/2 teaspoon crushed red pepper
2 scallions, sliced diagonally (or just sliced)
1/2 teaspoon salt
freshly ground black pepper
1/4 to 1/2 cup grated Parmigiano-Reggiano, as desired

Method:

1. Bring a large heavy pot of salted water to a boil. Add the pasta and cook, stirring to separate the strands, until the pasta is al dente, 7 to 8 minutes for dry pasta. Drain in a colander, reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.

2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and saute until it is just soft, not brown and not burnt! Add the shallots, peppers, and salt and cook, stirring, until fragrant and the garlic is soft but not brown, about 1 1/2 minutes.

3. Now add the pasta to the skillet tossing frequently, add the cheese, continue to toss until melted. At the very end add the scallions, toss once more and serve!