Fettuccine With Butter, Garlic, Parmesan, & Black Pepper
cheese, pasta, vegetable main course
3 quarts well-salted water
1 tablespoon olive or cooking oil; approximately
8 ounces dry fettuccine
or
1 pound fresh fettuccine
3 tablespoons unsalted butter
2 large garlic cloves; finely minced
4 tablespoons Parmesan cheese; or to taste
salt and freshly ground pepper; to taste
In a large (at least 4-quart) saucepan, bring salted water to a boil. Drizzle in oil. Stir in fettuccine and cook until firm-tender (about 2 minutes for fresh, 7 minutes for dried), tasting single strands frequently. Do not allow pasta to become mushy. Drain as soon as done and place in serving dish. While pasta cooks melt butter in a small saucepan over low heat. Add garlic and cook until garlic is transparent but not browned. Pour garlic butter over pasta. Stir in cheese to taste 1 tablespoon at a time and season with salt and a liberal quantity of freshly ground black pepper (8 to 12 grinds).
NOTES : Serve immediately (or cover and keep warm, if necessary, in a low oven for up to 20 minutes). Yield: 4 servings. 1582 986 3274 0 3274 0 0 0 0
Contributor: © 1995 Cole Group, Inc.
Yield: 4 servings
Preparation Time: 0:00
