Fettuccine with Butter, Garlic, Parmesan, & Black Pepper
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
water
well salted |
*
|
| 1 | tablespoon |
olive oil
or cooking oil, approximately |
|
| 8 | ounces |
pasta, fettuccine
dry or 1 pound fresh fettucine |
|
| 3 | tablespoons |
butter, unsalted
|
|
| 2 | large |
garlic cloves
finely minced |
*
|
| 4 | tablespoons |
Parmesan cheese
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
water
well salted |
*
|
| 15 | ml |
olive oil
or cooking oil, approximately |
|
| 231.2 | ml/g |
pasta, fettuccine
dry or 1 pound fresh fettucine |
|
| 45 | ml |
butter, unsalted
|
|
| 2 | large |
garlic cloves
finely minced |
*
|
| 6E+1 | ml |
Parmesan cheese
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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).
