Ingredients
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).
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