Recipe Photo
Recipe Photo
Bookmark and Share

Fettuccine with Butter, Garlic, Parmesan, and Black Pepper

Rate this Recipe
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

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, parmigiano-reggiano cheese, grated 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).

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review
CARMICHAEL

Member Review

*****

Robb's Cinnamon Chicken

FAST, EASY AND DELICIOUS

Reviewed by CARMICHAEL