Fettuccine With Butter, Garlic, Parmesan, & Black Pepper
Recipe By : (C) 1995 Cole Group, Inc.
Serving Size : 4 Preparation Time :0:00
Categories : Mediterranean
Amount Measure Ingredient -- Preparation Method
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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).
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NOTES : Serve immediately (or cover and keep warm, if necessary, in a low oven
for up to 20 minutes). Yield: 4 servings.
