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Fettuccine With Butter, Garlic, Parmesan, & Black Pepper

Recipe name:
Fettuccine With Butter, Garlic, Parmesan, & Black Pepper

Recipe category:
Pasta

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Recipe details: Fettuccine with Butter, Garlic, Parmesan, & Black Pepper

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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Fettuccine With Butter, Garlic, Parmesan, & Black Pepper

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