FETTUCCINE WITH GARLIC HERB BUTTER
This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.
Provided by Jan
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
- In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g
PASTA WITH BUTTER AND CHEESE
Makaronada voutirou. A simple pasta recipe. The quality and taste of the butter plays essential role to the taste of the spaghetti. Thick macaroni can be used instead of spaghetti. Ideal cheeses to use are Kefalotyri, Mitzythra or Parmesan.
Provided by Roxxy
Categories Greek
Time 16m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring water into boil and add salt and oil.
- Put in the pasta. Stir well and cook until tender.
- Drain well in a colander.
- Melt butter into the pan, place back the pasta and toss well.
- Pour grated cheese on top.
Nutrition Facts : Calories 423.2, Fat 9.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 45.7, Carbohydrate 70.9, Fiber 3, Sugar 1.7, Protein 12.4
FETTUCCINE WITH BUTTER AND PARMESAN
Categories Cheese Pasta Side Quick & Easy Parmesan Noodle Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course or side-dish servings
Number Of Ingredients 3
Steps:
- Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta water, then drain pasta in a colander and transfer to a heated large serving bowl. Immediately toss with butter and reserved pasta water until butter is melted. Add cheese and toss to coat. Grind pepper on top before serving.
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FETTUCCINE WITH BUTTER AND CHEESE | COOKSTR.COM
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- In a large bowl with an electric mixer, beat the butter with the cheese until it forms a smooth cream, about 2 minutes.
- Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the butter and cheese and a few tablespoons of the cooking water.
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Reviews 8Category PastaServings 6-8Estimated Reading Time 4 mins
- Bring 3 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve 1 cup of the cooking water, then drain pasta and return it to pot.
- Sprinkle in the Parmigiano-Reggiano, butter, reserved cooking water, and 1/2 teaspoon salt to pot. Set pot over low heat and using tongs, toss and stir really well to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let pasta sit for 1 minute.
- Remove the lid and toss pasta again vigorously for about 45 seconds so the sauce thoroughly coats the pasta and any cheese clumps are emulsified into sauce. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.) Season with salt to taste (I also like to add some pepper, but your choice). Serve immediately and sprinkle with extra cheese if desired.
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