A recipe for Fettuccine with Butter, Garlic, Parmesan, and Black Pepper. Follow the simple recipe instructions for Fettuccine with Butter, Garlic, Parmesan, and Black Pepper shared by other home cooking experts.
3 quarts well-salted water
1 Tbs. olive or cooking oil, approximately
8 ounces dry fettuccine
or 1 pound fresh fettuccine
3 Tbs. unsalted butter
2 large garlic cloves, finely minced
4 Tbs. Parmesan cheese or to taste
salt and freshly ground pepper to taste
DirectionsIn 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 Tbs. at a time and season with salt and a liberal quantity of freshly ground black pepper (8 to 12 grinds).