Serves 4 prep time 30 minutes
2 sticks butter
1/2 lb grated Parmesan cheese, plus more for serving
Salt
1 lb fettuccine
Directions: using an electric mixer, beat butter and Parmesan until creamy. In large pot of boiling water, cook fettuccine according to pkg. Instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta. Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture,and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese. From Martha Stewart Magazine.
Tuesday -- leftovers
Wednesday -- Country Pie
Thursday -- leftovers
Friday -- Lasagna Soup
Saturday -- leftovers
Sunday -- Goulash
1 comment:
so...? how was the fettuccine ?
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