For best results when reheating, use a low setting on microwave to prevent separation of the butter and cream, or place ingredients in a non-stick pan on stove over low heat.If you like a lot of sauce and less pasta use 8 oz of pasta! I like my pasta to be less saturated with sauce, so I use 10 oz of pasta in this recipe. The amount of pasta used will depend on the amount of sauce you prefer on your pasta.This will help keep the sauce and pasta warm and creamy. Stir well to combine the melted butter and cream, and to break up any lumps of the roasted garlic. If serving Fettuccini in a serving bowl, heat the bowl (make sure it is heat proof) for a few minutes in an oven at 225. Use unsalted, since the cheese will have plenty of salt content.The pasta will continue to cook after it is removed from boiling water and also in the pan of sauce on the stove top. Read the directions for cooking on the package and cook a couple of minutes less than directed. When cooking pasta, do not over cook! It is best to remove the pasta from the water before it is “al dente” it will continue to cook in the pan a bit in the sauce! Al dente means “to the tooth” in Italian.If using fresh pasta, the cook time for the pasta will be very short.This sauce in particular is extra rich, so for me, a little goes a long way. Usually, 2-3 oz of pasta per person is enough! For this recipe, I use 8-12 oz of fettuccini, which yields about 4 large or 6 medium size servings.Īs you can see in the photos, I prefer to have less sauce and more pasta. Just because a package contains 1 lb of pasta does not mean you have to cook the entire package! How much pasta do I need?Īfter years of dumping a 1-pound package of pasta into boiling water, I finally learned to cut back a bit on the pasta. If you are gluten free, I have tried Barilla Gluten Free Pasta, and found it to be a great product. It is middle of the road as far as cost goes, and I like the flavor and texture. Stir together cream and cornstarch, then whisk it into the sauce. Use freshly grated cheese here, the pre-shredded/grated stuff won’t melt as well. Some are readily available in most grocery stores, some were not. Stir well to combine the melted butter and cream, and to break up any lumps of the roasted garlic. How to choose good quality pasta? If you want to read more about dry pasta, Savuer did an extensive blind taste test with 16 brands of pasta.
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