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(4 persons):
500 g / 1.1 lb fettuccine (egg pasta)
5 spoonfuls of extravirgin olive oil
1 garlic clove
1 spoonful chopped parsley
(cream)
black pepper
1 spoonful of lemon juice
parmigiano cheese
- Cook the pasta until al dente (don't overcook it!) in a large pot of BOILING SALTED water. It usually takes 4-5 minutes for the fettuccine to cook.
-Meanwhile, heat 5 spoonfuls of oliveoil, add the garlic and the chopped parsley, and cook over moderately high for about 3 minutes. If you want you can add some cream. Add a spoonful of lemon juice and some pepper in the end.
- Transfer the cooked pasta to the pan (turn off the cooker before you transfer the pasta), toss for 1 minute, then add some parmigiano cheese (3/4 spoonfuls), and, if you want, some more parsley and pepper.
500 g / 1.1 lb fettuccine (egg pasta)
5 spoonfuls of extravirgin olive oil
1 garlic clove
1 spoonful chopped parsley
(cream)
black pepper
1 spoonful of lemon juice
parmigiano cheese
- Cook the pasta until al dente (don't overcook it!) in a large pot of BOILING SALTED water. It usually takes 4-5 minutes for the fettuccine to cook.
-Meanwhile, heat 5 spoonfuls of oliveoil, add the garlic and the chopped parsley, and cook over moderately high for about 3 minutes. If you want you can add some cream. Add a spoonful of lemon juice and some pepper in the end.
- Transfer the cooked pasta to the pan (turn off the cooker before you transfer the pasta), toss for 1 minute, then add some parmigiano cheese (3/4 spoonfuls), and, if you want, some more parsley and pepper.
