Considering it calls for a pound of fettuccini (when scaled to down to 4 servings) but you don't really need the pound (unless you want your noodles to be /very/ lightly coated, as mine were), its not really THE best recipe, but I suppose better be safe then sorry... Anyway the sauce seemed good (I omitted the Romano and put Parmesean in it's place) but I think if I would have used the Romano it would've been a bit more 'complex'. All-in-all, a 'short and sweet' recipe that doesn't really call for much and makes a decent pasta, so if you're pressed for time and you're looking for a shorter ingredient list, then try it, its very much satisfactory (some kind of bread-stick/garlic-stick goes nicely).
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Considering it calls for a pound of fettuccini (when scaled to down to 4 servings) but you...