I have been in the mood for just pasta with some butter and cheese.

I am going to make about one pound of spaghetti. How much butter
should I use to toss with it? A friend says about a stick and a half.
Does that sound like too much? He also says add about a cup of
parmesan cheese at the same time and if it appears "glumpy", just add
some of the pasta water.

Sound right? Any other suggestions you may have. (I thought about
adding some chopped green olives and pimentos too).

Thanks,
Mark

On Feb 29, 9:02*am, Mark Farouk > wrote:
> I have been in the mood for just pasta with some butter and cheese.
>
> I am going to make about one pound of spaghetti. How much butter
> should I use to toss with it? A friend says about a stick and a half.
> Does that sound like too much? He also says add about a cup of
> parmesan cheese at the same time and if it appears "glumpy", just add
> some of the pasta water.
>
> Sound right? Any other suggestions you may have. (I thought about
> adding some chopped green olives and pimentos too).
>

I make this as a side dish for a Roman meal. Three cups of grated
Romano and no butter:

http://theitaliandishblog.com/import...nd-pepper.html

Sqwertz wrote:

>> I am going to make about one pound of spaghetti. How much butter
>> should I use to toss with it? A friend says about a stick and a half.
>> Does that sound like too much? He also says add about a cup of
>> parmesan cheese at the same time and if it appears "glumpy", just add
>> some of the pasta water.
>>
>> Sound right? Any other suggestions you may have. (I thought about
>> adding some chopped green olives and pimentos too).
>>
>> Thanks,
>> Mark
>
>I'd use half butter and half EVOO. 3/4 stick of butter sounds right,
>and an equal amount of OO. I'd also saute some fresh garlic in the
>butter before you throw in the spaghetti and saute for a little bit in
>that. Top with crushed red pepper and the cheese at the end.
>
>AKA, Pasta aglio olio.

Too much fat for 1 lb of pasta. You only need half that amount. I
suggest making a beurre blanc with a little white wine and 2 oz
butter. Stir in some grated cheese and spices (I'd use pepper or
nutmeg, but hot pepper is good too).

Toss the pasta with 2 Tb olive oil right after it's done. Then stir in
the cheese sauce.

Also, squerty, check your email. I'll be waiting for your recantation.

squishy wrote:

>> Too much fat for 1 lb of pasta. You only need half that amount.
>
>It's all a matter of opinion. I expressed mine and you can express
>yours, but don't go telling me opinion is wrong.

Wrong doesn't begin to describe your "opinion".

My warning now goes out to everybody on this group: Don't eat anything
squishy cooks. He doesn't know what the $(%& he's doing.

>> Also, squerty, check your email. I'll be waiting for your recantation.
>
>And do[sic] be trying to email me, dumbass. That just goes to show you how
>****ing stupid you are. You are not welcome to email me and if you do
>so again, I will make sure your ISP puts a stop to it.

Nyaah-nyaah! Already did it. You lose again, dumbass.

>Bend over and take it up the ass like all the good little nym-shifting
>trolls do.

Ahhh.... Homophobia explains a great deal of your antisocial behavior.



G.M.M.
[not Alfie or any other of squishy's bugbears]

"Mark Farouk" > wrote in message
...
> I have been in the mood for just pasta with some butter and cheese.
>
> I am going to make about one pound of spaghetti. How much butter
> should I use to toss with it? A friend says about a stick and a half.
> Does that sound like too much? He also says add about a cup of
> parmesan cheese at the same time and if it appears "glumpy", just add
> some of the pasta water.
>
> Sound right? Any other suggestions you may have. (I thought about
> adding some chopped green olives and pimentos too).
>
> Thanks,
> Mark


Waaaay too much butter for 1 lb. of pasta! As others have stated, try a
mixture of butter and olive oil, but only just enough to lightly coat the
pasta. (If you need to add more it's better than having added too much in
the first place.) Then toss in the grated parm.

Jill

Mark Farouk > wrote:

> I am going to make about one pound of spaghetti. How much butter
> should I use to toss with it? A friend says about a stick and a half.
> Does that sound like too much? He also says add about a cup of
> parmesan cheese at the same time and if it appears "glumpy", just add
> some of the pasta water.

Assuming the pound of pasta is cooked weight, replace spaghetti with
fresh fettuccine, add some more butter (about 2.5 sticks, in American
terms, in total) and the same amount of Parmigiano-Reggiano (i.e. about
10 oz) and you will be making true fettuccine all'Alfredo.

Victor

jmcquown wrote:
>
> "Mark Farouk" > wrote in message
> ...
> > I have been in the mood for just pasta with some butter and cheese.
> >
> > I am going to make about one pound of spaghetti. How much butter
> > should I use to toss with it? A friend says about a stick and a half.
> > Does that sound like too much? He also says add about a cup of
> > parmesan cheese at the same time and if it appears "glumpy", just add
> > some of the pasta water.
> >
> > Sound right? Any other suggestions you may have. (I thought about
> > adding some chopped green olives and pimentos too).
> >
> > Thanks,
> > Mark
>
> Waaaay too much butter for 1 lb. of pasta! As others have stated, try a
> mixture of butter and olive oil, but only just enough to lightly coat the
> pasta. (If you need to add more it's better than having added too much in
> the first place.) Then toss in the grated parm.

I agree about way too much butter. He can always add a little bit at a time
and keep tasting until it seems right. If he's going to cook one pound of
pasta, I hope there will be many people eating there....that's way to much
for one person.

Gary

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> "Mark Farouk" > wrote in message
>> ...
>> > I have been in the mood for just pasta with some butter and cheese.
>> >
>> > I am going to make about one pound of spaghetti. How much butter
>> > should I use to toss with it? A friend says about a stick and a half.
>> > Thanks,
>> > Mark
>>
>> Waaaay too much butter for 1 lb. of pasta! As others have stated, try a
>> mixture of butter and olive oil, but only just enough to lightly coat the
>> pasta. (If you need to add more it's better than having added too much
>> in
>> the first place.) Then toss in the grated parm.
>
> I agree about way too much butter. He can always add a little bit at a
> time
> and keep tasting until it seems right. If he's going to cook one pound of
> pasta, I hope there will be many people eating there....that's way to much
> for one person.
>
> Gary


This sort of spaghetti dish actually freezes very well. He can portion out
individual servings of the leftovers in freezer containers or bags (I doubt
the OP has a Tilia).

Jill

On Wed, 29 Feb 2012 18:41:26 -0500, "jmcquown" >
wrote:

>
>"Gary" > wrote in message ...
>> jmcquown wrote:
>>>
>>> "Mark Farouk" > wrote in message
>>> ...
>>> > I have been in the mood for just pasta with some butter and cheese.
>>> >
>>> > I am going to make about one pound of spaghetti. How much butter
>>> > should I use to toss with it? A friend says about a stick and a half.
>>> > Thanks,
>>> > Mark
>>>
>>> Waaaay too much butter for 1 lb. of pasta! As others have stated, try a
>>> mixture of butter and olive oil, but only just enough to lightly coat the
>>> pasta. (If you need to add more it's better than having added too much
>>> in
>>> the first place.) Then toss in the grated parm.
>>
>> I agree about way too much butter. He can always add a little bit at a
>> time
>> and keep tasting until it seems right. If he's going to cook one pound of
>> pasta, I hope there will be many people eating there....that's way to much
>> for one person.
>>
>> Gary
>
>
>This sort of spaghetti dish actually freezes very well. He can portion out
>individual servings of the leftovers in freezer containers or bags (I doubt
>the OP has a Tilia).
>
>Jill

I make pasta dressed with butter often because it's fast and easy, to
one pound of pasta a shy half stick of butter with a couple glugs evoo
is plenty... I usually sweat a few cloves of slivered garlic in the
butter and oil. Toss with the pasta, and add cheese to taste and a
little black pepper. With cheese it needs no salt. A pound is three
good servings... left over pasta is never a problem here... this kind
of pasta dish is always good fried with eggs.

Kraft used to sell garlic parsley parmesan and red pepper parmesan
shaker containers. I loved the garlic parsley. Wish I could still buy
it.

I like pasta with olive oil and parmesan-I like to add pepperoni slices
to it. I agree, black pepper is a great addition also, as is toasted
bread crumbs. For scrambled eggs I prefer to use lime juice on the
pasta. I love poppy seed coated grilled cheese sandwiches so I bet poppy
seeds with pasta would be great-either inside the pasta dough or
sprinkled on the pasta.

On Wed, 29 Feb 2012 11:16:43 -0600, Sqwertz >
wrote:


>
>I'd use half butter and half EVOO. 3/4 stick of butter sounds right,
>and an equal amount of OO. I'd also saute some fresh garlic in the
>butter before you throw in the spaghetti and saute for a little bit in
>that. Top with crushed red pepper and the cheese at the end.
>
>AKA, Pasta aglio olio.
>
>-sw

Sounds good to me! I forgot about adding red pepper. I will, along
with some fresh black pepper. I buy my peppercorns from Pensky's
Spices!

Thanks, bud, for the suggestion.
Mark

On Wed, 29 Feb 2012 09:43:10 -0800 (PST), spamtrap1888
> wrote:

>On Feb 29, 9:02*am, Mark Farouk > wrote:
>> I have been in the mood for just pasta with some butter and cheese.
>>
>> I am going to make about one pound of spaghetti. How much butter
>> should I use to toss with it? A friend says about a stick and a half.
>> Does that sound like too much? He also says add about a cup of
>> parmesan cheese at the same time and if it appears "glumpy", just add
>> some of the pasta water.
>>
>> Sound right? Any other suggestions you may have. (I thought about
>> adding some chopped green olives and pimentos too).
>>
>
>I make this as a side dish for a Roman meal. Three cups of grated
>Romano and no butter:
>
>http://theitaliandishblog.com/import...nd-pepper.html

I've book marked this recipe. Simple and looks (and sounds) delicious!

Thanks,
Mark

On Wed, 29 Feb 2012 23:54:49 +0100, (Victor Sack)
wrote:

>Mark Farouk > wrote:
>
>> I am going to make about one pound of spaghetti. How much butter
>> should I use to toss with it? A friend says about a stick and a half.
>> Does that sound like too much? He also says add about a cup of
>> parmesan cheese at the same time and if it appears "glumpy", just add
>> some of the pasta water.
>
>Assuming the pound of pasta is cooked weight, replace spaghetti with
>fresh fettuccine, add some more butter (about 2.5 sticks, in American
>terms, in total) and the same amount of Parmigiano-Reggiano (i.e. about
>10 oz) and you will be making true fettuccine all'Alfredo.
>
>Victor

Yes, but will I live long enough to enjoy it or will I have a heart
attack on the spot? Sounds great!

Mark