*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I can't believe that this dish is rated so high!! I followed the instructions exactly as laid out in the recipe and it tasted awful!! We used top quality cheese but the dish turned out very greasy and oily and had zero flavour. So be forewarned that if you buy good cheese you're looking at about 10 and it's just no good.
It was our first Dinner Party in our new house and my SO's 30th birthday. A doubly special event. I was struggling with a Vegetarian guest and another guess that would not eat a vegetable if his life depended on it (he is a meat-and-potatoes-hold-the-potatoes kind of guy). I thought this dish would be safest pasta and cheese. Who doesn't like pasta and cheese? It turned out awesome! I added some mizithra to the mix which is just what it needed. Also not sure if it is clear in the instructions but it is even better if you brown the butter (and use BUTTER not that margarine stuff)
Growing up my grandfather always let me eat my spaghetti with just butter. This is a grown up version of that. I think that roasted garlic would definately give it a richer flavor but for me it was great the way it is written. You could spruce it up with some sauteed spinach-saute it with the roasted garlic maybe. Anyway this recipe is simple and with good basic ingredients very good.
This is good. I did make a couple changes though. I cut back on the butter (used butter not marg) because a couple people said it was greasy. And like a reviewer before me suggested I used a bunch of roasted garlic (2 big heads actually) It was very simple to make and turned out well. Pasta cheese and butter! How can you go wrong?:)
This recipe is a good base recipe... and it's as good as you make it. For the garlic butter if you use margarine and garlic powder it's going to taste like margarine and garlic powder... kinda like the frozen garlic bread you get at the grocery. If you want a more upscale flavor use real butter and minced roasted garlic. A half cup of butter is a LOT of butter so you might want to cut that back. I only used 2 Tbsp butter and found it to be fine. Also keep in mind you're using a lot of cheese which will release some fat when it's cooked. If just cheese and pasta sounds a little rich (I thought it was) feel free to toss in veggies of your choice. I like artichoke hearts sun dried tomatoes kalamata olives onion spinach etc. Overall it's a good dish and a nice change from the same old spaghetti.