Alfredo Mostaccioli

Ingredients

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.1g

• Garlic powder

  Spices

  ¹⁄₁₆ tsp or 0.1g

• Salt

  Table

  ¼ tsp or 2g

• Parsley

  Raw

  ¼ cup or 15g

• Whole wheat pasta

  Dry

  4 oz or 113g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Butter

  Unsalted

  ⅛ cup or 28g

• Parmesan cheese

  Shredded

  ⅛ cup or 10g

Directions

1. Chop parsley.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.