Alfredo Mostaccioli

Ingredients

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.07g

• Garlic powder

  Spices

  0.02 tsp or 0.05g

• Salt

  Table

  ⅛ tsp or 0.8g

• Parsley

  Raw

  ⅛ cup or 8g

• Whole wheat pasta

  Dry

  2 oz or 57g

• Heavy whipping cream

  Fluid

  ⅛ cup, fluid or 30g

• Butter

  Unsalted

  ¹⁄₁₆ cup or 14g

• Parmesan cheese

  Shredded

  ¹⁄₁₆ cup or 5g

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.