Last Minute White Spaghetti
|White vinegar||15 Milliliter (1 tablespoon)|
|Salt||5 Milliliter (1 teaspoon)|
|Spaghetti||500 Gram (1 lb)|
|Butter||45 Milliliter (3 Tablespoon)|
|Parmesan cheese||50 Milliliter, grated (1/4 cup)|
|Mozzarella cheese||50 Milliliter, grated (1/4 cup)|
|Gruyere cheese||50 Milliliter, grated (1/4 cup)|
|White pepper||1 Milliliter (1/4 tsp)|
Bring 16 cups (4 L) water, vinegar and salt to full boil in large saucepan.
Add pasta and stir; cook at full boil uncovered, stirring occasionally.
Using package directions as a guideline, test pasta several times by biting into strand.
When 'al dente', drain into colander reserving 1/4 cup (50 ml) of cooking liquid.
Rinse pasta with cold water and set aside.
Melt butter in same saucepan.
Mix in cheeses and reserved cooking liquid; blend together well.
Add pasta and seasonings; mix well but gently and cook about 2 minutes over medium heat.