Turmeric & Black Pepper Fettuccine

1 packet Pasta Reggio Turmeric & Black Pepper Fettuccine

1/2 Chilli Finely Sliced

2 Cloves garlic - Whole 

3 Sprigs Parsley 

3 TBS Extra Virgin Olive Oil 

3/4 Cup Grated Parmesan 

1/4 Cup Grated Percorino 

Fineley Chopped Parsley finely chopped for garnish

 

1. In a pot of salted boiling water cook pasta, slightly undercook pasta. 

2. In a frying pan heat EVO with the peeled garlic cloves and parsley sprigs, once they have flavored the EVO and begin to burn taken the out and discard.

3.Add finely sliced chilli and give a quick fry, then add undercooked pasta to frying pasta and toss. 

4. Add 1 cup of the pasta water and both grated cheese and continually toss until it becomes creamy, add a more pasta water if needed, a little at the time.

5. Serve and garnish with finely chopped parsley.