Garlic Parmesan Noodles
A comforting, high-yield asset built from foundational pantry elements. By slowly infusing standard cooking oil with fresh garlic, we extract premium flavor benchmarks without paying premium grocery store prices.
1. Component Unit Ledger
| INGREDIENT COMPONENT | QUANTITY USED | UNIT COST MATRIX | TOTAL COST |
|---|---|---|---|
| Long Pasta (Spaghetti / Fettuccine) | 225g | $0.003 / g | $0.68 |
| Fresh Garlic Bulbs | 4 Cloves (16g) | $0.006 / g | $0.10 |
| Unsalted Butter / Vegetable Oil Blend | 30g / 15ml | $0.008 / unit | $0.36 |
| Grated Parmesan Asset | 40g | $0.018 / g | $0.72 |
2. Optimization Steps
01 / Cold Fat Infusion: Slice your garlic paper-thin. Place it in a cold skillet alongside your butter and oil blend before turning on the heat. This slow temperature ramp prevents bitter burning while thoroughly perfuming the fat substrate.
02 / Al Dente Processing: Pull your pasta out of the water 60 seconds before full cook maturity. Transfer it straight into the garlic-infused fat matrix to let the noodles finish cooking while actively soaking up flavor.
03 / Glaze Stabilization: Kill the heat entirely, throw in your grated parmesan, and add a quick 1/4 cup splash of reserved boiling pasta water. Shake and toss vigorously until a glossy, tight glaze coats every single strand.