Butter tagliatelle “Alfredo”

For the dish 

1. In a pot containing well-salted boiling water, add the pasta and boil according to the packet’s instructions.
2. Drain the pasta and save 200 g. of the water, in which it was boiling.
3. Place a deep pan at medium heat, pour the water from the pasta, add OLYMPOS cow-milk butter and stir, until it melts completely.
4. Add the cooked garlic, salt, add the pasta and resume stirring, until the sauce thickens and it gets creamy.
5. Turn off the heat, add 100 gr. OLYMPOS Kefalotyri cheese,
6. 100 gr. OLYMPOS kasseri cheese and mix with tongs, until homogenized. Taste, season to taste, if necessary, and serve in plates. Garnish with the remaining grated cheeses and some freshly-ground pepper.

FOR THE COOKED GARLIC 

1. In a small pot, heat the olive oil at low to medium temperature and add the garlic.
2. Cook the garlic, until it softens completely and gets a dark brown color.
3. Remove the garlic from the oil, let it cool down and mash it with a fork.

*Tips:
If the sauce gets too thick after adding the cheeses, you can thin it with some extra water from the pasta.