I have a question about the recipe "One-Pot Garlic Parmesan Pasta (a.k.a. the Lazy Cook's Fettuccine Alfredo)" from Sarah Jampel. If I wanted to double this recipe (use 1 pound of pasta), would I double the liquid as well?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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