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Fettuccine with Garlic Herb Butter

"This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired."

By allrecipes · From Open Recipes · 10 ingredients
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Why it works: Butter and marjoram are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 1,627 recipes mention both. Both carry ethyl decanoate, which smells grape, waxy. The science ↓

The recipe

4 servings
Prep10 min
Cook10 min

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + marjoramtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together1,627 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  2. Marjoram + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  3. Basil + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together688 recipes

    Shared aroma: terpineol (pine, woody).

  4. Basil + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,768 recipes

    Shared aroma: terpineol (pine, woody).

  5. Parsley + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the marjoram

The recipe marks marjoram as optional. How well each one fits the dish's main ingredients (pasta, butter, garlic, parsley, basil, thyme, pepper):

  1. Marjoramthe original
  2. Oreganoabout as good a flavor fit

Fit is the average pairing score against pasta, butter, garlic, parsley, basil, thyme, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).