Fettuccine with Butter and Parmesan Recipe

Fettuccine with Butter and Parmesan Recipe

  • 8 to 9 oz dried egg fettuccine
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
  1. Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta water, then drain pasta in a colander and transfer to a heated large serving bowl. Immediately toss with butter and reserved pasta water until butter is melted. Add cheese and toss to coat. Grind pepper on top before serving.
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