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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either. Active time: 10 min Start to finish: 25 min Ingredients:
5 tablespoons unsalted butter, cut into tablespoon pieces |
12 oz dried egg fettuccine |
1/4 teaspoon salt, or to taste |
2 oz finely grated parmigiano-reggiano (1 cup) |
Directions:
1. Preheat oven to 250°F.
2. Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes.
3. Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
4. Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.
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