Fettuccine with Butter and Parmesan |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
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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