Fettuccine with Butter and Cheese

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Pre-Notes

Be sure to use imported Parmigiano-Reggiano cheese here and not domestic cheese labeled “Parmesan.”

Stir the pasta frequently while cooking so that it doesn’t stick together. It’s important to move quickly after draining the pasta, as the residual heat from the reserved cooking water and pasta will help the cheese and butter melt.

For best results, heat ovensafe dinner bowls in a 200°F oven for 10 minutes prior to serving and serve the pasta hot.

If you are using fresh pasta, increase the amount to 1 1/4 pounds.

Ingredients

1. 1 lb fettuccine
2. salt
3. 4 oz Parmigiano-Reggiano, grated (2 cups), plus extra for serving
4. 5 T unsalted butter, cut into 5 pieces
5. black pepper to taste

Instructions

1. Bring 3 quarts water to boil in large Dutch oven.
2. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente.
3. Reserve 1 cup cooking water, then drain pasta and return it to pot.
4. Add Parmigiano-Reggiano, butter, reserved cooking water, and 1/2 teaspoon salt to pot.
5. Set pot over low heat and, using tongs, toss and stir vigorously to thoroughly combine, about 1 minute.
6. Remove pot from heat, cover, and let pasta sit for 1 minute.
7. Toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into sauce, about 30 seconds. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.)
8. Season with salt to taste.
9. Transfer pasta to individual bowls. (Use rubber spatula as needed to remove any clumps of cheese stuck to tongs and bottom of pot.)
10. Serve immediately, passing extra Parmigiano-Reggiano separately.
11. Top with fresh black pepper if desired.