Name: Fettuccine with Butter and Parmesan
Cook time: 5 min
Total time: 20 min
Yield: Makes 4 first-course or side-dish servings
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)

Recipe information

Total Time
20 min
Yield
Makes 4 first-course or side-dish servings

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)

Preparation

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.

Recipe notes

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