Serves 1
Directions
- 1Grate the Parmigiano Reggiano cheese with a microplane or a greater
- 2Use a smaller pot with less water for boiling, and add salt to it.
- 3Add dried fettuccine pasta to the pot.
- 4Cook just past al dente.
- 5Add the hot pasta and the butter to a bowl and mix.
- 6Add pasta water to reach a creamy sauce.
- 7Add the grated Parmigiano Reggiano cheese and mix.
- 8Plate and serve immediately.
Ingredients
- 1 pound butter
- 0.75 pound Parmigiano Reggiano cheese
- 1 pound fettuccine pasta
- little kosher salt
Equipment
microplanepotbowltongsfork
Tips
- Use real Parmigiano Reggiano from Italy.
- Get the best ingredients you can afford.
- After the pasta is cooked move quickly.
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