Serves 1
Directions
- 1Bring a pot of well-salted water to a boil and cook the fettuccine until al dente.
- 2In a bowl, add the cold cubed butter.
- 3Drain the pasta and immediately transfer it to the bowl with the butter.
- 4Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts and the water and butter emulsify to create the first cream.
- 5Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
- 6Add more pasta water if needed.
- 7Plate, finish with extra Parmigiano if you like, and enjoy.
Ingredients
- 120 g Fettuccine
- 6 tbsp Butter (cold, cubed)
- 3 handfuls Parmigiano Reggiano
- Salt
Equipment
potbowltongs
Tips
- Use a good ratio of butter and Parmigiano for the best taste.
- Add Parmigiano little by little while tossing to form a smooth, creamy sauce.
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