Creamy fettuccine coated in butter and Parmesan, silky and luxuriously simple.
Toss pasta with sauce immediately after cooking while pasta water is still warm for silkiest consistency. For lighter version, substitute half-and-half for heavy cream.
Store covered in refrigerator up to 2 days before serving.
Ingredients
Scale
Measurement units
- 1 lb fresh fettuccine
- 8 tbsp unsalted butter
- 2 cup Parmigiano-Reggiano, finely grated
- 1 tbsp salt
Ingredients
Scale
Measurement units
- 1 lb fresh fettuccine
- 8 tbsp unsalted butter
- 2 cup Parmigiano-Reggiano, finely grated
- 1 tbsp salt
Instructions
Cook the pasta
Bring a large pot of water to a boil, then season generously with salt for water (1 tbsp).
Add fettuccine (1 lb) and cook until al dente according to package directions.
Before draining, reserve 1.5 cups of pasta water, then drain the pasta.
Equipment: large pot, colander
Prepare the sauce ingredients
Cut butter (8 tbsp) into small cubes and keep cold until needed.
Finely grate parmigiano-reggiano (2 cups) and set aside.
Equipment: knife, cutting board, grater
Combine and emulsify
Transfer hot drained pasta to a warm serving bowl and immediately add the cold butter (8 tbsp) cubes. Toss vigorously until the butter melts.
Add parmigiano-reggiano (2 cups) in 3 additions, tossing continuously and adding small splashes of reserved pasta water between each addition, until you achieve a creamy emulsion that coats the pasta.
Season generously with black pepper and serve immediately.
Equipment: large warm serving bowl, tongs
Before you cook
Cook notes
- • Store covered in refrigerator up to 2 days before serving
- • Sauce can be prepared up to 4 hours ahead; reheat gently over low heat with splash of pasta water before tossing
- • For lighter version, substitute half-and-half for heavy cream
- • Use freshly grated Parmigiano-Reggiano for best flavor and texture
- • Toss pasta with sauce immediately after cooking while pasta water is still warm for silkiest consistency
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