Ingredients
12
oz dried egg fettuccine
1
stick (1/2 cup) plus 1 tbsp unsalted butter
1/2
cup grated Parmigiano-Reggiano (4 oz) plus additional for sprinkling
Directions
1.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
2.
Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat. Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well. Sprinkle with additional cheese and serve immediately.
3.
* When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
5.
You can substitute a large deep skillet for the gratin dish to sauce the pasta, then serve pasta on plates and sprinkle with cheese.
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