FETTUCCINE WITH BUTTER AND PARMESAN

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Reference:

Gourmet, April 2006 Last Touch

Prep:

Prep: 25 minutes Total: 25 minutes

Servings:

Makes 4 first-course or side-dish servings.

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Submitted by:

Foodie

Ingredients

to 9 oz dried egg fettuccine

1/2

stick (1/4 cup) unsalted butter, cut into pieces

1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)

Directions

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.

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