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Ingredients
- 8 oz Fettuccine
- 6 tbsp Unsalted butter, cut into pieces
- 1 cup Parmigiano-Reggiano, finely grated (approx 3 oz)
- 1 tsp Freshly ground black pepper (optional)
- for pasta water Kosher salt, for pasta water
- approx 1 cup Reserved starchy pasta water, as needed
Instructions
Bring a large pot of water to a boil. Salt the water, but slightly less aggressively than usual because Parmigiano-Reggiano contributes substantial salt.
Cook fettuccine until just al dente. Before draining, reserve at least 1 cup of the starchy pasta cooking water.
Place butter in a wide warm skillet or serving pan over LOW heat. Add approximately 1/3 cup hot pasta water and swirl with the butter.
Add drained fettuccine. Toss vigorously to begin forming an emulsion.
Remove the pan from direct high heat. Add Parmigiano-Reggiano gradually while continuously tossing.
Add small splashes of hot pasta water as needed. Continue tossing until the butter, cheese and pasta water form a smooth, glossy sauce coating every strand.
Add optional black pepper. Taste before adding any additional salt. Serve immediately.
Nutrition per serving
520
Calories
14g
Protein
72g
Carbs
20g
Fat
