(serves 2-3)
Feature: Fettuccine
Ingredients:
- 14 oz fettuccine or Matt Tagliatelle Monograno
- 1/2 cup unsalted butter, softened at room temperature
- 1 1/2 cups Parmigiano Reggiano, finely grated (use 24-month aged Parmigiano Reggiano)
- Salt, to taste
- Freshly cracked black pepper (optional)
Step 1: Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
Step 2: Prepare the butter: Let the butter soften at room temperature until it becomes spreadable.
Step 3: In a large serving bowl, combine the softened butter and the drained fettuccine in a bowl and toss gently, allowing the butter to coat the pasta evenly.
Step 4: Incorporate the Parmigiano. Gradually add the 1 1/2 cups of grated Parmigiano Reggiano, tossing quickly to create a smooth, creamy sauce. If the sauce is too thick, slowly incorporate the reserved pasta water, a little at a time, until you reach the desired consistency.
Step 5: Taste and adjust seasoning with salt if needed. Optionally, finish with freshly cracked black pepper.
Step 6: Serve immediately: Garnish with extra grated Parmigiano Reggiano, if desired. Buon Appetito!
