Recipe information
Total Time
20 min
Yield
Makes 4 first-course or side-dish servings
Ingredients
8 to 9 oz dried egg fettuccine
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
Preparation
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.
