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Epicurious
Gourmet

Fettuccine with Butter and Parmesan

3.8

(7)

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

  1. 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.

TagsPastaEgg NoodleNoodlePasta & NoodlesFettuccineItalianEuropeanParmesanCheeseDairySideStarterDinnerLunchGluten FreeNut FreeVegetarian5 Ingredients or Fewer30 Minutes or LessWeeknight MealsQuickEasySimmerGourmet
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