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Fettuccine with Butter and Cheese

A simple yet indulgent fettuccine dish featuring a rich, creamy sauce made from butter and freshly grated Parmigiano-Reggiano.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz fettuccine The star of the dish, providing a perfect surface for the sauce.
  • 1 tbsp salt Enhances the flavors of the pasta.
Sauce Ingredients
  • 1 cup Parmigiano-Reggiano, grated Offers a rich, nutty flavor.
  • 4 tbsp butter Adds creaminess and texture.

Method
 

Preparation
  1. Bring 3 quarts of water to a rolling boil in a large pot.
  2. Gently add the fettuccine and 1 tablespoon of salt, stirring frequently to prevent sticking, and cook until al dente.
  3. Before draining, reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.
Combining Ingredients
  1. Sprinkle in the grated Parmigiano-Reggiano, pieces of butter, the reserved cooking water, and an additional 1/2 teaspoon of salt into the pot.
  2. Set the pot over low heat, using tongs to toss and stir for about 1 minute until well combined.
  3. Remove the pot from the heat, cover, and let it sit for 1 minute.
  4. Remove the lid and toss the pasta vigorously for about 45 seconds.
  5. Season with additional salt to taste, adding pepper if desired.
Serving
  1. Serve the fettuccine while hot, and sprinkle with extra cheese if you like.

Notes

To achieve the best results, use a generous amount of water for boiling the pasta; this helps prevent sticking. Reserve pasta water, as its starch helps emulsify the sauce. Use high-quality ingredients for the best flavor.