Ingredients
¾ lb fettuccine pasta
8 cups water
1 tbsp salt
½ cup unsalted butter, at room temperature
1 cup parmesan cheese, (avoid using the pre-grated or powdered versions), grated
salt and ground black pepper, to taste
1 tbsp parmesan cheese, grated
¼ tsp parsley, chopped
Preparation
In a large pot, bring water to a boil.
Cook pasta for roughly 8 to 12 minutes, until al dente, then add salt.
Scoop out roughly 2 cups of pasta water and drain the pasta. Set aside.
In a wide skillet over medium heat, bring half of the pasta water to a boil. Turn off the heat, add butter, and swirl until melted but not split.
Turn back the heat on to low, and gradually add the cheese while whisking constantly. Do not add more cheese until the ones in the skillet have melted.
Add the cooked pasta and toss to coat. If the pasta looks dry, adjust by adding more pasta water.
Adjust seasoning of pasta with salt & pepper.
Garnish the pasta with parmesan cheese and parsley per serving. Serve.
