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Fettuccine with Parmigiano-Reggiano & a Triple Dose of Butter

Source of Recipe


Adapted from "Cooking the Roman Way"






List of Ingredients



• Kosher salt or coarse sea salt
  
• 3/4 lb. fresh fettuccine
  
• 1/2 cup (1 stick) unsalted butter, softened
  
• About 3/4 cup freshly grated tender, young Parmigiano-Reggiano
  






Instructions



1. Bring 3 quarts or more of water to a boil in a large pot. Warm a large serving platter in the oven, or in a sink filled with hot water. (The warm platter will help melt the butter.) Add salt to the boiling water in the large pot. Stir vigorously and gently drop in the pasta.
   
   
2. Carefully remove the platter from the oven. If warming in water, remove from water and wipe dry. Slice the butter into pats and put them on the platter to melt.
   
   
3. Reserve about 1/2 ladle (2 to 3 tablespoons) of the pasta water in a small bowl. Drain the pasta while it is al dente (cooked through, but still a little chewy and not mushy-soft). Transfer it, still dripping, to the platter with the melted butter. Quickly sprinkle the grated cheese on top of the fettucine and pour the reserved pasta water over it.
   
   At the dinner table, toss, flip, stir and sweep the fettucine in the butter-and-cheese dressing with a large fork or spoon -- or with tongs -- for up to 2 minutes to fully amalgamate the ingredients. Serve immediately.
   
   Serves 2