fettucine al burro.

“fettucine with butter", in English.

“Nothing is more simple than greatness; indeed, to be simple is to be great.” - Ralph Waldo Emerson

Ingredients:

  • 200g dried fettucine.

  • 125g grated Parmigiano Reggiano, preferably, aged for 30-36 months.

  • 65g unsalted butter, preferably good quality, cultured butter.

  • kosher salt.

  • ground black pepper.

  • grated nutmeg.

Equipment:

  • pot.

  • bowl.

  • tongs.

  • rasp/grater.

Yield:

  • two servings.

Execution:

  1. cook.

  • Bring a pot of salted water to a boil, it should be salty like the ocean. Once the water is boiling, add the paste and cook until the pasta is al dente. It should have a slight bite in the middle of each noodle.

  • Add the butter to a mixing bowl.

  • Add the pasta and about a 1/4 cup of pasta water. Keep the water boiling even after removing the pasta.

  • Add the cheese, a small pinch of salt, a few cracks of black pepper, and a small pinch of grated nutmeg.

  • Begin tossing and mixing the pasta in the bowl.

  • Adjust the consisitency of the sauce with pasta water and season to taste.

  • The sauce should be thick, creamy, emulsified and cling to the pasta.

2. serve.

  • Plate the pasta and grate a touch more cheese on top and another crack of black pepper.