fettucine al burro.

“fettucine with butter", in English.

Ingredients:

  • 80g dried fettucine.

  • 65g grated Parmigiano Reggiano, preferably, aged for 30-36 months.

  • 35g softened unsalted cultured butter.

  • kosher salt.

  • ground black pepper.

  • grated nutmeg.

Equipment:

  • pot.

  • bowl.

  • tongs.

  • rasp/grater.

Yield:

  • 1 serving.

Execution:

  1. cook and serve.

  • Bring a pot of salted water to a simmer, add pasta and cook until al dente.

  • Add butter to a mixing bowl.

  • Add the pasta and a ~1/4 cup of pasta water to the bowl.

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

  • Begin tossing and mixing the pasta in the bowl until the sauce is thick and emulsified.

  • Season to taste, plate, grate more cheese on top and serve.