- Servings: 6
- 1 lb Fettuccine
- 2 cubes (8 oz) UN-Salted butter, at room temperature
- Kosher salt
- 2 TB warm heavy cream (This may not be necessary)
- 8 oz Parmegiano-Reggiano cheese, freshly grated (Do not use Stravecchio it is aged too long and thus, does not melt properly)
Place 4 oz of the butter in a warm serving bowl.
Cook and drain your fettuccine.
Add pasta to the bowl and the other 4 oz of butter, toss quickly to melt.
Add the Parmegiano-Reggiano cheese and toss vigorously.
If the sauce appears dry and grainy, add 2 TB warm cream and continue to toss until the sauce smoothes out.
Serve immediately with more Parmegiano-Reggiano on the side