Ingredients
- 8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature
- ½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated
- Salt
- 1 pound (450 g) fettuccine egg noodles
Make it step by step
- Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side.
- Put water to boil in a large pot and cook the noodles until al dente.
- Drain the noodles and reserve ½ cup of liquid to emulsify your sauce.
- Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth.
- Add salt to taste.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.