ItalianRoman
Fettuccine with Butter and Parmesan
by Marco Rufini · 181K subscribers on YouTube
A simple yet indulgent pasta dish made with egg fettuccine, butter, pasta cooking water, and abundant Parmigiano Reggiano. The result is a creamy, rich sauce that is beloved by all ages.
- Difficulty
- easy
Ingredients
4 items- Egg Fettuccine
- ButterUse a generous amount
- Pasta Cooking Water
- Parmigiano ReggianoAbundant, freshly grated
Method
- Bring a pot of salted water to a boil and add the egg fettuccine.
- Meanwhile, melt a generous amount of butter in a large pan.
- Add some pasta cooking water to the melted butter and let it emulsify slightly.
- Cook the fettuccine for 7–8 minutes until al dente (adjust according to package instructions).
- Transfer the al dente pasta directly into the pan with the butter mixture and toss to coat.
- Turn off the heat, add a generous amount of grated Parmigiano Reggiano, and toss vigorously until the sauce becomes creamy and clings to the pasta.
- Serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
