Serves: 4
Total Calories: 470
1 Melt the butter in a small saucepan and keep warm.
2 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Drain the pasta, reserving some of the cooking water.
3 Pour the pasta into a warm serving bowl. Add half the cheese and toss well. Add the butter and a little of the cooking water if the pasta seems dry. Sprinkle with the remaining cheese and toss again. Sprinkle with freshly ground pepper if desired.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fettuccine with Butter and Parmigiano recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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