Fettuccine Burro e Parmigiano (The Original Fettuccine Alfredo)

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. fresh fettuccine or tagliatelle (dried works too, but fresh pasta is better for this recipe)

• 6 tbsp. Italian butter, sliced (I used Delitia butter of Parma)

• 3/4 cup Parmigiano Reggiano, finely grated

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

3. Add the sliced butter to a large serving dish. You won't use heat, so a pot, pan or anything large enough to toss the pasta in will work.

4. Strain the pasta and add it directly to the dish with the butter along with 1/4 cup of pasta water and the grated Parmigiano. Toss until the butter has fully melted and formed a sauce-like consistency with the cheese and pasta water. Add more pasta water as needed, 1/4 cup at a time.

5. Plate and top with more Parmigiano.